Plastic pollution is one of the biggest environmental problems in the world. In modern society, the consumption of single-use plastics in the food service industry has increased along with the increase in food-away-from-home. The COVID-19 pandemic has attacked the consumption of single-use plastic in the restaurant industry. During the COVID-19 pandemic, especially the US has retracted the related laws and policies regarding using single-use plastic for fast food and carry-out food, and customers have increased their use of single-use plastic for fast food and carry-out food due to worries about hygiene. Even though sustainability has been a novel topic in hospitality literature, a majority of studies have focused on the consumers’ perception, attitude, or behavioral willingness toward sustainability. To fill this gap in research, finding an effective way to influence consumers’ behavioral change becomes important and necessary.

The influence of the food value consumption type of MZ generation on food choice attribute and sustainable food consumption behavior was studied using structural equation modeling. A survey was conducted on April 11~17, 2022, among panels aged 20 to 39. A total of 350 valid replicates (100%) were analyzed using statistical program SPSS The validity of the measurement instrument was verified through exploratory factor analysis and confirmatory factor analysis. The data reliability was confirmed using Cronbach’s alpha coefficient. The hypothesis was verified by performing path analysis through structural equation modeling using AMOS. Regarding the influence of food choice characteristics on sustainable food consumption behavior, health has a significant positive (+) effect on the selection consumption behavior of certified food and local food. Among food value consumption categories social value consumption has a significant negative (－) influence on the consumption behavior of certified food and the choice of local food. Ethical value consumption has a significant positive (+) influence on the selection consumption behavior of certified food and local food. This study is significant because it has identified sustainable food consumption behaviors that domestic consumers can adopt daily. It can use as baseline data for preparing political and institutional measures.

The purpose of this study was to investigate the sustainable practices of nutrition science teachers and dietitians working in school food service operations, and identify the social and psychological factors which affect the overall efficacy of the system. The research model was constructed based on the Extended Theory of Planned Behavior (ETPB) in order to analyze how individual motivation affects the sustainable practices of nutrition science teachers and dietitians. The data were collected through e-mail and postal mail from nutrition science teachers and dietitians all across Korea, and self-administered surveys were conducted. SPSS and AMOS programs were used for statistical analysis. First, the sustainable practices of nutrition science teachers and dietitians were analyzed in 6 different categories. Second, the significant pathways were 6 out of 9 in the ETPB model. Sustainable food service practices in school can contribute to the formation of more a sustainable culture, such as through the encouragement of more healthy eating habits, and higher level of environmental awareness and community awareness. The factors influencing these practices can be applied to the design of improvement programs aimed at increasing sustainable practices.

On the one hand, organic food consumption has emerged as a rapidly growing consumption trend, juxtaposed against the unsustainability of industrialized food provisions. On the other hand, recent reports highlight that premium food consumption is one of the fastest growing luxury market segments worldwide. This paper draws on the theory of social practices in order investigate how organic food consumption can be understood as an emerging luxury fashion trend, comprised of multiple interrelated ‘nexuses of doings and sayings’ that represent the elements of, and situated within the broader context of consumer culture. In this endeavour, we have conducted a situated investigation of organic food consumption in South Korea. Our findings illustrate that Korean consumers engage in organic food consumption not merely for their superior health benefits or sustainability concerns. Instead, organic consumption conveys three distinct consumption value types – namely, functional (e.g., superior quality), experiential (e.g., feeling better about themselves because they purchase eco-friendly produce), and symbolic (e.g., allows them to convey their social status). Importantly, when these value types are taken together, they closely resemble the value derived from luxury fashion, which lead us to the conclusion that organic food consumption can be conceived as a particular type of luxury fashion trend. The paper concludes with the discussion of theoretical contributions and managerial implications.

Maize (Zeae mays L.) is a second important crop in the country and it is first staple food in high land region. The national average yield is 2.2 t/ha. About 80% maize areas falls in this region. An introduced fungus Gray Leaf Spot (GLS) caused by Cercospora zeae-maydis has caused yield loss an average of 75%. Genetic resistance has been effective control strategy to manage this disease. The main objectives of this work were to develop, evaluate and identify high yielding cultivars tolerant to GLS. Three sets of trials were conducted in Nepal and Korea. GLS evaluation trial-I consisted of 73 genotypes, GLS evaluation trial-II composed of 38 genotypes and mid altitude hybrid evaluation trial-III consisted of 12 genotypes. Exotic, semi exotic and local germplasm of different origins were used. Among these tested genotypes, tolerant genotypes were Thai 717S31-21-3×[TZMi407 × TZMi211-11- 2-1-1-B-B-B-B-B (5.2t/ha), Pioneer12 × MASynVAR-5 F2 (5.0 t/ha) and MA SynVAR-5 F2 × Thai 919 S3 4-5-4 (4.7t/ha) with GLS mean score 2.7, 1.5 and 1 respectively in trial-I. In trial-II, superior genotypes were KYM33 × TZi3 (7.6t/ha), KYM33 × TZi18 (7.5 t/ha) and KYM33 × P45 (7.4 t/ha) with GLS scores 1.4, 2.4 and 2.5 respectively. Similarly in trial-III, high yielding genotypes were MASynVAR-5 (11.0t/ha), and TZMi407×87036- 9-1-1-1-B-B-B/TZMi102×90113-5-3-2-2-B-B-B-B (9.8t/ha). These hybrids and their parents will use to introgress resistant genes to breed better tolerant maize cultivars for Nepal.