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    Wyświetlanie 1-2 z 2
    Tytuł:
    A grouping of the Sustainable Development Goals (SDGs) and their influence on business results: An analysis for Spanish companies
    Autorzy:
    Peña, Isidro
    Andrade, Silvia M.
    Muñoz, Rosa M.
    Martínez, Isabel
    Powiązania:
    https://bibliotekanauki.pl/articles/19322782.pdf
    Data publikacji:
    2023
    Wydawca:
    Instytut Badań Gospodarczych
    Tematy:
    SDGs
    sustainability
    business results
    Spanish companies
    Opis:
    Research background: In 2015, the United Nations (UN) set the 2030 Agenda for Sustainable Development and established 17 Sustainable Development Goals (SDGs) containing the social, economic, and environmental pillars of sustainable development. These focus on governments, society, non-profit organisations, and the private sector. This last pillar plays a key role in the pursuit of these goals, but there remains a lack of knowledge regarding how companies achieve the SDGs. Purpose of the article: Some authors have analysed the effect of companies' adoption of the SDGs on their business performance. However, there is a gap in the analysis of this influence when considering the groups of SDGs. This study examines the level of commitment of a sample of Spanish companies with a grouping of the SDGs and their effects on business results. Methods: We obtained information on companies from the UNGC and developed a panel regression. Findings & value added: We concluded that all the SDGs do not have the same effect on companies that incorporate them into their activities. Although it is possible to make progress in all the SDGs, complementarities and trade-offs influence companies' results. The results obtained in this study incorporate new ideas into this issue and provide a new vision of how companies should incorporate sustainability into their businesses. It is not a question of achieving as many sustainable development goals as possible, but rather of focusing on those that can contribute the most to improving business performance. The clustering of the SDGs that we have undertaken and their subsequent analysis facilitates this work.
    Źródło:
    Oeconomia Copernicana; 2023, 14, 2; 551-583
    2083-1277
    Pojawia się w:
    Oeconomia Copernicana
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Nutritional and antioxidant profile of the Physalis fruit grown in three Andean regions of Peru
    Autorzy:
    Obregón-La Rosa, A.J.
    Contreras-López, E.
    Juárez, E.F.
    Barrón, U.G.
    Muñoz, A.M.
    Ramos-Escudero, F.
    Powiązania:
    https://bibliotekanauki.pl/articles/28765541.pdf
    Data publikacji:
    2023
    Wydawca:
    Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
    Opis:
    Background. Physalis peruviana L. fruit contains nutritional and bioactive compounds of immense importance to public health and represents a potential ingredient for the development of functional foods and beverages. Objective. This study aimed to determine the chemical and nutritional composition as well as the antioxidant capacity of the P. peruviana L. fruit grown in Peru in three areas of the Central Andean region. Material and methods. Proximal and physicochemical analyses and estimation of mineral content, vitamin C, total carotenoids, total polyphenols, and antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl [DPPH] and 2, 2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] assays) were performed using standardized methods. Results. The fruits were collected from three regions of the Peruvian Andes (Ancash, Cajamarca, and Cusco). The results showed that the content of potassium (306.54–327.60 mg/100 g) and iron (12.93–14.47 mg/kg) was prominent. The Physalis fruit had high levels of vitamin C (47.20–52.20 mg/100 g), total polyphenols (68.17–83.40 mg equivalents of gallic acid/100 g), and carotenoids (1.12–1.73 mg β-carotene/100 g). Higher values for antioxidant capacity were obtained with the ABTS method (896–1003.33 μmol Trolox/100 g) than with the DPPH method (290–309 μmol Trolox/100 g). Conclusions. This study confirms that the P. peruviana fruit has properties that could provide important health benefits and that it could be used for the development of functional foods and food supplement.
    Źródło:
    Roczniki Państwowego Zakładu Higieny; 2023, 74, 1; 49-57
    0035-7715
    Pojawia się w:
    Roczniki Państwowego Zakładu Higieny
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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