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Identifying factors that impact workers’ health and performance is extremely important for companies and, in particular, for companies in the construction sector. Despite the evidence, knowledge about the relationship between commuting, health and worker performance is still limited. More specifically on the relationship with work engagement, studies focus on work-related aspects, neglecting individual and behavioral factors. This study aims to verify the relationship between the commuting patterns of workers, their health and their work engagement in a civil construction company located in São José dos Campos, Brazil.

A structured questionnaire was applied to 43 civil construction workers. The participants’ physical and mental health was evaluated using the 12-item short-form health survey. Employees’ work engagement was assessed through the UWES-17 scale. A descriptive statistical analysis was performed on the relationship between physical and mental health, engagement and commuting to work.

The result corroborated the literature showing that the use of active transport positively influenced the mental health of construction workers and negatively affected those who use individual motorized transport. People working from home had the lowest values for total engagement, vigor and dedication.

This study provides evidence and a prior understanding of this relationship, serving as a basis for decision-making processes in the area of transport that contribute to the health and better functioning of companies in the construction sector. This work also contributes to the state of the art on the relationship between commuting, health and worker engagement.

Based on the assumption of the service-dominant logic (S-D logic) that every exchange is service-for-service and on the relevance of the beneficiary’s role in the co-creation of value, this paper aims to investigate the effects of engagement in the context of social marketing, where the value proposition is an invitation to practice mindfulness.

A field experiment was carried out with 72 volunteers, using a pre-test/post-test control group design. The treatment applied was a set of strategies to increase the engagement of the participants to attain a better result in five dependent variables associated mainly with the benefits of mindfulness practice. Measurements were made from a profile analysis, and submitted to Mann-Whitney and t-tests.

A large effect of group and time factors were observed in the multivariate test, as well as differences in the co-creation of value between groups.

This study can contribute to stimulate experimental transdisciplinary research in humans, using concepts from S-D logic and social marketing to promote positive behavioral change. This approach is probably more efficient at explaining and improving human behavior, given its complex nature.

Universities are an example of institutions that aggregate people around work/study who consume water, energy and produce waste daily in their activities, generating an impact on the environment. The purpose of this study is to determine the quantity, composition and recycling potential of waste generated at the Faculdade UnB Planaltina (FUP) campus, of the University of Brasilia in the Federal District, Brazil, to develop a waste management strategy compatible with national legislation and sustainable global practices.

This study was based on conducting on-site visits to identify the sources of generation, hazardousness, management and gravimetric characteristics of residual waste from 2015 to 2016. In 2016, a selective collection was implemented on the FUP campus, and since then, actions to raise awareness for the selective disposal and monitoring of waste were conducted with the academic community.

The results showed that the campus generates 148 kg of waste/day, whereas the per capita generation is 92 g/day. The production of hazardous waste is related to campus laboratories which manage it under a specific program. The campus restaurant is the place that generates the most waste, of which organic waste is the most representative. When categorizing the waste generated on campus, the authors found that the majority are recyclables at 67% of the total. This category includes material composed of cardboard, paper and plastic, all able to be recycled in the Federal District.

The recyclable waste generated at the FUP campus is being diverted from the city’s landfill because they are donated to a recycling cooperative. These actions promote income generation, social inclusion of waste pickers and a circular economy, all in compliance with the National Solid Waste Policy. As a result, the FUP campus is more in line with Brazilian legislation and the global context of adopting sustainable waste management amongst higher education institutions.

This paper contributes to the literature on sustainability in higher education by reporting the process of implementation of a waste management strategy in a university campus. Further, it presents tools and methods that can be used to achieve sustainability in waste management. The study also identifies that the crucial factor for the success of such actions is the mobilization and participation of the academic community in the process. It does so by presenting findings demonstrating how the University of Brasilia has been concerned with adopting pro-environmental measures for sustainable development.

This study aims to examine the role of edible mushrooms in the Brazilian diet, considering their strategic significance in meeting nutritional goals within sustainable development. Despite their potential in the nutrition of the Brazilian population, significant knowledge gaps still exist. To address this, the authors formulated this study into five main sections: the consumption of edible mushrooms in Brazil, the factors influencing the consumption, the occurrence of edible mushrooms in Brazil, the nutritional contribution of mushrooms consumed in Brazil and sustainable mushroom production in Brazil.

The authors compiled current literature to develop this viewpoint paper using systematic review, systematic search and narrative review search methods.

Mushrooms are sporadically consumed in Brazil, primarily by the urban population, with challenges in estimating the most used species. Social, economic and cultural factors, health considerations and reduced meat consumption influence mushroom consumption behavior. While Pleurotus ostreatus, Lentinula edodes and Agaricus bisporus are primary species, ethnomycological studies highlight a more diverse consumption among traditional indigenous communities. Brazil hosts approximately 133 wild mushroom species safe for human consumption. Some can be sustainably cultivated using substrates derived from agricultural and urban waste, offering high-protein, high-fiber, low-fat foods with bioactive compounds holding antioxidant and prebiotic potential.

To the best of the authors’ knowledge, no previous study has investigated how edible mushrooms contribute to the food and nutrition of the Brazilian population. This study emphasizes the crucial role of edible mushrooms in preserving Brazil’s cultural heritage, contributing to food and nutritional security and enhancing the overall diet quality.

The objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.

The cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.

Proximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.

Rice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.