Purpose: Environmental sustainability is one of the most pressing issues faced by the electric and electronics industry today. Industries are being challenged to incorporate environmental initiatives in their corporate strategies. Thus, this study aims to investigate the impact of stakeholder pressures (regulatory, internal and market) on green supply chain management and green corporate resources as well as their effects on the economic and environmental performance of Taiwan's electric and electronic industry.Design/methodology/approach: A total of 194 valid questionnaires were collected out of the 1,000 questionnaires distributed to Taiwan's electric and electronic product manufacturers. A structural equation modeling, using Amos 22.0, was used to test the hypotheses.Findings: The results of the analyses show that stakeholder pressure has a significant positive impact on corporate green resources and green supply chain management practices while green supply chain management practices have a significant and positive impact on organizational performance. Moreover, corporate green resources provide a mediation between organizational stakeholder pressure and green supply chain management.Practical implications: The results may be of value and interest to supply chain managers and policymakers on the push factors for implementing green supply chain management practices and their consequences.Originality/value: This paper shows the complementarity of stakeholder and resource-based theories in influencing organizational performance in the electric and electronic industry in the context of sustainable development. This also enhances the understanding of the antecedents and consequences of green supply chain management and provides robust findings on the relationship between environmental and economic performance.

This research empirically tested the effect of perceived value of ecosystem services on tourists’ intentions to revisit the Aogu coastal wetland in Taiwan. Data were collected using a structured survey and structural equation modeling was then done to test the research hypotheses. Based on the data collected from 230 tourists in the Aogu coastal wetland, the perceived value of ecosystem services of wetland has a positive effect on tourists’ environmental concerns and friendly environmental behavior. Results also indicate that tourists’ environmental concern has a positive effect on friendly environmental behavior and tourists’ friendly environmental behavior has a positive effect on revisit intention to the Aogu coastal wetland. However, the effects of perceived value of ecosystem services and tourists’ environmental concerns on revisit intention were not found to be significant in this study. These results have implications for tourism management of coastal wetlands and the increase in revisit intentions of tourists.

Based on the human capital and social capital theories, this study aims to explore how micro, small and medium enterprises utilize strategic resources to drive growth and competitiveness. Data were collected from 309 micro, small, and medium restaurant owners and managers and two-stage structural equation modelling was conducted to test the hypothesized relationships. The research findings show that the entrepreneur’s/manager’s age and years of work experience are related to firm growth while the entrepreneur’s age is related to firm competitiveness. Accordingly, social capital is directly related to firm growth and competitiveness. Moreover, social capital plays a mediating role in the effect of human capital on firm growth and competitiveness. The study contributes to extant knowledge by extending human capital and social capital theory as well as firm growth and competitiveness literature in the field.

The main purpose of this study is to study the effect of live oysters on various quality indicators after alkaline electrolytic seawater depuration. The depuration treatments were carried out for 12 h at temperatures of 5 °C, 10 °C, 15 °C, and 20 °C, pH = 9, 10, and 11, respectively. The total aerobic plate count (TAPC) of oyster meat was reduced from about 5.2 ± 0.4 log CFU/g to below detection limits when the oysters were depurated in pH = 11 alkaline electrolytic seawater for 9 h at 5 °C and 12 h at 10 °C. At the same pH value, the lower the seawater temperature, the lower the amount of TAPC, and it decreased with the increase in depuration time. After the oyster had been depurated, the chemical components contained in the oyster meat, such as protein, crude fat, and glycogen, did not change differentially. On the other hand, each group of live oysters (4 individuals) spat out an average of about 690–695 ± 0.4 mg of impurities and dirt. These are new achievements and discoveries. When the depurated oyster meat was stored at a low temperature, the freshness period could be extended to 21 days, which is much longer than the 5 days of the un-depurated oyster meat, and this is a significant difference. If coupled with vacuum packaging, the effect will be even better.