In 1987, Gro Harlem Bruntland formally introduced and popularized the concept of sustainable development. She defined it as being “development that meets the needs of the present without compromising the ability of future generations to meet their own” (World Commission on Environment and Development, 1987). Several cities, including the City of Hamilton have adopted certain environmental practices and technologies in an endeavor to improve their level of urban sustainability and achieve Bruntland’s goal of sustainable development. These practices include the support of individuals and city organizations that investigate new sustainable design alternatives for current infrastructure development. Such sustainable alternatives include the consumption of locally grown produce to avoid the detrimental effects associated with the transportation of imported foods via transport trucks, the installation of Rooftop Gardens as a viable option of ‘greening’ modern urban landscapes, and the construction of R-2000 Homes to reduce energy consumption rates and decrease the levels of harmful emissions that would normally be produced by conventional homes. The implications and/or benefits associated with any of the aforementioned designs were calculated using an environmental assessment tool developed by a professor at the University of British Columbia: Ecological Footprint (EF) Analysis. The final results of this study indicated that consuming locally grown produce, installing Rooftop Gardens, and living in R-2000 homes have the potential to enhance the state of the environment by improving air quality, reducing energy consumption, reducing water consumption, improving storm water retention, or by enhancing the biodiversity of a city’s landscape. However, in order to reap the benefits of any or all of the above ‘green’ practices or technologies and begin to establish a sustainable community, the fundamental doctrines that have influenced modern development practices, particularly those that place economic progress in front of the conservation and preservation of the environment, will need to be changed. / Thesis / Master of Engineering (ME)

Today, many small and medium enterprises (SMEs) either go out of business or see their growth being stalled due to poor activity management and organization, which is why they are often unprepared to engage against large companies leading their competitive markets. This study aims to develop a comprehensive management model, exclusively designed for SMEs in the jewellery sector, which may encompass all areas that create value and make them competitive. The development of this comprehensive management model was deployed in 21 steps classified into three tiers based on three major philosophies. This study uses lean manufacturing to identify activities that add value and reduce waste, and lean green was used to provide the environmental care and culture approach required for a friendly and fair workplace environment. The selected scenario is a jewelry workshop, wherein techniques and tools were completely applied and yielded a 20% increase in operating performance and a 15% increase in annual return.

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As práticas verdes vêm constantemente sendo discutidas devido a sua importância para as empresas e para a sociedade. Porém, ainda não se chegou a um consenso sobre todos os seus benefícios, quer sejam ambientais ou econômicos. Cada vez mais os estudos demonstram a capacidade de geração de valor das práticas verdes para as empresas e para a sociedade. Portanto, imagina-se que as mesmas irão influenciar a sua aplicação em segmentos que hoje não têm uma utilização mais efetiva de práticas ambientalmente corretas. O objetivo dessa pesquisa é medir o valor das práticas verdes na percepção dos executivos de organizações manufatureiras e de serviços. O método escolhido foi a pesquisa survey, realizada a partir de um instrumento previamente proposto, contendo 5 variáveis e 25 itens. A pesquisa survey foi realizada em duas etapas: estudo de pré-teste e estudo final. Diferentes técnicas estatísticas foram empregadas para refinar o instrumento, como Análise de Confiabilidade, Análise Fatorial Exploratória e Análise Fatorial Confirmatória. Como resultado desse refinamento emergiu um modelo teórico de pesquisa final contendo 5 variáveis, sendo as dimensões de Estratégia, Custos, Crescimento, Marca e Riscos em 25 itens, onde foi verificado que a variável Marca não se confirmou, pois não teve validade estatística no modelo testado. Também como contribuição para as empresas e sociedade, o modelo teórico de pesquisa final se mostrou adequado para avaliar o valor das práticas verdes para organizações. A principal contribuição da pesquisa para a prática gerencial é o mapeamento da percepção dos executivos a respeito dos benefícios que as práticas verdes proporcionam às suas organizações e um novo modelo representando o valor das práticas verdes. / Green practices are constantly being discussed due to their importance for business and society. However, a consensus on all its benefits has not been reached yet, whether on environmental or economic field. Increasingly, studies have demonstrated the ability to generate value of green practices for companies and society . Therefore, it is thought that they will influence their application in segments that currently have a more effective use of environmentally friendly practices. The objective of this research is to measure the value of green practices in the perception of executives of manufacturing and service organizations. The method chosen was the survey research conducted from a previously proposed instrument, containing 5 variables and 25 items. The survey was conducted in two stages: a pre-test study and a final study. Different statistical techniques were employed to refine the instrument, as Reliability Analysis, Exploratory Factor Analysis and Confirmatory Factor Analysis. As a result of this refinement a theoretical model for the final survey containing 5 variables has emerged, with the dimensions of Strategy, Cost, Growth, Brand and Risks with 25 items , which found that the variable Brand was not confirmed, it had no statistical validity in the model tested. Also, as a contribution to business and society, the theoretical model for the final survey was adequate to assess the value of green practices for organizations. The main contribution of the research for management practice are mapping the perceptions of executives about the benefits of green practices to their organizations and provide a new model representing the value of green practices.

