Zoekresultaten

Bridging the gap between technology and progressive politics in Europe

Over kantelpunten en de kweek van zee-egels

De HBO opleidingen presenteren zich steeds nadrukkelijker als centra voor toegepast onderzoek, naast hun traditionele rol als onderwijsinstelling. Bij Van Hall Larenstein te Leeuwarden, binnen de opleiding Kust- en Zeemanagement, wordt baanbrekend onderzoek gedaan naar mogelijkheden om de koraalriffen in de Cariben, die net als de koralen elders zwaar lijden onder de klimaatcrisis,te laten hergroeien. Onderdeel van deze poging is het herstel van de populatie van Diadema, een zee-egelsoort, die als grazer van microalgen cruciaal lijkt te zijn bij het onderhoud van levende riffen. Tom Wijers met studenten waren de eersten die zee-egels continu konden produceren in kweek. Een redactielid van Aquacultuur bezocht daarom het lab van Wijers, sprak met de onderzoeker en keek rond.

Facebook usage by local restaurants: A large scale survey

Social media are rapidly becoming a viable way of service marketing and customer engagement in the hospitality industry. Facebook, for instance, allows restaurants to publish information, multimedia content and engage with their customers e.g., to answer questions or learn about their preferences. Being active on social media has become increasingly important as customers more frequently turn to social media and the Web for restaurant reviews before deciding to visit (Lewis and Chambers, 2000).

Social media behavior of local restaurants and their customers.

In this study we analyze a large dataset of Facebook activities of local restaurants in Amsterdam, Houston, London and New York. Doing so gives broad insights in their Facebook usage and the communication patterns between them and their costumers. The dataset is quite rich and the presented statistics are merely the tip of the iceberg.

The potential of partnerships between restaurants and food forests in The Netherlands

How do we increase biodiversity in the Netherlands? By working together! What can food forests and restaurants mean for each other? This report focuses on the question: “What is the potential of collaborations between food forests and restaurants in the Netherlands?”Interviews revealed that successful partnerships are based on direct supplier relationships, internal motivation and niche products that create a unique selling point.

Restaurant tipping in Europe : a comparative assessment

Tipping is a social norm in many countries and has important functions as a source of income, with significant social welfare effects. Tipping can also represent a form of lost tax revenue, as service workers and restaurants may not declare all cash tips. These interrelationships remain generally insufficiently understood. This paper presents the results of a comparative survey of resident tipping patterns in restaurants in Spain, France, Germany, Switzerland, Sweden, Norway, and the Netherlands. ANOVA and ANCOVA analyses confirm significant variation in tipping norms between countries, for instance with regard to the frequency of tipping and the proportion of tips in relation to bill size. The paper discusses these findings in the context of employment conditions and social welfare effects, comparing the European Union minimum wage model to gratuity-depending income approaches in the USA. Results have importance for the hospitality sector and policymakers concerned with social welfare