The main objective of this paper is to identify the incentives (strengths) that attract tourists to use the Airbnb platform. Moreover, Airbnb tourists’ expectations are compared to the services provided by hotels in order to assess their possible weaknesses. Via a quantitative survey that includes the exploration of the knowledge and use of this platform, a comparative analysis of the levels of agreement, along with a disagreement with the various incentives, are identified in order to highlight how important the practical factors for Airbnb’s choice are. The results show that the hotel industry is actually exposed to Airbnb’s existence and clearly disputes the statement as to whether Aibnb complements or just competes with traditional accommodations.
The food industry is under pressure to improve food production and reduce its impact on the environment. Furthermore, consumers today are increasingly shifting to more sustainable diets. In this context, plant-based protein sources appear as a promising solution. This study investigates the perceptions of company representatives operating in Greece who produce or intend to produce, food products containing plant-based proteins. Based on 360 responses, this quantitative analysis a) identifies the main drivers and barriers for consumer acceptance of these products, b) ascertains the most popular choice (word and phrase) on their labels, and c) explores variations in key marketing factors such as organoleptic characteristics, price, and promotion of plant protein-based products versus those with animal protein sources. According to the findings, “human health” is the prevailing incentive to shift to the consumption of plant-based protein food products. Additionally, “reluctance” is the predominant barrier for consumers to change their eating habits. Regarding the use of words and phrases on labels, the word “plant-protein” and the phrase “high in vegetable protein” were found to be the most popular. Furthermore, there is an agreement that both the organoleptic characteristics and the promotional strategies of plant-based protein products and animal-based protein products, are or should be similar. Interestingly, the majority of respondents noted that the price of plant protein products is or will be higher compared to animal protein products. This study provides meaningful insights into the food and beverage industry and companies that either have or will have products with plant-based sources of protein. Keywords: alternative proteins, alternative products, plant-based proteins, plant-based substitutes, food industry, business perceptions
A 65-year-old male patient presented to the ED complaining of blurred vision in the left eye for the last three days. The patient had just recovered from COVID-19 infection and had a negative polymerase chain reaction (PCR) test two days after the initiation of symptoms. His family and medical history were clear. Ophthalmological examination and imaging revealed branch retinal vein occlusion (BRVO) with macular edema in the left eye, while the right eye was normal. The visual acuity was 6/6 in the right eye and 6/36 in the left eye. Laboratory tests, as well as the full cardiovascular and thrombophilia evaluation, were normal. Since the patient did not have known risk factors for BRVO, we hypothesize that it was related to COVID-19 infection. However, the causality between the two entities remains under investigation.
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