As práticas verdes vêm constantemente sendo discutidas devido a sua importância para as empresas e para a sociedade. Porém, ainda não se chegou a um consenso sobre todos os seus benefícios, quer sejam ambientais ou econômicos. Cada vez mais os estudos demonstram a capacidade de geração de valor das práticas verdes para as empresas e para a sociedade. Portanto, imagina-se que as mesmas irão influenciar a sua aplicação em segmentos que hoje não têm uma utilização mais efetiva de práticas ambientalmente corretas. O objetivo dessa pesquisa é medir o valor das práticas verdes na percepção dos executivos de organizações manufatureiras e de serviços. O método escolhido foi a pesquisa survey, realizada a partir de um instrumento previamente proposto, contendo 5 variáveis e 25 itens. A pesquisa survey foi realizada em duas etapas: estudo de pré-teste e estudo final. Diferentes técnicas estatísticas foram empregadas para refinar o instrumento, como Análise de Confiabilidade, Análise Fatorial Exploratória e Análise Fatorial Confirmatória. Como resultado desse refinamento emergiu um modelo teórico de pesquisa final contendo 5 variáveis, sendo as dimensões de Estratégia, Custos, Crescimento, Marca e Riscos em 25 itens, onde foi verificado que a variável Marca não se confirmou, pois não teve validade estatística no modelo testado. Também como contribuição para as empresas e sociedade, o modelo teórico de pesquisa final se mostrou adequado para avaliar o valor das práticas verdes para organizações. A principal contribuição da pesquisa para a prática gerencial é o mapeamento da percepção dos executivos a respeito dos benefícios que as práticas verdes proporcionam às suas organizações e um novo modelo representando o valor das práticas verdes. / Green practices are constantly being discussed due to their importance for business and society. However, a consensus on all its benefits has not been reached yet, whether on environmental or economic field. Increasingly, studies have demonstrated the ability to generate value of green practices for companies and society . Therefore, it is thought that they will influence their application in segments that currently have a more effective use of environmentally friendly practices. The objective of this research is to measure the value of green practices in the perception of executives of manufacturing and service organizations. The method chosen was the survey research conducted from a previously proposed instrument, containing 5 variables and 25 items. The survey was conducted in two stages: a pre-test study and a final study. Different statistical techniques were employed to refine the instrument, as Reliability Analysis, Exploratory Factor Analysis and Confirmatory Factor Analysis. As a result of this refinement a theoretical model for the final survey containing 5 variables has emerged, with the dimensions of Strategy, Cost, Growth, Brand and Risks with 25 items , which found that the variable Brand was not confirmed, it had no statistical validity in the model tested. Also, as a contribution to business and society, the theoretical model for the final survey was adequate to assess the value of green practices for organizations. The main contribution of the research for management practice are mapping the perceptions of executives about the benefits of green practices to their organizations and provide a new model representing the value of green practices.

