Prior research has shown that Pagans emphasize a spiritual connection with nature, which is also linked to their pro-social environmental behaviors. It is this reverence for the natural world that is believed to drive their environmentalism. This project found ninety percent of the all Pagans surveyed engaged in some environmental behaviors. In looking at the inclusion of environmental issues in their spiritual practices, Wiccans were significantly less likely to state this compared to other contemporary Pagans and Druids. We found that reverence for the Earth and as well as survival of the planet and humanity were significant motivations for environmental behaviors. Additionally, the longer one had been a Pagan as well as the inclusion of environmental issues such as healing the earth and creating a cleaner environment, in their spiritual practices was also significantly correlated with engaging in environmental behaviors. Neither being Druid nor being Wiccan impacted the level of environmental behaviors. Overall this project found significant levels of engagement in environmental behavior with spiritual reverence for nature as a significant reason for these behaviors.

The COVID-19 pandemic in spring 2020 led to university closures and little time to convert all face-to-face courses online. We investigated how students in the College of Agriculture, Food, and Environmental Sciences at Cal Poly, San Luis Obispo, CA perceived emergency remote teaching during the early stages of the pandemic. The college maintains a hands-on pedagogy and "Learn by Doing" approach that is challenging to replicate in a remote setting. We conducted a survey of student experiences (n = 304) during the spring of 2020. We found that most students had a negative experience with aspects of emergency remote teaching during the study period. Approximately two-thirds perceived courses to be less effective at increasing knowledge and career-related skills; approximately three-quarters stated group problem solving was less effective; and approximately two-thirds were dissatisfied with the quantity and quality of course content. Around 10% of students felt courses were more effective in these areas. Familiar instructional modes (synchronous and pre-recorded lectures) were the most common and preferred by students (with 70 to 85% finding them useful vs 7 to 15% finding them useless), even though other instructional modes can be more effective strategies for online teaching. Our results highlight the need for concrete experiences in agriculture and natural resources courses. We suggest strategies for faculty and students to improve remote teaching outcomes in agriculture and natural resources disciplines.

In the United States, labelling for wine containing at least 7% alcohol by volume is regulated by the Tax and Trade Bureau, which does not require wine labels to include ingredient or nutrition labelling, except for added sulfites. With the European Union moving toward mandatory disclosure of nutrition and ingredient information for wine, one may expect the level of debate in the U.S. to increase. We conducted an online survey of consumers in the U.S. who are at least 21 years old (legal drinking age in the U.S.) and consume wine at least once every two or three months to determine their interest in wineries disclosing ingredient and nutrition information for wine. We asked about the importance of ingredient information when deciding which wine to purchase and when determining willingness to pay, and we asked about the importance of nutrition information when deciding which wine to purchase. We separately regressed three dependent variables against Wine Consumption (frequency), Price, Physical Activity, Diet, Wine Knowledge, Age, Income, and Education. Overall, respondents indicated that having ingredient and nutrition information was only somewhat important, with mean responses 3.04 on a 5-point scale (1 = Not Important, 5 = Very Important) for ingredient information when choosing a wine, 3.01 for ingredient information when determining willingness to pay, and 2.48 for nutrition information when choosing a wine. The factor with the greatest impact on interest in ingredient information was Price, with consumers who buy a higher-end wine at least monthly having a higher level of interest, followed by Diet, with consumers with a healthy diet having a higher interest in ingredient information, and Age, with older consumers having less interest in ingredient information. Price, Diet, and Age also had the greatest impact regarding interest in nutrition information, following the same direction but with Age being the most significant.

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