This study looked at how adding augmented reality (AR) to Jordanian fast-food apps during the pandemic impacts brand identity, consumer views, and interactions. It wanted to see if AR strengthens brand connections or leads to brand dilution concerns in the industry. The research utilized a qualitative approach, employing semi-structured interviews with 52 marketing managers from diverse fast-food establishments across Jordan. The study highlighted how mobile apps, especially AR, changed brand interactions in Jordan’s fast-food market. They boosted convenience and engagement but raised worries about food quality and brand dilution due to heavy app use. It stressed the need to balance tech innovation, preserve brand identity, offer personalized experiences, understand user behavior, and tackle app development challenges for better brand loyalty. The research offers practical implications for stakeholders, recommending strategic AR integration, a user-centric approach, cultural sensitivity in tech adoption, and the preservation of emotional connections. It emphasizes the significance of maintaining a delicate balance between leveraging technological advancements and safeguarding the distinctiveness of individual brand identities within an increasingly app-centric landscape. This study uncovers AR’s influence in Jordan’s fast-food scene, highlighting its transformative power and possible drawbacks. It offers practical advice for industry players, guiding them on how to navigate the digital shift without compromising brand integrity or customer connections.

Online shopping has eliminated the need to visit physical commercial centres. As a result, trips to these centres have shifted from primarily shopping-motives to leisure, companionship, and dining. The shifting in consumer behaviour is implicated in the growing spatial agglomeration of restaurants/cafes within commercial centres in European cities. Conversely, in southern cities, various casual restaurants/cafes also serve as leisure and companionship hubs. However, their spatial patterns are less explained. This article aims to elucidate the spatial pattern of these diverse restaurants/cafes in a typical southern city, Surabaya City. In this study, we employ the term ‘food services’ to encompass the various types of restaurants/cafes found in southern cities. We gather Points of Interest (POIs) data about food services via web scraping on Google Maps, then map out their spatial distribution across 116 spatial units of Surabaya City. Utilising k-means cluster analysis, we classify these 116 spatial units into six distinct clusters based on the composition of food service variants. Our findings show that City Centres and Sub-City Centres are locations for different types of restaurants/cafes. The City Centre is typically a location for fine dining restaurants and cafes, whereas Sub-City Centres are locations for fast casual dining and fast food restaurants. Cafes and fast food restaurants are centralised throughout downtown areas. Casual food service restaurants, such as casual style dining, coffee shops, and food stalls, are dispersed along business, residential zones, and periphery areas without intense domination of any specific variant.

In the context of ecological and social challenges in global food systems, this study investigates the potential of agri-food districts to foster balanced territorial development. A multi-step approach to developing sustainable agri-food districts is outlined. How these districts, as integrated systems and meso-level organizational forms, can enhance sustainability through governance is then assessed. This research uses a context-driven analysis pathway involving stakeholder participation and needs identification. The theoretical background, the Italian regulatory framework, and a case study from Lombardy are presented. Needs are identified through participatory approaches and actions are prioritized using desk research and a narrative SWOT analysis combined with key stakeholder discussions (focus group). A total of eighteen needs are identified and categorized into 3 dimensions of sustainability: economic, environmental, and socio-institutional. Findings indicate that agri-food district organization has great potential to help achieve local and regional policy goals in line with the shift to sustainable approaches in the Common Agricultural Policy (CAP). The paper proposes actions to strengthen district capacity-building, focusing on internal governance and sustainable production chains. Additionally, initiatives to attract young people to rural areas and agreements for ecosystem services in agri-food districts are suggested. These actions aim to promote sustainability and competitiveness while addressing challenges related to governance, innovation, branding, demographics, and environment. In conclusion, the study prompts critical inquiry into governance models and system dynamics. The innovative aspects of this study lie in its methodological approach, integration of theory and practice, holistic perspective, policy relevance, and critical inquiry, which collectively contribute to advancing knowledge and understanding in the field of sustainable agriculture and territorial development.

It is possible to provide green, ecological, and innovative products and services through green and sustainable public procurement. This study analyzes the opportunity offered to public contracting authorities in the Republic of Croatia (RH) in transformation from existing economy to a sustainable one through the inclusion of small and medium sized (SME) companies and inclusion of selection criteria that promote all three sustainable goals. The study employed a qualitative method and empirical analysis of public procurement procedures for eggs in the period from 2013 to 2021 in RH. The product was procured in many social institutions, hospitals, schools, student canteens and by procuring a sustainable product, added value could be created for the entire community. Data from the Electronic Public Procurement Classifieds of the Republic of Croatia (EOJN RH) and Data from the State and European Union (EU) Statistical Office were used. The research showed that sustainable procurement criteria were used for the first time in 2021, and that public contracting authorities put a stronger focus on the environmental pillar of sustainability and less or almost none on the economic and social pillar. The volume of demand and production was also calculated. The study found that the first contractor for sustainable product was SME company, producer of food, who adapted to the green conditions of public procurement in a short period of time. The paper empirically demonstrated that public procurement can be a powerful tool, but it was not used enough in the observed period for the observed products in RH.

Despite having a strategic position in supporting the Indonesian economy, the productivity of SME’s is still suboptimal. The increase in the number of SME’s has not been followed by increased competitiveness due to various limitations experienced by this sector. In an effort to provide a comprehensive picture in improving the performance of food processing SME’s in developing countries such as Indonesia, the purpose of this study was to examine the function of product innovation, internet marketing, and brand identity in shaping competitive advantage having an impact on business performance. This research is focused on food processing SME’s in the city of Bogor. The number of samples used was 100 SME’s. The sampling method used the non-probability sampling method with a snowball sampling technique. The data obtained were analyzed using the Structural Equation Model (SEM). Based on the age characteristic of business actors, the majority of business actors were 40–50 years old, of which 52% had their final formal education at high school level. As many as 61% of respondents had attended business training. Based on the results of the Partially Least Square (PLS) SEM analysis, it was found that product innovation, internet marketing and brand identity all had a significant positive effect on competitive advantage and business performance. The influence of brand identity on competitive advantage had the greatest effect, with a value of 0.451. This study contributes to existing research by examining the determinants of the business performance of processed food SME’s through the holistic model offered. This research is innovative because the business raises new issues related to internet marketing by SME’s and investigates them empirically.

The study examines the factors shaping inflation in 2022–2023 and explores why inflation in the Hungarian economy has increased more sharply than in neighboring countries with similar structures. The research hypothesis suggests that the inflationary surge, which is notable both globally and within the European Union, is not solely due to market economy mechanisms, but also to specific circumstances in Hungary, including the state’s radical interventions aimed at curbing inflation. The study seeks to highlight these effects and provide recommendations for economic policymakers to develop a more resilient inflation policy. Additionally, it focuses on analyzing inflation in the agricultural sector. The results indicate that, alongside global inflationary pressures, several country-specific factors have driven up the inflation rate in Hungary. Energy prices have risen sharply, and some supply chains from the East have been disrupted. The country under study is less productive, and the impact of the energy price shock on the energy-intensive food industry is higher than in surrounding countries. Consequently, the exchange rate volatility in 2022–2023, combined with short- and medium-term factors, has had a significant impact on food inflation, causing substantial deviations from long-term equilibrium. The research concludes that, in addition to increasing food self-sufficiency, special attention should be given to the domestic development of the agricultural supply chain.