With the development of information technologies and increasing interest in sustainability, many companies have adopted smart work as a sustainable human resource practice. Moreover, the outbreak of COVID-19 has further promoted smart work in the workplace. However, the benefits and disadvantages of smart work are still under debate. In this regard, this study attempted to delve into how to enhance smart work implementation by exploring employees’ subjectivity. Hana Tour, which is considered a good model of smart work in South Korea, was selected as a sample company. Q-methodology was employed to listen to employees’ subjective opinions about smart work that they experienced. This study identified five types of smart work perceptions, namely, “self-development and energy saving,” “quality of personal life,” “job satisfaction,” “work engagement,” and “work–life balance”. Based on these five types, the theoretical and practical implications are discussed in the last chapter. Interestingly, the results showed that employees were not well aware of smart work effectiveness as one of the environmental protection practices in sustainability management paradigms. Another notable result was that employees were not concerned about the potential penalties of their engagement in smart work. During the current COVID-19 pandemic, the study’s findings are beneficial to the improvement of smart work implementation as a sustainable HRM practice in business.

Purpose: This study aims to analyze the push and pull factors and its relationship with the theory of planned behavior about non-vegetarians’ intentions to buy plant-based meat products. Previous studies seldom explored the intention of non-vegetarians’ intention to buy plant-based meat products.Design/methodology/approach: An online survey was conducted among 447 non-vegetarians to investigate these relationships. Partial least squares-structural equation modeling (PLS-SEM) was employed to scrutinize the data.Findings: Among the push factors product safety and flavor positively influence consumers’ attitude, whereas environmental protection and flavor positively influence subjective norms. Animal welfare, environmental protection and flavor positively influence perceived behavioral control. Among the pull factors, curiosity, product nutrition and price positively influence consumer attitudes toward plant-based meat products. Curiosity and price also positively influence subjective norms, but only product nutrition positively influences perceived behavioral control. On the other hand, the results also confirm that non-vegetarian customers' intentions to buy plant-based meat products is primarily influenced by attitude and perceived behavioral control, whereas subjective norms do not influence the intention to buy plant-based meat products. This study also reveals that there exists a moderating influence from perceived behavioral control between attitude and intention to buy plant-based meat products, whereas the moderating effect of perceived behavioral control on subjective norms and intention is insignificant.Originality/value: The findings of this study offer practical recommendations for persuasive marketing strategies associated with plant-based meat substitutes.