This study aims to investigate existing sustainability-related curriculum of business schools within Greater China and take China and Taiwan these two nations as examples for further comparison. Based on a review of current literatures connected to sustainability relevant topics in the ¡§literatures review¡¨ section it gives an overview of existing related discussions and the present circumstances of sustainable development of academic studies. The ¡§research design and methodology¡¨ section describes the research issues in detail and explains practical implement procedures for studying sustainability-related curriculum of sampled business schools in Greater China countries by a web-based content analysis method. Furthermore, this study indicates the findings from the collection information and gives suggestions for future researches in this area. There are 206 business schools within Greater China investigated by this study. The significant findings of this study include (a) 82% of business schools in Greater China provide sustainability-related courses indicating that there is a trend in Greater China business schools toward building sustainability-related education into schools¡¦ curriculum, (b) there is difference between China and Taiwan¡¦s business schools in terms of sustainability-related course number per business and their course arrangement, (c) business schools in China and Taiwan have partially overlapping in course content and instruction method of sustainability-related curriculum, (d) but obviously China lacks of CSR related courses in business schools.

<p>High-school-aged youths have limited food safety knowledge and lack safe food-handling skills. However, these youths will prepare food for themselves and are frequently employed in the food service industry, where their food-handling practices can directly impact public health. Youths’ beliefs about safe food-handling behaviors are affected by Key Influencers in their lives such as peers, classroom instructors, parents, and celebrities including popular web-content authors or video hosts. Societal changes have prompted the elimination of Family and Consumer Science courses from many schools and the reduction of food-handler role models at home, while increasing access to unregulated sources of food-handling information such as information published on web-based platforms. These societal changes largely remove peers, classroom instructors, and parents from influencing youths’ food-handling behaviors. </p> <p>The purpose of this study was to (1) evaluate the effectiveness of a researcher-developed food safety educational intervention at changing students’ food-handling behaviors specifically focusing on the role of subjective norms in generating behavior change and (2) conduct an exploratory content analysis of food safety messages delivered by blog authors and video hosts of popular web-content. </p> <p>The researcher-developed curriculum was evaluated for adherence to academic standards and overall usability in the classroom using the Delphi Technique by a panel of secondary educators who were considered experts in the education field. The curriculum was evaluated for effectiveness at changing high school students’ food-handling behaviors through self-reported surveys and observation using GoPro head mounted and stationary cameras. Finally, content analysis was performed on food safety messages disseminated by authors and video hosts of popular blogs and YouTube videos, respectively. </p> Findings from the study demonstrated that youths’ food-handling behaviors are affected by Key Influencers including their peers and classroom instructor. However, post-intervention, a role-reversal was observed and reported as students became influencers who sought to improve their Key Influencers’ food-handling behaviors. Differences in influencing power within these relationships could impact the sustainability of youths’ safe food-handling behaviors. In particular, imbalances in influencing power of celebrities in the absence of other Key Influencers could leave students vulnerable to adopting unsafe food-handling practices.