El objetivo del estudio es identificar los factores motivacionales y factores ambientales que inciden en la intención de emprendimiento de universitarios adultos con experiencia laboral, por lo que se propone un modelo de intención de emprendimiento teóricamente basado en la Teoría del Comportamiento Planificado de Ajzen (1991) y el Modelo de Intención de Emprendimiento de Liñán, Urbano y Guerrero (2011), a la cual se le agregó las dimensiones de Educación Emprendedora e Instituciones y Normas Legales. El análisis estadístico se realizó con la técnica de ecuaciones estructurales sobre 784 estudiantes que cursan el último año de estudios de todas las carreras de la Universidad San Ignacio de Loyola, la Universidad Tecnológica del Perú y la Universidad de Ciencias Aplicadas. Los resultados indican que el factor motivacional actitud hacia la conducta y el factor ambiental v...

The objective of this research was to look into the self-reported food consumption and wastage behavior in Brazil during the COVID-19 pandemic outbreak and the motivations to prevent this waste. The data were collected during the COVID-19 pandemic outbreak in Brazil, May 2020, using a self-administered questionnaire with 60 questions on food consumption behavior and characterization of food waste behaviors. The target audience comprised Brazilian residents responsible for household food purchases; out of 489 responses, 458 were considered valid. The main findings reported that regarding consumption behavior, there are no significant differences in relation to gender, education, and age. The surveyed population preferred shopping in person, despite the recommendation of social distancing, and reported activities to avoid food waste. This behavior suggests the importance of information and...

The COVID-19 pandemic has represented a major global challenge. In Latin America, both Brazil and Peru reported the highest levels of impact in terms of proportional infection and death rates. Within this context, this study sought to compare food consumption and wastage patterns in Peruvian and Brazilian households. For these purposes, the authors conducted a quantitative research study based on a self-reported online survey submitted during the pandemic outbreak. Results revealed that the intention of reducing food wastage and implementing leftover management routines are related to the economic value of wasted food. In addition, in both countries, shopping lists are used as planning elements, and food purchases are influenced by on-sale products. Leftover management is also similar in both countries, and the expiration date on the label is the most commonly used criterion for consumin...