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This study aims to (1) test the effects of Generation Z (Gen Z) customers’ perceived collective efficacy and self-efficacy toward food waste reduction on their food waste reduction intentions in restaurants, (2) examine the mediating role of customers’ self-efficacy in conveying their perceived collective efficacy for food waste reduction intentions and (3) explore the moderating roles of Gen Z restaurant customers’ interdependent self-construal and independent self-construal.

Data were collected from an online survey distributed to Gen Z restaurant customers in China in April and May of 2022. The snowball sampling approach was used to collect the data, and the final sample included 214 participants. Partial least squares structural equation modeling was applied to examine the hypotheses.

The study found that Gen Z restaurant customers’ perceived collective efficacy and self-efficacy toward food waste reduction were positively related to their food waste reduction intentions. Self-efficacy also played a mediating role in the relationship between perceived collective efficacy and food waste reduction intentions. Moreover, Gen Z restaurant customers’ interdependent self-construal negatively moderated the relationship between perceived collective efficacy and self-efficacy.

This study contributes to the literature on social cognitive theory, self-construal theory and customers’ ethical decision-making processes. It integrates Gen Z restaurant customers’ perceived collective efficacy and self-efficacy toward food waste reduction into the ethical decision-making process and investigates how the two types of efficacy determine food waste reduction intentions.

This study aims to explore the impact of tourists’ perceptions of two rural destination attractiveness dimensions on tourists’ environmentally responsible behavioral intentions (ERBI). Further, the mediating effects of tourists’ green self-identity on the relationship between the perception of rural destination attractiveness and ERBI are investigated.

This study collected survey data from 188 tourists who had visiting experiences in rural attractions located in the Guangdong Province of China. Partial least squares structural equation modeling (PLS-SEM) was used to test the proposed hypotheses.

The results found that rural destination specialty fresh food attractiveness perceived by tourists was positively associated with their ERBI. Moreover, tourists’ green self-identity positively mediated the perception of rural destination attractiveness and ERBI.

This study explains how the tourists’ perceptions of two rural destination attractiveness dimensions influence their ERBI. By exploring the mediating role of tourists’ green self-identity, this study also emphasizes the transforming mechanism from tourists’ perceived experience to their ERBI. The study provides insights into nature-based tourism destination management and sustainability practices.

This study aims to investigate the impacts of Generation Z (Gen Z) domestic food tourists’ perceived restaurant innovativeness on destination cognitive food image and examine the impacts of destination cognitive food image on destination brand image and tourists’ revisit intention.

Data were collected through an online survey, and 337 Gen Z domestic food tourists in Guangzhou participated. Partial least squares structural equation modeling was used for the data analysis.

This study found that tourists’ perceptions of restaurant menu, technology-based service and experiential innovativeness played essential roles in enhancing destination cognitive food image. In addition, the destination cognitive food image strengthened the destination brand image and increased tourists’ revisit intentions for the future.

The destination cognitive food image perceived by Gen Z domestic food tourists is affected by the restaurant menu, technology-based service and experiential innovativeness. To build a solid destination food image, restaurant operators and decision-makers should prioritize the allocation of resources to develop their innovation capacity. This study also suggests a path of food tourism destination branding from stakeholders’ perspectives and encourages collaboration with stakeholders. Enhanced food tourism destination competitiveness toward the young tourists’ market will generate an overall win for stakeholders

Food providers’ innovativeness, an important factor attracting young tourists’ attention, has been neglected in the discussion of the food tourism experience. This study fills the research gap, investigates the importance of restaurant innovativeness in building food tourism destination competitiveness and provides valuable suggestions to destination restaurant operators and decision-makers.

This study aims to (1) examine the effect of customer awareness of restaurant philanthropic activities on customer loyalty; (2) investigate the mediating roles of customer social benevolence trust, perceived restaurant reputation and affective commitment on the relationship between their awareness of restaurant philanthropic activities and customer loyalty; and (3) test the path effect differences between the directed and general philanthropic activities during the COVID-19 pandemic period.

This study used online scenario-based surveys to collect data. Based on 293 useable surveys, partial least squares structural equation modeling was applied for data analysis.

This study finds that customer awareness of restaurant philanthropic activities positively relates to customer loyalty. Moreover, customer social benevolence trust, perceived restaurant reputation and affective commitment have positive mediating effects on the relationship between their awareness of restaurant philanthropic activities and customer loyalty. There is no significant path effect difference between the directed and general philanthropic activities.

This study suggests that restaurant decision-makers should conduct either directed or general philanthropic activities as a marketing tool to sustain customers during the COVID-19 recovery.

This study is the first study that discusses the marketing role of corporate philanthropy in the restaurant industry during the COVID-19 pandemic and stresses the importance of proactive strategic donations that helps restaurants' recovery.

The purpose of this paper is to provide benefits for companies or organizations, which deal with fewer input-outputs and wanted to control their industrial processes remotely with a robust control strategy.

In this paper, an active disturbance rejection control (ADRC) strategy is used for the two tank level process plant and it is remotely monitored with the industrial internet of things technology. The disturbances in a primary and secondary loop of the cascade process, which are affecting the overall settling time (ts) of the process, are eliminated by using the proposed, ADRC-ADRC structure in the cascade loop. The stability of the proposed controller is presented with Hurwitz’s stability criteria for selecting gains of observers. The results of the proposed controller are compared with the existing active disturbance rejection control-proportional (ADRC-P) and proportional-integral derivative-proportional (PID-P)-based controller by experimental validation.

It is observed that the settling time (ts) in the case of the proposed controller is improved by 60% and 55% in comparison to PID-P and ADRC-P, respectively. The level process is interfaced with an industrial controller and real-time data acquired in matrix laboratory (MATLAB), which acted as a remote monitoring platform for the cascade process.

The proposed controller is designed to provide robustness against disturbance and parameter uncertainty. This paper provides an alternate way for researchers who are using MATLAB and ThingSpeak cloud server as a tool for the implementation.