The role of venture capitalist to enhance the growth of Spanish and Italian university spin-offs

The establishment of spin-offs to commercialise university knowledge/technology is a potential mechanism to promote economic and innovative development. Nevertheless, University Spin-Offs (USOs) are usually resource-constrained, especially in obtaining funding, limiting their growth. Venture Capital (VC) investors play an important role in the financing and the improvement of their managerial skills, which are critical for firm growth. This paper aims to explore both the effect of VC partners on the USOs’ growth and the cross-national differences in the role played by them. To study both issues, we empirically analysed 516 Spanish and 904 Italian USOs created by 50 Spanish and 57 Italian universities, respectively, and observed them between 2005 and 2013. The results showed different effects in the Spanish and Italian cases. While in Spain the presence of VC partners positively affects the USOs’ growth, in Italy there is not a significant effect. This evidence calls for systematic policies by public administrations and universities to foster USO growth.     

Productivity growth and biased technological change: The case of Moroccan hotels

This paper proposes a procedure to analyze Moroccan hotels productivity, based on Luenberger productivity indicator to estimate and decompose productivity change into efficiency change and technological change. This paper enlarges the procedure and further decomposes technological change to study the sources of bias in technological change. Therefore, a clearer and more enlightening view of tourism productivity change emerges. Policy implications are developed.     

Short-haul city travel is truly environmentally sustainable

With rising interest in and concern about climate change and environmental sustainability, and the significance of the tourism industry worldwide, the impact of tourism-related activities and behaviors on the environment has become a key area of research. In particular, transport related to tourism has come under scrutiny for its contribution to the ecological footprint of tourism of a destination, mostly accounted for by the dominance of air travel. This study contributes to research in this area by identifying the types of travel situations in which tourists make environmentally friendly choices about travel modes and, consequently, which types of tourism destinations should seek to develop and promote in order to minimize the environmental impact of the tourist sector on both an individual destination and global scale.     

Innovation and performance in the hotel industry

The growing competition in the hotel industry is one of the main challenges of this segment, which increasingly depends on the ability to innovate. Thus, this article aims to analyze the impact of innovation on the performance of employees and hotel organizations. This is an exploratory study, with a quantitative approach using a structured computer-administered questionnaire to 73 managers of hotel chains, located in Brazil, which correspond to 792 hotels. Data analysis used multiple linear regression method with SPSS software to find out the relationship between the factors of innovation (communication, processes, leadership, and strategy) and the performance of employees and hotel organizations. Results show that the factors of communication, leadership, and strategy directly influence the performance of the employees. However, only the leadership factor directly affects the performance of hotel organizations.     

The contribution of vacations to quality of life

The contribution of vacations to people’s life satisfaction and Quality of Life (QOL) has recently attracted substantial attention among tourism researchers. Yet, most QOL scales do not include vacations: 7% explicitly measure vacations whereas 42% only include items relating to vacations within the broader Leisure domain. Leisure and vacations, however, differ substantially in nature with leisure referring to regular home-based activities and vacations being infrequent leisure activities away from home. As a consequence of the common amalgamation of vacations with leisure, there is limited knowledge about the specific contribution of vacations to people’s QOL. The present study (1) presents empirical evidence for the contribution of vacations to QOL, (2) determines the extent of this contribution, and (3) investigates variation in the extent to which vacations contribute to the QOL of different people. Results indicate that vacations contribute to the QOL of the majority of people, are as important a QOL domain as Leisure and People, and that QOL means different things to different people at different points in their life, representing an individual and dynamic concept.     

Sodium content in foods: Brazilian consumers’ opinions,subjective knowledge and purchase intent

This study attempted to gain insights on Brazilian consumers’ subjective knowledge of sodium content in processed and homemade foods and their purchase intent for products with reduced‐sodium content. A questionnaire was distributed to 409 consumers selected by convenience quota sampling. We found that Brazilian consumers were concerned about the amount of salt (sodium chloride) in the products they consumed, regardless of educational levels, income, age, lifestyles, or health conditions. However, they still considered their consumption to be above WHO‐recommended limits and had little subjective knowledge about the term ‘sodium’. While processed products were considered the main contributors of high‐sodium intake, participants were not concerned about addition of salt at the table and salt in homemade food. The majority of respondents rarely read the sodium content on food labels; however, men and older individuals were more likely to read label information on sodium content. Products with reduced sodium were found to have market appeal, which justifies investments in research to develop these products. Therefore, in addition to the efforts to reduce sodium in the processed‐food industry, it is necessary to promote awareness about the importance of food labelling, especially sodium content, and the need to reduce salt in homemade food and additions during meals.     

Eco-innovation and business performance: the moderating effects of environmental orientation and resource commitment in green-oriented SMEs

Drawing on the eco-innovation and resource-based view, this research attempts to contribute to the eco-innovation-performance debate by examining the effects of eco-innovation on business performance. In particular, we propose that the eco-innovation–performance relationship is contingent on environmental orientation and resources commitment. The analysis of 83 green-oriented SMEs in New Zealand suggests that eco-innovation has a positive effect on business performance. More interestingly, the findings show although environmental orientation does not directly influence business performance, it enhances the positive effect of eco-innovation on business performance. The results further suggest that green-oriented firms will reap more performance benefit of eco-innovation when they commit more organizational resources.