As práticas verdes vêm constantemente sendo discutidas devido a sua importância para as empresas e para a sociedade. Porém, ainda não se chegou a um consenso sobre todos os seus benefícios, quer sejam ambientais ou econômicos. Cada vez mais os estudos demonstram a capacidade de geração de valor das práticas verdes para as empresas e para a sociedade. Portanto, imagina-se que as mesmas irão influenciar a sua aplicação em segmentos que hoje não têm uma utilização mais efetiva de práticas ambientalmente corretas. O objetivo dessa pesquisa é medir o valor das práticas verdes na percepção dos executivos de organizações manufatureiras e de serviços. O método escolhido foi a pesquisa survey, realizada a partir de um instrumento previamente proposto, contendo 5 variáveis e 25 itens. A pesquisa survey foi realizada em duas etapas: estudo de pré-teste e estudo final. Diferentes técnicas estatísticas foram empregadas para refinar o instrumento, como Análise de Confiabilidade, Análise Fatorial Exploratória e Análise Fatorial Confirmatória. Como resultado desse refinamento emergiu um modelo teórico de pesquisa final contendo 5 variáveis, sendo as dimensões de Estratégia, Custos, Crescimento, Marca e Riscos em 25 itens, onde foi verificado que a variável Marca não se confirmou, pois não teve validade estatística no modelo testado. Também como contribuição para as empresas e sociedade, o modelo teórico de pesquisa final se mostrou adequado para avaliar o valor das práticas verdes para organizações. A principal contribuição da pesquisa para a prática gerencial é o mapeamento da percepção dos executivos a respeito dos benefícios que as práticas verdes proporcionam às suas organizações e um novo modelo representando o valor das práticas verdes. / Green practices are constantly being discussed due to their importance for business and society. However, a consensus on all its benefits has not been reached yet, whether on environmental or economic field. Increasingly, studies have demonstrated the ability to generate value of green practices for companies and society . Therefore, it is thought that they will influence their application in segments that currently have a more effective use of environmentally friendly practices. The objective of this research is to measure the value of green practices in the perception of executives of manufacturing and service organizations. The method chosen was the survey research conducted from a previously proposed instrument, containing 5 variables and 25 items. The survey was conducted in two stages: a pre-test study and a final study. Different statistical techniques were employed to refine the instrument, as Reliability Analysis, Exploratory Factor Analysis and Confirmatory Factor Analysis. As a result of this refinement a theoretical model for the final survey containing 5 variables has emerged, with the dimensions of Strategy, Cost, Growth, Brand and Risks with 25 items , which found that the variable Brand was not confirmed, it had no statistical validity in the model tested. Also, as a contribution to business and society, the theoretical model for the final survey was adequate to assess the value of green practices for organizations. The main contribution of the research for management practice are mapping the perceptions of executives about the benefits of green practices to their organizations and provide a new model representing the value of green practices.

This research was conducted to discover college students' attitude towards green hotel practices and will be helpful to the hospitality industry to help focus their marketing efforts Based on the survey correlations between variables it appears that the people who use green practices at home are more aware of green practices when staying at a hotels. Implementing green practices into hotels will help the environment and also create a positive brand image and loyalty from guests. The movement of "Green" benefits everyone: the employer, the employees, and the guests.

This study examined how employees of the hotel industry perceived green practices. Data was collected from 220 employees working in eight green certified hotels in Orlando. Research results revealed that performance levels of green practices implemented by hotels were lower than the importance levels of those same green practices as perceived by hotel employees. The results of the study illustrated that (1) the employees' perception regarding green practices was not different than one of hoteliers in terms of importance and performance, and (2) employees weighted the green practices that were beneficial to them as more important than green practices that required their behavior change. Also, a positive correlation between organizational commitment and green practices detected in this study which suggests that hotel organizations may anticipate positive ramifications of green practices in relation to HR approach when they embrace green practices. Unfortunately, employees' green perceptions at work were not generalized by their demographic characteristics, yet a number of considerable results were garnered from this study. These were (1) employees in operational departments were more green conscious than employees in other departments, (2) generation X was critical about green performance by the hotels, and (3) minorities showed more green concerns than other ethnicities. This study suggests that hotels need to spend more time and effort in communicating their green practice to employees. Training to improve green practices should be versatile and job-specific with strategies developed to motivate the employees to engage in green practices. Overall, this study proposes for hotels simply deploying green practices is not enough. They should carefully plan their green practices by training and motivating employees.

