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"ABSTRAKPenelitian ini mengeksplorasi niat perilaku pro-lingkungan dalam pengaturan restoran, yang berfokus pada menu perilaku makan berkelanjutan. Tujuan dari penelitian ini adalah untuk memahami niat perilaku konsumen dalam memilih menu pilihan nabati organik di restoran, serta niat mereka untuk mengunjungi restoran yang menampilkan menu pilihan nabati organik. Model pada penelitian ini mengadopsi pendekatan integratif dari Theory of Planned Behavior (TPB) dan Norm Activation Model (NAM), dengan penambahan dua hubungan antar variabel untuk mengatasi kesenjangan dari penelitian sebelumnya. Sebanyak 383 tanggapan dikumpulkan dari konsumen aktual dan potensial dari makanan dan minuman nabati organik di Indonesia yang berusia minmal 18 tahun. Penelitian ini menggunakan Structural Equation Modeling (SEM), khususnya pendekatan CB-SEM yang dianalisis menggunakan LISREL 8.8. Temuan menunjukkan personal norm, attitude, dan perceived behavioral control adalah penentu niat untuk memilih menu pilihan nabati organik, yang pada akhirnya mendorong niat untuk mengunjungi restoran yang menampilkan menu nabati organik. Hasil menunjukan bahwa subjective norm memiliki pengaruh langsung yang tidak signifikan terhadap niat konsumen, namun subjective norm secara tidak langsung mempengaruhi niat konsumen melalui personal norm. Selanjutnya, perceived behavioural control ditemukan menjadi motif yang paling menonjol untuk memprediksi niat konsumen. Implikasi manajerial dari penelitian ini dibahas lebih lanjut bersama rekomendasi untuk penelitian masa depan.

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ABSTRACT

This research explores pro-environmental behavior intention in a restaurant setting, especially it focuses on sustainable or green menu dining behavior. The purpose of this study is to understand consumer behavioral intention on choosing organic plant-based menu item at a restaurant, as well as their intention to visit restaurant featuring organic plant-based menu items. The study model adopts an integrative approach of the Theory of Planned Behavior (TPB) and Norm Activation Model (NAM), in addition to two additional relationships to address the gap of previous research. A total of 383 responses is gathered from an actual and potential consumer of organic plant-based food and beverages in Indonesia which is at least 18 years old. This study uses Structural Equation Modelling (SEM), particularly the CB-SEM approach that is analyzed using LISREL 8.8. The findings indicate personal norm, attitude, and perceived behavioral control are the determinants of intention to choose organic plant-based menu items, which ultimately drive intention to visit a restaurant that features an organic plant-based menu. The result indicates subjective norm has a non-significant effect directly towards consumer intention, however subjective norm indirectly influences intention through the personal norm. Further, perceived behavioral control is found to be the most salient motive to predict consumer intention. The managerial implication of the research is discussed further alongside recommendations for future research."

"Commercialization of bioethanol has recently intensified due to its market stability, low cost,sustainability, alternative fuel energy composition, greener output and colossal fossil fuel depletion. Recently, because of greenhouse intensity worldwide, many researches are ongoing to reprocess the waste as well as turning down the environmental pollution. With this scenario, the invention of bioethanol was hailed as a great accomplishment to transform waste biomass to fuel energy and in turn reduce the massive usages of fossil fuels. In this study, our review enlightens various sources of plant-based waste feed stocks as the raw materials for bio ethanol production because they do not adversely impact the human food chain. However, the cheapest and conventional fermentation method, yeast fermentation is also emphasized here notably for waste biomass-to-bio ethanol conversion. Since the key fermenting agent, yeastis readily available in local and international markets, it is more cost-effective in comparison with other fermentation agents. Furthermore, yeasthas genuine natural fermentation capability biologically and it produces zero chemical waste. This review also concerns a detailed overview of the biological conversion processes of lignocellulosic waste biomass-to-bio ethanol, the diverse performance of different types of yeasts and yeast strains, plus bioreactor design, growth kinetics of yeast fermentation, environmental issues, integrated usages on modern engines and motor vehicles, as well as future process development planning with some novel co-products."

