Purpose: The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT) and “Gourmet Food Truck” (GFT). This paper evaluates and compares the efficiency performance of the main actors.Design/methodology/approach: A sample of 41 food trucks in the Northwest of Italy was identified. A survey was carried out to determine the characteristics of the food truck and evaluate the efficiency performance of an output-oriented data envelopment analysis.Findings: The two kinds of food trucks provide different levels of efficacy: the data showed that 22 per cent of the food trucks operate efficiently with an average efficiency score of 0.80. The results demonstrate that GFT are more efficient than TFT and confirm that innovation is an important key to competitive advantage in this sector.Research limitations/implications: The data collected were related only to the food truckers that operate in the Turin area and the number of variables analysed is limited to certain aspects of production and selling processes.Practical implications: The results provided some managerial indicators to improve the level of corporate efficiency, operating on technical decisions.Originality/value: This is a pioneer study that analyses how a business based on the combination of tradition and innovation can offer a competitive advantage and strengthen a strong connection to its territory, improving corporate performance.

Purpose: This study examines the direct and indirect effects of green intellectual capital (GIC) and innovative work behavior (IWB) on green process innovation performance (GPIP), with green knowledge sharing (GKS) as a mediator, in Pakistan’s hospitality industry. The aim is to provide a paradigm for assisting companies in transforming strategic green processes of green hotel innovation and its practices.Design/methodology/approach: A total of 203 questionnaires were administered to front-desk officers of 15 hotels in Pakistan. Smart PLS-SEM 4 was used for analysis, and demographic statistics were analyzed using SPSS 21.0.Findings: GIC (green human capital, green organizational capital and green relational capital) and IWB significantly and positively influence GPIP. GKS strengthens the relationships of GIC and IWB with GPIP. Finally, all hypotheses were significant and the constructs showed a positive association.Originality/value: Research studies have revealed the impact of GIC on the hotel industry’s competitive advantage. However, the mechanisms underlying those impacts remain relatively underexplored. This study makes valuable contributions by providing crucial evidence from Pakistan’s hospitality industry.

Purpose: The purpose of this paper is to demonstrate how food waste management can affect both retail and distribution operators’ efficiency performance and their ability to create value. In particular, the paper shows how optimizing food waste management characterizes best practices and favors the development of sustainability.Design/methodology/approach: Based on a survey of 196 outdoor market operators (including farmers and street food traders) from 27 outdoor markets, the authors analyzed unsold food/food wastage processesvis-à-visthe operators’ behavior and attitude. To provide accurate definitions of the satisfaction levels, a consumer perception survey was carried out, with a usable sample of 2,107 questionnaires. The efficiency performance was evaluated according to data envelopment analysis.Findings: The results showed that farmers operate more efficiently than street food traders and that the traditional management of unsold food/food waste is an important competitive element in this sector.Research limitations/implications: The sample represents the Greater Turin Area in Italy, i.e., thus, limiting generalizability of the results. In addition, the variables analyzed were limited to certain aspects of selling processes and food waste management.Practical implications: The results provide some indicators on how a more rational style of unsold food management can improve an operators’ performance and help make a social impact.Originality/value: To the best of the authors’ knowledge, this is the first study that analyses outdoor market operators’ efficiency, based on the use of food waste as a variable affecting their performance.

Background: Knowledge resources are in most productive sectors distinctive in terms of competitiveness. Still, in the health sector, they can have an impact on the health of the population, help make the organisations more efficient and can help improve decision-making processes. The purpose of this paper is to investigate the Intellectual Capital impact on healthcare organization’ performance in the Italian healthcare system. Methods: The theoretical framework linked to intellectual Capital in the health sector and the performance evaluation related to efficiency supports the analysis carried out in two stages to determine the right placement of resources and the exogenous variables that influence performance level. The evaluation of the impact of the ICs on performance is determined through the Data envelopment analysis. The incidence of the exogenous variables has been established through linear regression. Results: Empirical results in Italy show some IC components influence organization ‘performance (Essential Levels of Assistance) and could be used for defining the policy of allocation of resources in healthcare sector. The efficiency of 16 regions considered in 2016 based on Slack-Based-Model constant returns-to-scale (SBM-CRS) and Slack-Based-Model variable returns-to-scale (SBM-VRS) identifies a different ability to balance IC and performance. Current healthcare expenditure and the number of residents is correlated with the identified efficiency and performance levels. Conclusions: This paper embeds an innovative link between healthcare performance, in term of efficiency and IC which aligns resource management with future strategy. The study provides a new decision-making approach.