What is a pop-up store and how can it be used for organisational counterspacing? The pop-up can be interpreted as a fashionable and hypermodern platform focusing on the needs of a younger generation of consumers that searches for new experiences and is prone to ad hoc decision-making. From this perspective, the pop-up is a typical expression of the experience economy. But it is more. The ephemeral pop-up store, usually lasting from one day to six months, is also a spatial practice on the boundary between place as something stable/univocal and space as something transitory/polyphonic. Organizational theory has criticized the idea of a stable place and proposed the concept of spacing with a focus on the becoming of space. In this article, the pop-up store is introduced as a fashionable intervention into organizational spacing. It suggests a complementary perspective to non-representational theory and frames the pop-up as co-actor engaging everyday users in appropriating space. Drawing on Lefebvre’s notions of differential space, festival and evental moment, theory is revisited and then operationalized in two pop-up store experiments. Apart from contributing to the ongoing theoretical exploration of the spacing concept, this article aims to inspire differential pop-up practices in organisations. https://www.linkedin.com/in/overdiek12345/
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This article seeks to contribute to the literature on circular business model innovation in fashion retail. Our research question is which ‘model’—or combination of models—would be ideal as a business case crafting multiple value creation in small fashion retail. We focus on a qualitative, single in-depth case study—pop-up store KLEER—that we operated for a duration of three months in the Autumn of 2020. The shop served as a ‘testlab’ for action research to experiment with different business models around buying, swapping, and borrowing second-hand clothing. Adopting the Business Model Template (BMT) as a conceptual lens, we undertook a sensory ethnography which led to disclose three key strategies for circular business model innovation in fashion retail: Fashion-as-a-Service (F-a-a-S) instead of Product-as-a-Service (P-a-a-S) (1), Place-based value proposition (2) and Community as co-creator (3). Drawing on these findings, we reflect on ethnography in the context of a real pop-up store as methodological approach for business model experimentation. As a practical implication, we propose a tailor-made BMT for sustainable SME fashion retailers. Poldner K, Overdiek A, Evangelista A. Fashion-as-a-Service: Circular Business Model Innovation in Retail. Sustainability. 2022; 14(20):13273. https://doi.org/10.3390/su142013273
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Der Anstieg der Opfererfahrungen durch Internetkriminalität unterstreicht die Notwendigkeit zu verstehen, wie sich Menschen online verhalten und wie unsicheres Online-Verhalten mit Viktimisierung zusammenhängen kann. Bisherige Studien haben sich oft auf selbstberichtete Verhaltensweisen oder Einstellungen zu vorsichtigem Online-Verhalten verlassen. Studien, die sowohl das tatsächliche Online-Verhalten als auch erklärende Faktoren in einer grossen Stichprobe gemessen haben, sind rar. In diesem Beitrag wird das Forschungsinstrument der Online Behaviour and Victimization Study vorgestellt. Das Kapitel skizziert die Entwicklung dieses Instruments, das ein bevölkerungsbasiertes Befragungsexperiment verwendet. Mit diesem Instrument kann das tatsächliche Verhalten von Internetnutzern gemessen werden. Während des Ausfüllens der Umfrage werden die Befragten mit (fiktiven) Cyber-Risikosituationen konfrontiert, wodurch die Forscher analysieren können, wie die Befragten mit diesen Situationen umgehen. Darüber hinaus wurden auf der Grundlage von Theorien und einer umfangreichen Literaturstudie, die in diesem Beitrag kurz skizziert wird, Messungen für zahlreiche erklärende Faktoren in die Studie aufgenommen, darunter Wissen (Bewusstsein), Gelegenheit und Motivation. Schließlich wird die frühere Viktimisierung durch Cyberkriminalität gemessen, was es ermöglicht, den Zusammenhang zwischen dem tatsächlichen Online-Verhalten und der Online-Viktimisierung zu untersuchen.
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"Taste Europe on the Go!" is a cross-sectoral international project in which we include two universities of applied sciences from the Netherlands and Finland into the successful project of vocational business college and restaurant service college partners from Finland, Italy and Spain.The project aims at learning about entrepreneurship in an international context through setting up pop-up restaurants in the participating countries. Every six months, one of the participating countries welcomes other participants to host a pop-up restaurant together. In December 2019 it was BUas' turn. A total of 50 international students and staff members from different countries united their entrepreneurial and cooking skills to serve international dishes at the Belcrum Wintermarket (Breda) of 2019.Vocational education needs pedagogical innovations to increase student motivation to complete studies, graduate on time and gain lifelong learning skills so that their capability to get employed with up-to-date knowledge and skills be better. In this project we focus on learning entrepreneurial skills using an eLearning platform and strengthening key competences in Vocational Education Training (VET) curricula by learning entrepreneurship in new way.PartnersPerho Liiketalousopisto (Finland), Mercuria Kauppiaitten Kauppaoppilaitos (Finland), Col legi Badalonés (Spain), Istituto di Istruzione Superiore “De Amicis” (Italy), Estudis d’Hoteleria i Turisme CETT (Spain), IPSAR “Luigi Carnacina” (Italy), Haaga-Helia University of Applied Sciences (Finland) and Breda University of Applied Sciences