"Commercialization ofbioethanol has recently intensified due to its market stability, low cost,sustainability, alternative fuel energy composition, greener output andcolossal fossil fuel depletion. Recently, because of greenhouse intensityworldwide, many researches are ongoing to reprocess the waste as well asturning down the environmental pollution. With this scenario, the invention ofbioethanol was hailed as a great accomplishment to transform waste biomass tofuel energy and in turn reduce the massive usages of fossil fuels. In thisstudy, our review enlightens various sources of plant-based waste feed stocksas the raw materials for bioethanol production because they do not adverselyimpact the human food chain. However, the cheapest and conventionalfermentation method, yeast fermentation is also emphasized here notably forwaste biomass-to-bioethanol conversion. Since the key fermenting agent, yeastis readily available in local and international markets, it is morecost-effective in comparison with other fermentation agents. Furthermore, yeasthas genuine natural fermentation capability biologically and it produces zerochemical waste. This review also concerns a detailed overview of the biologicalconversion processes of lignocellulosic waste biomass-to-bioethanol, thediverse performance of different types of yeasts and yeast strains,plusbioreactor design, growth kinetics of yeast fermentation, environmentalissues, integrated usages on modern engines and motor vehicles, as well asfuture process development planning with some novel co-products."

"Purpose: This study examines the influence of host country’s national culture and innovation level on choice of entry mode in the context of the internationalization of plant-based food companies.Design/methodology/approach: A quantitative study was performed using data collected from Hofstede's dimensions, and UNESCO Institute of Statistics, and mode of entry, were controlled by both country-level and firm-level variables, then assessed with logistic regression.Findings: It is found that the more individualistic a culture is, the more likely plant-based food firms enter the country with higher degree of control entry mode, which is equity-based mode, whereas uncertainty avoiding culture and R&D expenditures for food innovation was not observed significant in influencing entry mode choice by plant-based food companies.Research Limitations: Due to unavailability of food innovation index per country, firm-specific variables such as R&D intensity, were unable to be included in the equation. Future research should seek the influence of the country ability in green innovation and R&D investment towards the internationalization strategy for green companies.Practical Implications: This study provides new insights of entry modes, as it explores the relationship between national culture and innovation level in the expansion of plant-based food companies, representing the emerging food innovations in the agricultural industry.......Tujuan: Studi ini menguji pengaruh budaya nasional negara tuan rumah dan tingkat inovasi terhadap pilihan mode masuk dalam konteks internasionalisasi perusahaan makanan berbasis tumbuhan.Desain/metodologi/pendekatan: Studi kuantitatif dilakukan dengan menggunakan data yang dikumpulkan dari dimensi-dimensi Hofstede dan Institut Statistik UNESCO, serta mode masuk yang dikendalikan oleh variabel tingkat negara dan tingkat perusahaan, kemudian dievaluasi dengan regresi logistik.Temuan: Ditemukan bahwa semakin individualistik budaya suatu negara, semakin mungkin perusahaan makanan berbasis tumbuhan memasuki negara dengan mode masuk yang memiliki tingkat kontrol yang lebih tinggi, yaitu mode berbasis ekuitas, sedangkan budaya menghindari ketidakpastian dan pengeluaran R&D untuk inovasi makanan tidak teramati secara signifikan mempengaruhi pilihan mode masuk oleh perusahaan makanan berbasis tumbuhan.Batasan Penelitian: Karena tidak tersedianya indeks inovasi makanan per negara, variabel spesifik perusahaan seperti intensitas R&D tidak dapat dimasukkan dalam persamaan. Penelitian masa depan harus mencari pengaruh kemampuan negara dalam inovasi hijau dan investasi R&D terhadap strategi internasionalisasi perusahaan hijau.Implikasi Praktis: Studi ini memberikan wawasan baru mengenai mode masuk, karena mengeksplorasi hubungan antara budaya nasional dan tingkat inovasi dalam ekspansi perusahaan makanan berbasis tumbuhan, yang mewakili inovasi makanan yang sedang berkembang dalam industri pertanian."