This study aims to synthesize key elements from sustainable packaging research on consumer behavior and apply the Stimulus-Organism-Response (SOR) model to understand consumer responses. A systematic literature review (SLR) using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) method was utilized to compile the current body of knowledge concerning sustainable packaging. Through a SLR, this study concluded the effects of various marketing and external stimuli on consumers’ perceptions and responses in the context of sustainable packaging, using the SOR model as a framework. The final list of 63 studies provides an integrative framework to better understand consumer behavior regarding sustainable packaging. Stimuli relevant to sustainable packaging are categorized into other stimuli and marketing stimuli, prominently including packaging, product attributes, brand, and label. Psychological and personal factors dominate the variables related to the organism, while behavior, particularly in sustainable consumption is the most frequently mentioned response. The unique aspect of this study is its thorough examination of the subject within the framework of the SOR model, utilizing a wide range of search terms related to sustainable packaging.

Purpose: The study aims to understand how corporate social responsibility (CSR) and happiness are used together in various research studies to serve the ultimate goal of corporate sustainability (CS), which in turn contributes to sustainable development.Design/methodology/approach: A systematic literature review (SLR) was made using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) method in the two most-reputable databases of Web of Science (WoS) and Scopus, revealing a final list of 54 studies to analyse.Findings: The review concludes that the literature on CSR and happiness provides three main findings: first, concerning the pillars of sustainability, most of the studies concentrate on people, neglecting the planet and profit, second, employees are subject to the highest number of studies as the target of CSR initiative and third, almost all studies employed the hedonic aspect of happiness in CSR literature.Research limitations/implications: This particular research finding points to the need for developing a comprehensive framework to assess stakeholder happiness from both hedonic and eudaimonic aspects from a CSR perspective which is then represented under the three pillars of sustainability.Practical implications: To contribute to the ultimate goal of CS, management would design CSR initiatives for all stakeholders to increase both hedonic and eudaimonic happiness of them.Originality/value: The literature provides reviews of research in CSR and happiness separately; however, there is not any research revealing how these two concepts are used together in studies and how this association could be read to serve the goal of CS.

Atık gıda, çevresel, sosyal ve ekonomik bir problem olarak tüm dünyanın dikkatini çekmektedir. Atık gıda, gıdaların üretim, dağıtım ve tüketim aşamalarında oluşmaktadır. Tüketim aşamasında yemek hizmetleri ve hanehalkı olmak üzere atık gıdayı oluşturan iki taraf vardır. Bu çalışmada, yemek hizmetleri sektöründe faaliyet gösteren restoranlarda atık gıda oluşum sebepleri sistematik literatür taraması ile incelenmektedir. Atık gıda oluşumuna sebep olan faktörler, hizmetin sunumu esnasında hangi faaliyetlerin olduğunu gösteren hizmet planına göre (i) fiziksel kanıtlar (ii) müşteri faaliyetleri (iii) ön ofis çalışanlarının faaliyetleri (iv) arka ofis çalışanlarının faaliyetleri ve (v) destek faaliyetleri altında sınıflandırılmıştır. Elde edilen bulgular doğrultusunda, atık gıda literatürüne katkıda bulunulmuş ve restoran işletmelerine yönelik hizmet planı üzerinden atık gıdayı önleme stratejileri önerilmiştir.