Purpose: The aim of this study is to evaluate companies' perception of the latest version (2015) of ISO 9001 in terms of motivations that pushed companies to the implementation of a Quality Management System. Methodology: The research was conducted through a questionnaire proposed to 3,975 ISO 9001 certified companies, making a simple random sampling among the 150,143 Italian companies certified in 2018. Among the companies contacted, 493 participated in the survey and gave shape to the reference sample. Findings: The results of the study show that the “culture of quality” is rooted in Italy and mainly in the North, which represents the most economically advanced area. With regard to the evolution of the standard from ISO 9001:2008 to 2015, companies seem to have perceived the main changes introduced with the latest revision, that helps to easily adopt its principles in companies. Research Limitation: The main limitation of the study lies in the fact that the focus of the research was based on Italian companies. It would be important for future research to consider also other European countries, and make a comparison between them, in order to consider if companies of different markets have different motivations for implementing the standard and perceive different benefits and barriers to its implementation. Value of paper: Few researches have focused on the latest version of the ISO 9001 standard; therefore this study gives a broad vision of how companies that have had to deal with the new standard consider it in relation to the previous version, highlighting the main strengths and weaknesses.

Purpose: In the world economy there is the emergence of advanced manufacturing technologies that are enabling more cost and resource-efficient small-scale production. Among them, additive manufacturing, commonly known as 3D printing, is leading companies to rethink where and how they conduct their manufacturing activities. The purpose of this paper is to focus in the Italian wood-furniture industry to understand if the companies in this sector are investing in additive manufacturing techniques, to remain competitive in their reference markets. The research also attempts to investigate the potential sustainable benefits and limitations to the implementation of 3D printing in this specific sector, considering the companies that have already implemented this technology. Design/methodology/approach: Data were collected using a structured questionnaire survey performed on a sample of 234 Italian companies in this sector; 76 companies claimed to use 3D printing in their production system. The questionnaire was distributed via computer-assisted web interviewing and it consisted of four sections. Findings: The research has highlighted how Italian 3D companies have a specific profile; they are companies aimed at innovating through the search for new products and product features, putting design and Made in Italy in the first place. They pay high attention to the image they communicate to the market and are highly oriented to the final customer, and to the satisfaction of its needs. Originality/value: The study is attempting to expand a recent and unexplored research line on the possible advantages and disadvantages of the implementation of emerging production technologies such as 3D printing.

Food waste is a relevant global problem due to its consequences on food security, economy, and environmental sustainability. This study focuses, in detail, on finding the main motivation for food waste among the young and the principal actions to prevent it. The paper focuses on Italian reality, since Western countries are partly accountable for wasting large amounts of food. What is more, the focus has been shifted specifically on to the youths and young adults, as they are the portion of the population that are most inclined to waste food. Data were collected using a questionnaire survey performed on a sample of n = 904 Italian consumers. In line with previous research, the results of this study confirm that avoidable food waste comes from three main behavioural antecedents: over preparation, excessive purchase, and inappropriate conservation. The research shows that food waste cannot be reduced by just one-way from the consumers; rather, it goes both ways, between consumers and retailers. Therefore, only holding the consumers accountable and expecting them to solve it will not solve the problem of food waste; marketing and retailers should also consider ethics when it comes to food distribution.