Purpose: Drawing on the Service Robot Acceptance Model (sRAM) proposed by Wirtz et al. (2018), this study aims to examine how functional and social-emotional antecedents affect relational elements and the critical functions that trust and rapport play in robot acceptance in hotel services. Additionally, this study incorporates customer characteristics into the modified sRAM. Design/methodology/approach: Consistent partial least squares (PLSc) was used to test the proposed model utilizing data collected from 456 Chinese customers. Findings: The results indicated that effort expectancy and performance expectancy positively affect hotel guests’ trust toward and rapport with service robots. However, the effect of social influence on trust and rapport is insignificant. Additionally, perceived humanness and perceived social interactivity positively influence rapport, and perceived social presence positively affects both trust and rapport. Furthermore, trust and rapport positively influence hotel guests’ acceptance of service robots. The results also revealed the moderating role of age. Originality/value: This study contributes to service robot literature by providing insights into how functional and social-emotional factors affect relational factors and the key role of relational factors in robot acceptance based on the sRAM. This study also advances this body of knowledge by highlighting the moderating effect of age.

Improving the brand value of agricultural cultural heritage can promote the development of the local social economy. Meanwhile, cultural memory and brand value are inseparable. Therefore, this study took the Anxi Tieguanyin Tea Culture System as the research object, collected 679 questionnaires, adopted a structural equation model, and applied SPSS 26.0 and Amos 24.0 software (IBM; Armonk, NY, USA) to study the influence of agricultural heritage cultural memory on brand value. This study innovatively develops a scale of agricultural heritage cultural memory, enriches the outer edge of cultural memory theory research, broadens the vision of agricultural heritage research, and provides a useful reference for the inheritance of agricultural heritage and the promotion of brand value.

Guaranteeing an increase in ecologically sustainable food production is a sufficient prerequisite for the long-term development of national food security. This study’s primary goal is to determine strategies for improving the nation’s green total factor productivity (GTFP) of food. We begin by measuring the GTFP of food with the Global Malmquist–Luenberger (GML) index. Second, the food production comparative advantage is determined using the entropy-weighted Technique for Order Preference by Similarity to the Ideal Solution (TOPSIS) method. The food production comparative advantage is then used as a leaping point to experimentally study the pathway to enhancing the GTFP of food. The 510 sample statistics for this study come from 30 provinces in China from 2003 to 2019. The study’s findings indicate that (i.) China’s “food production comparative advantage” and “GTFP of Food” have shown an ascending pattern. China’s Northeast and Huang–Huai–Hai regions have the greatest comparative advantages in food production. The regions with the highest food GTFP are the Northeast and Middle and Lower reaches of the Yangtze River. (ii.) Food production comparative advantage can effectively contribute to green total factor productivity, but there is a time lag. (iii.) As food production’s comparative advantage rises, its contribution to GTFP becomes more apparent. (iv.) Environmental regulation moderates the influence of food production comparative advantage on GTFP. In addition, environmental regulations exert a greater moderating effect in regions with lower green total factor production rates than in regions with higher green total factor production rates. (v.) The food production comparative advantage improves the GTFP through both structural and technological effects. This study not only expands the research horizon of GTFP of food but also offers planning recommendations for technological advancement and structural adjustment in food production.

To explore new strategies to improve the efficiency of land for grain production in China, this study empirically investigates the relationship between the grain imports competition effect and the efficiency of land for grain production from the perspective of virtual land trade based on the new-new trade theory and induced technological innovation theory. We obtained the following conclusions: (1) Overall, the efficiency of land for grain production showed a slow upward trend from 2003 to 2020, with a growth rate of 27.53%. Among them, the efficiency of land for grain production in the Huang-Huai-Hai and northeast regions has increased by 66.41% and 36.30%, respectively. (2) The grain imports competition effect reduces the profitability of domestic grain production through shocks and forces the improvement of China’s grain production land efficiency. It is caused by the trade-for-competition effect. Importing a large number of grain products with lower land use costs reduces the profits of grain producers in the domestic market through shocks, gradually eliminating producers with less efficient land use, thus forcing the improvement of land use efficiency in domestic grain production. (3) The grain imports competition effect is stronger because the developed livestock industry in the northern region requires the import of large quantities of soybeans and corn, and other virtual land content is much lower than the domestic feed grain. Also, the marginal effect of the grain imports competition effect is stronger due to the presence of more producers with less efficient land for grain production in non-major grain-producing regions, which are more likely to be eliminated by market shocks from imports. This study verifies the applicability of the trade promotion competition effect and induces the technological innovation effect in the field of grain trade, which extends the research boundary of virtual land trade in grain.