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post-new public management reforms
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24 articles
Article 24 Jun 2024
Vesela Veleva, Svetlana Todorova, Kevin Bleau, Joy Mohr and Rob Vandenabeele
4471 Views3750 Downloads1 Citations
Article 28 Apr 2024
Hala Aburas
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 163–183
Volume 3 (2024), Issue 2, pp. 163–183
2769 Views525 Downloads1 Citations
Review 18 Apr 2024
Md Tasbirul Islam, Usha Iyer-Raniga and Amjad Ali
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 129–162
Volume 3 (2024), Issue 2, pp. 129–162
8200 Views1084 Downloads5 Citations
Article 25 Jul 2023
Anastasia-Alithia Seferiadis, Sarah Cummings and George Essegbey
The article considers the extent to which social entrepreneurship of young women is contributing to sustainable development in Ghana, based on field research conducted between October 2018 and April 2019. Data collection involved a review of
The article considers the extent to which social entrepreneurship of young women is contributing to sustainable development in Ghana, based on field research conducted between October 2018 and April 2019. Data collection involved a review of the literature and a questionnaire survey of actors within the social entrepreneurship ecosystem in Ghana but is primarily based on the life histories of 13 women entrepreneurs collected using in-depth semi-structured interviews. Social entrepreneurship is undergoing a boom in Ghana which is characterized as having the most entrepreneurs as a proportion of the population globally and with women outnumbering men. Critical discourse analysis was employed to highlight the potential difference between grand narratives of entrepreneurship for development—how it is supposed to work, and how it is working in practice for young women social entrepreneurs in Ghana. The life histories demonstrate that the social entrepreneurship of young women in Ghana does not appear to be contributing to sustainable development because the enterprises yielded small or non-existent economic benefits for the entrepreneurs, demonstrating the limitations of this framework in the Ghanaian context. Indeed, most of the enterprises do not go beyond the ideation stage while the fame of winning social entrepreneurship competitions is used by individuals to build social and symbolic capital for employment by the public sector and the United Nations. In this way, young women are “hacking” social entrepreneurship for their own purposes as it is one of the opportunities open to them but it does not lead to sustainable enterprises. While the social entrepreneurship sector in Ghana is booming, it appears in reality to be a survival activity for women who are subject to gender inequalities and social-cultural harassment.
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Highlights of Sustainability
Volume 2 (2023), Issue 3, pp. 157–170
Volume 2 (2023), Issue 3, pp. 157–170
3595 Views3516 Downloads
Article 8 Jun 2023
Ramina Javid, Eazaz Sadeghvaziri and Mansoureh Jeihani
Highlights of Vehicles
Volume 1 (2023), Issue 1, pp. 17–28
Volume 1 (2023), Issue 1, pp. 17–28
5139 Views990 Downloads5 Citations
Article 13 Apr 2023
Thomas Krabokoukis
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 50–61
Volume 2 (2023), Issue 2, pp. 50–61
5228 Views1061 Downloads5 Citations
Article 7 Mar 2023
Olaniran Anthony Thompson, Agbotiname Lucky Imoize and Taiwo Timothy Amos
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 35–49
Volume 2 (2023), Issue 1, pp. 35–49
3817 Views1249 Downloads3 Citations
Commentary 24 Feb 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
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Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
4979 Views1588 Downloads2 Citations
Short Note 10 Feb 2023
Simone Pettigrew and Leon Booth
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 1–9
Volume 2 (2023), Issue 1, pp. 1–9
3446 Views1227 Downloads1 Citations
Article 18 Aug 2022
Mohammad Valipour, Helaleh Khoshkam, Sayed M. Bateni and Essam Heggy
Highlights of Sustainability
Volume 1 (2022), Issue 3, pp. 171–187
Volume 1 (2022), Issue 3, pp. 171–187
3913 Views1290 Downloads3 Citations
Volume 3 (2024), Issue 3, pp. 275–293