Background: Consumers have become more eco-friendly conscious than before, and therefore the demand for organic and environmentally-friendly products has increased during the past decade. Companies are committing to various green practices to improve company's image. Meanwhile, consumers usually have a positive attitude towards the companies who are practicing green concepts into their business operation. Purpose: The purpose of this study is to identify which factors are influential towards customers’ attitude towards the certified food service and the moderating role of green skepticism influences the relationship between green attributes and consumers’ attitude. In this study, it is also considered to research if LOHAS and non-LOHAS consumers’ attitudes towards certified food service differently influence their willingness to dine and willingness to pay the premium. Method: The data was collected with a structured and web-based survey. The valid study sample was 275. In order to answer the research questions and reach research purpose. The research model with 11 hypotheses was tested through hierarchy regression, linear regression, moderation regression and ANOVA analysis. The confirmatory analysis has been applied for testing construct validity. Besides, the descriptive statistics and construct variables correlation were demonstrated. Findings: In total, four hypotheses were rejected, and seven were supported. The result of data from the study showed that consumers’ attitudes towards certified food service were influenced by organic menu attribute, CSR attribute but not manifested on eco-friendly attributes. The study proved the positive relationship between consumers’ attitude and their willingness to dine and willingness to pay premium at certified food service. The study revealed that the LOHAS customer segment differs from the non-LOHAS consumer segment in the following ways: the attitude of LOHAS towards certified food service is more positive than the non-LOHAS and their willingness to dine and willingness to pay the premium is also much greater than the non-LOHAS. Whereas, there existed no significant relationship shifts between customer attitude and the green attributes regarding the certified food service when green skepticism was the moderator.   Implications: This paper assists researchers and practitioners by shedding light on the positive relationship between attitude and behavior intentions, the differences between LOHAS and non-LOHAS in regard to their more positive attitude and higher willingness to dine and willingness to pay premium in certified food service setting. Keywords: certified food service, LOHAS, consumers’ attitude, green skepticism, administrative CSR, green practices, organic menu

Submitted by JOSIANE SANTOS DE OLIVEIRA (josianeso) on 2019-03-22T14:48:39Z No. of bitstreams: 1 Attila Elod Blesz Junior_.pdf: 4772061 bytes, checksum: 0f6d232910f7973865347216a57d94d1 (MD5) / Made available in DSpace on 2019-03-22T14:48:39Z (GMT). No. of bitstreams: 1 Attila Elod Blesz Junior_.pdf: 4772061 bytes, checksum: 0f6d232910f7973865347216a57d94d1 (MD5) Previous issue date: 2019-01-07 / Nenhuma / O objetivo desta tese é propor um modelo visando melhorar o desempenho das organizações a partir da implementação de projetos GSCM. A partir de uma revisão sistemática da literatura, o estudo identifica motivadores ou barreiras com potencial de impacto em projetos GSCM e na performance das empresas. O estudo segue com a aplicação de um Survey no ambiente da cadeia da reforma do pneu, com a aplicação de ferramentas estatísticas, apresentando ao final o modelo proposto. Os resultados apontam que fatores motivadores e de barreiras oriundas da gestão interna das empresas, assim como de clientes e da sociedade impactam projetos GSCM, influenciando também nos resultados e na reputação dos participantes desta cadeia. / The purpose of this thesis is to propose a model to improve the performance of organizations from the implementation of GSCM projects. Based on a systematic review of the literature, the study identifies motivators or barriers with potential impact on GSCM projects and company performance. The study follows with the application of a Survey in the environment of the chain of the reform of the tire, with the application of statistical tools, presenting in the end the proposed model. The results indicate that motivating factors and barriers from the internal management of companies, as well as customers and society impact GSCM projects, also influencing the results and reputation of participants in this chain.