Eco-innovation has received a great deal of attention in academia and the business sector because it promotes a firm’s sustainable development and seeks to improve its performance. The prime objective of this study was to analyze the effect of the process, organization, and product eco-innovation on the company’s financial and environmental performance. Using a structural equation model estimated by maximum likelihood and a sample from 214 South American manufacturing companies in Colombia, Ecuador, and Perú, we found that organizational eco-innovation (OE) and process eco-innovation (PCE) are positively and significantly associated with the firm’s environmental and financial performance. In contrast, product eco-innovation (PDE) is not significantly associated with the two types of performance described. Likewise, OE has a significant and positive indirect influence on PDE, environmental performance, and financial performance. These findings suggest that OE and PCE positively affect the firm’s performance. On the contrary, PDE does not have this effect, extending the discussion that eco-innovation is specific to the context of the study.
El periodo universitario es una etapa de cambios educativos, sociales, familiares, alimentarios y emocionales. Los universitarios se encuentran en un periodo crítico para el desarrollo de estilos de vida que tienen mucha importancia en su futura salud, debido a que la influencia en el comportamiento alimentario de los compañeros, su situación económica y el gusto por cocinar hace que cambien sus hábitos de alimentación.Objetivo: Distinguir tipologías de los jóvenes universitarios en base a su nivel de satisfacción con la alimentación según los aspectos sociodemográficos, los hábitos y cultura alimentaria.Método: Se aplicó un cuestionario estructurado a una muestra de 500 estudiantes universitarios de la ciudad de Guayaquil. El instrumento de recogida de información fue tipo escala de Likert. Se consultaron los hábitos de consumo de alimentos dentro y fuera de la universidad, la edad, el peso y estatura aproximada y variables de clasificación sociodemográficas.Resultados: Mediante análisis factorial se distinguieron cuatro tipologías de estudiantes con diferencias significativas en los puntajes de la escala de satisfacción con la alimentación. Las tipologías difirieron en el número de personas afectadas por preferencia a cocinar, comer fuera de su casa, consumir comida precocinada, planificar su comida, vida social, tradición, conveniencia.Conclusión: La disponibilidad de los estudiantes para la preparación de su comida incide de forma directa proporcional a su satisfacción con los alimentos. Esto genera que la mayoría de los jóvenes desarrollen un adecuado hábito alimentario, dependiendo de su tiempo para la planificación de sus alimentos y la cocción de este.
This study aimed to evidence the validity and reliability of the Ecuadorian version of the Adult Dispositional Hope Scale, one of the most studied concepts of positive psychology. The adaptation process included translation and semantic and idiomatic validation. For content validation, an expert review and focus group were conducted. The questionnaire was applied to 2423 workers in Ecuador with a mean age of 37 years (SD = 9.04), and 65.6% were women. A confirmatory factor analysis was conducted to assess the validity of the scale’s dimensionality. The reliability and convergent and discriminant validity were also evaluated. In order to investigate the best solution for an Ecuadorian version of the Adult Dispositional Hope Scale, four structural models were assessed. The unidimensional solution was the most adequate structure for the scale. The internal consistency of the scale was adequate. The Adult Dispositional Hope Scale (ADHS) was developed to assess this positive psychological state and has been the most used tool in many contexts. To our knowledge, this study is the first to adapt the Adult Dispositional Hope Scale into the Ecuadorian context and evaluate its validity. The findings support its reliability, factorial, and construct validity in the Ecuadorian context. Furthermore, the results show that dispositional hope acts as a protective factor, promoting work engagement and preventing burnout.
La pasta es uno de los productos con mayor penetración en hogares ecuatorianos y se produce localmente. En el presente artículo se realiza una revisión de la literatura sobre la oferta, demanda y su equilibrio analizado desde la teoría económica para posteriormente realizar un análisis aplicativo sobre el mercado de la pasta en el Ecuador. Se encuentra que el ingreso de un nuevo competidor al mercado genero un cambio estratégico de enfoque en la industria, de una perspectiva orientada a la competencia por precios hacia una visión orientada a la generación de valor agregado ante un contexto de inelasticidad en la demanda.
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