The prevailing research study described in this article is undertaken to investigate how a green transformational leadership style (GTFL) and green human resource management (GHRM) heighten the environmental performance (EP) of small- and medium-sized enterprises. It also focuses on accessing the mediating role of pro environmental behavior (PEB) between GTFL, GHRM, and the EP of the firms. Using a quantitative design of research, data for the study were collected from the small and medium enterprises of Lahore, Pakistan, with a self-administered survey questionnaire. SPSS and AMOS were used for analyzing the data. The various tests, such as structural equation modelling (SEM), correlation, confirmatory factor analysis (CFA), and bootstrapping, were performed to test the hypothesis. The analytical results revealed that GHRM and GTFL lead towards optimizing the EP of the firms. Moreover, the findings shed light on the roles of GHRM and GTFL to engage and motivate the employees for the organization’s ecological betterment by generating PEB in order to reach the EP of the firms. This study will be an extension of the existing body of knowledge by recognizing the predictors of GHRM and GTFL as substantial antecedents of the PEB of employees and the EP of the firms.

In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as perceived brand quality (BPQ) and brand satisfaction (BS) influence brand trust (BT) and brand loyalty (BL) in this relationship. The methodology includes a quantitative approach, using non-probability convenience sampling. Using an online survey, data were collected from 637 consumers. Analyses were performed using structural equation modeling (SEM-PLS). The results show no significant correlation between BI and PI, but BI significantly impacts BPQ, BS, BT, and BL. Furthermore, BPQ positively influences BS, BT, and BL, but it does not have a direct influence on PI. The findings suggest that a positive brand image satisfies consumers and generates long-term trust and loyalty. However, perceived quality does not always translate into purchase intention due to various barriers. Practical implications highlight the importance of building a strong and positive brand image to encourage demand for healthy products.

The COVID 19 pandemic brought significant changes in consumption habits, bringing about an era of more sustainable and healthier consumption. The objective of the present study is to measure brand loyalty to healthy foods in Peru, not only in a pandemic context, but also in a natural context based on the dimensions of the PERVAL value scale. Data were collected through an online survey and processed using partial least squares structural equation modeling (PLS-SEM). The results of the model among 396 consumers revealed that qualitative value and emotional value have the highest contribution to brand loyalty, followed by economic value and social value. These findings suggest that product quality should be taken as a priority and, although social value does not contribute much to health food brand loyalty, it is a trend sought after by consumers.

Gastronomic tourism is a form of travel that has gained relevance today, making it crucial to understand the promotion and management strategies in specific destinations. This systematic review article aims to analyze these strategies, highlighting the importance of cultural authenticity and collaboration between local actors. The methodology used is aligned with a descriptive and correlational approach, using criteria of exhaustiveness and relevance to review ethnographic research and scientific articles. The results reveal the influence of ancestral knowledge on cultural tourism, as well as the challenges of food heritage and food transculturation. In this sense, the need to design promotional strategies that promote traditionality, identity and cultural empowerment in local communities is highlighted. In conclusion, this study provides a comprehensive understanding of gastronomic tourism promotion and management strategies, underscoring the importance of preserving cultural authenticity and promoting local collaboration for the sustainable development of gastronomic tourism.