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This paper aims to investigate associations between firm resources and reliance on entrepreneurial marketing (EM) channels among agrofood ventures. It accounts for agropreneur gender and racial/ethnic status in the context of marketing channel portfolio composition. The authors examine the established assumption that resource limitations drive EM and whether socially disadvantaged status of agropreneurs is associated with marketing strategy beyond standard resourcing measures.

Using 2015 Local Foods Marketing Practices Survey data, the authors apply linear regression to investigate differences in the use of EM channels, accounting for resources, social status and other factors.

Limited-resource ventures rely more on consumer-oriented channels that require EM practices. Socially disadvantaged entrepreneurs favor these channels, even when accounting for resources. Notably, ventures headed by men of color rely more on the most customer-centric local foods marketing channel.

Future research should investigate how social and human capital influences the use of EM.

Entrepreneurial support policy and practice for agropreneurs should be cautious about the “double-burden” folk theorem of intersectional disadvantage and review how to best direct resources on EM to groups most likely to benefit.

This paper uses a unique, restricted, nation-wide, federal data set to examine relationships between resource endowments, social status and the composition of agrofood enterprises’ marketing channel portfolios. To the best of the authors’ knowledge, it is the first to include racial- and ethnic-minority status of agropreneurs and to account for intersectionality with gender.

This paper aims to illustrate the importance of a cultural shift to fully embrace and serve persons with cognitive, intellectual or physical disabilities into the library community.

Through a combination of staff training, age- and ability-appropriate programming, accommodating service models, management-led expectations and partnerships, Anythink Libraries in Thornton, Colorado, implemented AnyAbility – a program designed especially for adults with disabilities – in April 2014.

AnyAbility’s success has led to a number of positive impacts, including increased services and collaboration, shifts in user patterns and independent visits and a more inclusive library environment in which staff have increased awareness and a stronger interaction with this population.

The program has transformed the lives of the staff who work at Anythink Wright Farms and the community of Anythinkers who use transformations, the AnyAbility programming has been offered at multiple Anythink locations and libraries from across the country have contacted Anythink for inspiration and advice on programs and training on this topic. Most importantly, this approach has transformed the library experience for customers, specifically adults with cognitive disabilities.

This study explored young males' suggestions for food skills education in three domains: food selection and planning, food preparation and food safety and storage. It also solicited young males' perspectives on mandatory food skills education.

This descriptive qualitative study employed a semi-structured interview guide. A one-page list of food skills was provided to each participant to form a consistent basis for the interviews. Data were analyzed using the constant comparative method.

Forty-four young men aged 17 to 35 participated in the study. Thirty-seven supported mandatory education for food skills. Gender stereotypes around food skills were identified as a barrier to young males enrolling in elective food skills courses. When asked how food skills should be taught, the two main strategies mentioned were “online” and “hands-on.” Most participants identified skills in the food preparation domain as essential to include in the curriculum, although some recognized the importance of incorporating skills from all three domains.

Understanding important characteristics of effective food skills education for young males may increase their participation in school, virtual and community-based food skills education. Curricular content should consider young males' interests and baseline competencies and emphasize practical hands-on skills. Mandatory food skills education in secondary schools for all genders represents a comprehensive solution.

This study is among the first to report young males' opinions on crucial components of, and methods for, effective food skills education for this population.

Self-efficacy in cooking and consuming fruits and vegetables is one of the dimensions that compose cooking skills. This cross-sectional study aimed to assess the self-efficacy of Brazilian university students in cooking and consuming fruits and vegetables and examine the relationship of self-efficacy with sociodemographic and lifestyle characteristics.

Data were collected through an online questionnaire, which was culturally adapted and validated for the studied population. Questions about self-efficacy for using basic cooking techniques (SECT), self-efficacy for using fruits, vegetables, and seasonings (SEFVS) and produce consumption self-efficacy (SEPC) were rated on a five-point Likert scale. Differences in median self-efficacy score between groups were compared using the Mann–Whitney U test or the Kruskal–Wallis test followed by the Mann–Whitney U test.

766 subjects participated in the study. The mean age was 21 ± 5.6 years, most respondents were female (60%), reported to know how to cook (72%), and lived with parents and/or grandparents (45%). The median SECT and SEFVS scores were 3.55, and the median SEPC score was 3.33. Female students, individuals aged more than 25 years, and students who did not live with their parents or grandparents had higher (p < 0.005) self-efficacy scores. Low SECT, SEFVS and SEPC scores were associated with having less than one hour a day to cook (p = 0.023, 0.01, and 0.002, respectively) and not knowing how to cook (p < 0.001). There was no relationship of median self-efficacy scores with source of knowledge about cooking skills or parental education.

The results of this study can guide interventions and public policies aimed at health promotion in the university setting.

Entrepreneurs make a significant contribution to the health of any economy and higher education is regarded as pivotal in efforts to grow entrepreneurial talent. Entrepreneurship education has grown rapidly; yet, there is still controversy over the best way to educate and assess students. This chapter presents a study gathering a consensus of entrepreneur opinion on the concepts critical to thinking as an entrepreneur, in order to inform entrepreneurship curriculum development. There is a general lack of entrepreneurship education research that integrates the external stakeholder perspective in this way.

Using a Delphi-style method with twelve entrepreneurs, five candidate entrepreneurship threshold concepts are identified. Threshold concepts have a powerfully transformative effect on the learner, and important integrative qualities, allowing the learner to make the sense of previously isolated pockets of knowledge. A ‘new world-view’ or episteme can be constructed – a kind of disciplinary thinking, peculiar in this case, to entrepreneurs.

This chapter contributes to the call for more research grounded discussion on the quality and effectiveness of entrepreneurship education initiatives. Designing curricula around the threshold concepts in entrepreneurship will enable educators to offer particular support in areas where students are likely to get ‘stuck’ and will facilitate constructive alignment with assessment.

The internet is transforming possibilities for creative interaction, experimentation and cultural consumption in China and raising important questions about the role that “publishers” might play in an open and networked digital world. The purpose of this paper is to consider the role that copyright is playing in the growth of a publishing industry that is being “born digital”.

The paper approaches online literature as an example of a creative industry that is generating value for a wider creative economy through its social network market functions. It builds on the social network market definition of the creative industries proposed by Potts et al. and uses this definition to interrogate the role that copyright plays in a rapidly‐evolving creative economy.

The rapid growth of a market for crowd‐sourced content is combining with growing commercial freedom in cultural space to produce a dynamic landscape of business model experimentation. Using the social web to engage audiences, generate content, establish popularity and build reputation and then converting those assets into profit through less networked channels appears to be a driving strategy in the expansion of wider creative industries markets in China.

At a moment when publishing industries all over the world are struggling to come to terms with digital technology, the emergence of a rapidly‐growing area of publishing that is being born digital offers important clues about the future of publishing and what social network markets might mean for the role of copyright in a digital age.