Striking issues: from labour process to industrial dispute at Grunwick and Gate Gourmet

This article applies a feminist intersectionality approach to analysing the dynamics of the labour process and labour in two workplaces where Asian women workers were in the forefront of resistance. It stresses the importance of understanding the links between different aspects of workers' identities.     

The use of ranking formulae in R & D projects

Abstract . Numerous ranking formulae have been proposed in the literature for use in the evaluation and selection of R& D projects, but their rate of adoption has been relatively slow. This situation appears to be changing in the U.K. and a considerable amount of effort is being expended to improve the methods of obtaining estimates for the variables which appear in the formulae. This paper argues that the most commonly quoted formulae do not adequately represent the practical situation and are likely to introduce bias into the system as well as tending to make estimating more difficult. A modified ranking index derived from a decision tree type of analysis is suggested as a more useful estimate of the worth of a project, but it is concluded that any such formulae will always have serious limitations because they must inevitably ignore important characteristics of the research process.     

Media generations and their advertising attitudes and avoidance: a six-country comparison

This cross-national survey (N = 5784) examined generational differences in media use, advertising attitudes and avoidance for five media (websites, social media, mobile phones, television, newspapers) in six countries (Germany, Spain, United Kingdom, United States, France, and the Netherlands). The results showed that the net generation and the newspaper generation, but not the TV generation, were clearly distinct in the frequency of their media use in all six countries. For advertising attitudes, generational patterns were visible, however, neither for all media nor in all countries. When generational differences did occur, the net generation was on the positive end, whereas the newspaper generation was usually the most negative. For advertising avoidance, generational patterns were less present and consistent. The findings point out interesting directions for future research. Practical implications for advertisers and media planners are discussed.     

Disbanding an Effective System for Self Regulation of Advertising: Beyond the Media Council of Australia

This paper analyses the role of government, advertisers, advertising agents, and the industry complaints body in unravelling what was once an effective self regulatory system for advertisements. It outlines the connection between the system for the accreditation of advertising agents and the system of fuzzy Codes of Practice rules for the content of advertisements that regulated Australian advertising until the end of 1996. It shows how a revamped competition policy, government review, aggrieved advertisers and an entrenched Advertising Standards Council contributed to the demise of the Media Council system of self regulated advertising. The paper describes the new self regulatory system that has been put in place and analyses both the old Media Council Code of Practice rules and the rules of the new Advertiser Code of Ethics.     

The Relevance of Ancient Greeks to Modern Business? A Dialogue on Business and Ethics

What follows is a dialogue, in the Platonic sense, concerning the justifications for "business ethics" as a vehicle for asking questions about the values of modern business organisations. The protagonists are the authors, Gordon Pearson – a pragmatist and sceptic where business ethics is concerned – and Martin Parker – a sociologist and idealist who wishes to be able to ask ethical questions of business. By the end of the dialogue we come to no agreement on the necessity or justification for business ethics, but on the way discuss the uses of philosophy, the meanings of integrity and trust, McDonald's, a hypothetical torture manufacturer and various other matters.     

Branding Food Culture: UNESCO Creative Cities of Gastronomy

Although branding is a well-established practice in consumer goods marketing, its application to intangibles is a relatively new activity. The development and continuation of valuable brands requires a return to those who invest in them. This article analyzes the co-branding between the United Nations and urban centers who are successful in becoming UNESCO Creative Cities of Gastronomy. Cities with this status have the potential to generate benefits in the form of enhanced brand image, with associated economic and social rewards. However, to achieve this, significant ongoing investment is required to create awareness among potential tourists and investors, and in the development of enhanced pride and coordination among city residents and businesses. The relatively low number of existing UNESCO Creative Cities of Gastronomy, being a total of five from around the globe, have all the early adopter advantages and challenges. It is anticipated numerous other cities will follow this lead over coming years as a result of efforts from UNESCO to raise the profile of its Creative Cities program, alongside individual cities prioritizing food tourism in their economic development plans and increasing global importance of food security as evidenced by it being the theme for World Exposition being hosted by Italy in 2015.     

Capitalism and its Regulation: A Dialogue on Business and Ethics

This dialogue engages with the ethics of politics of capitalism, and enacts a debate between two participants who have divergent views on these matters. Beginning with a discussion concerning definitions of capitalism, it moves on to cover issues concerning our different understandings of the costs and benefits of global capitalist systems. This then leads into a debate about the nature and purposes of regulation, in terms of whether regulation is intended to make competition work better for consumers, or to prevent negative outcomes for citizens. The conclusion speculates about the usefulness or otherwise of this Socratic method of dialogue.Martin Parker is Professor of Organisation and Culture at the University of Leicester Management Centre, having previously held positions at Staffordshire and Keele Universities. His research and writing is concerned with the ethics, politics and culture of organisation. Together with Campbell Jones and Rene ten Bos, he has just finished a textbook titled For Business Ethics which will be published by Routledge in 2005.Gordon Pearson is Honorary Senior Research Fellow in the Department of Management, Keele University, having previously spent some fifteen years in academia teaching and writing mainly on strategy. Prior to that he spent thirty years in industrial general and strategic management.     

How does a local initiative contribute to social inclusion and promote sustainable food practices? Focus on the example of social cooking workshops

Initiatives from food system players closer to citizens are currently valorized to promote sustainability. Based on TCR and on the practice theories, this research aims at studying the impacts of a local initiative on two aspects: social inclusion and sustainable food practices. To do so, we chose the example of cooking classes for people in social instability. Cooking classes may contribute to fight against social exclusion through two factors: first the group dynamic and then the value‐creation for participants. Besides, cooking classes may drive towards sustainable food practices on the basis of advice about new skills. Cooking classes in three different social service structures were observed: a Social Centre; a social service structure hosting young people suffering from homophobia; and, a hosting centre for people with disabilities. To complete these observations, semi‐directive one‐hour interviews were conducted with three participants from the different groups. This information was analyzed with thematic analysis and practice theories tools. Results show that the main factor of social inclusion is the value‐creation, with two factors contributing to people's self‐esteem: (re)teach them how to cook; and offer them the opportunity to cook and eat good food. The cooking classes are efficient to promote sustainable food practices, promoting at the same time the interest in shared‐eating, shared‐cooking, and new skills. Nevertheless, it is not enough for the people to adopt new practices because of material and logistical barriers. As such, our findings are important for policy makers tasked with promoting sustainable consumption and social insertion within vulnerable population.