The impact of environmental barriers on attendance of outdoor and indoor professional sports: the case of the South Korean soccer, baseball and basketball leagues

PurposeThis study sought to determine if environmental barriers (i.e. air pollution, temperature and precipitation) affect outdoor (i.e. soccer and baseball) and indoor (i.e. basketball) professional sport attendance in South Korea.Design/methodology/approachBy including actual air quality, temperature and precipitation data collected from each place where the sporting events take place, this study conducted a regression analysis to examine factors that influenced outdoor and indoor sport attendance.FindingsIn outdoor sports, the estimated results suggested that soccer and baseball attendance were not affected by air pollution. Indoor sport consumers did not change their consumption behaviors in attending sports despite the presence of air pollution. In addition, there was mixed evidence on the effect of weather-related variables on attendance. Average temperature had a positive effect on baseball (outdoor) and basketball (indoor) sport attendance, indicating that the warmer the temperature, the more likely those fans were to attend the games. Average precipitation was negatively associated with outdoor (soccer) sport spectators.Originality/valueThe present study contributes to the sport environment literature by examining the impact of environmental barriers on spectators' behaviors in the context of outdoor and indoor professional sports.

DNA barcoding and morphological identification of spiny lobsters in South Korean waters: a new record of Panulirus longipes and Panulirus homarus homarus

To date, 19 species of spiny lobsters from the genus Panulirus have been discovered, of which only P. japonicus, P. penicilatus, P. stimpsoni, and P. versicolor have been documented in South Korean waters. In this study, we aimed to identify and update the current list of spiny lobster species that inhabit South Korean waters based on the morphological features and the phylogenetic profile of cytochrome oxidase I (COI) of mitochondrial DNA (mtDNA). Spiny lobsters were collected from the southern and eastern coasts of Jeju Island, South Korea. Phylogenetic analyses were performed using neighbor-joining (NJ), maximum likelihood (ML), and Bayesian inference (BI) methods. The ML tree was used to determine the spiny lobster lineages, thereby clustering the 17 specimens collected in this study into clades A, B, C, and D, which were reciprocally monophyletic with P. japonicus, P. homarus homarus, P. longipes, and P. stimpsoni, respectively. These clades were also supported by morphological examinations. Interestingly, morphological variations, including the connected pleural and transverse groove at the third abdominal somite, were observed in four specimens that were genetically confirmed as P. japonicus. This finding is novel within the P. japonicus taxonomical reports. Additionally, this study updates the documentation of spiny lobsters inhabiting South Korean waters as P. longipes and P. homarus homarus were recorded for the first time in this region.

Food Waste Reduction from Customers’ Plates: Applying the Norm Activation Model in South Korean Context

Researchers have pointed out the urgent need to tackle food waste from customers’ plates, considering its environmental and socioeconomic impacts. Nonetheless, little is known about reducing food waste from customers’ plates in the restaurant context. The present research successfully addressed how customers can reduce food waste by using the Norm Activation Model (NAM). A customer survey was employed to collect quantitative data to verify the hypotheses of this study. The NAM of this study involved awareness of environmental impact (of the restaurant industry), ascribed responsibility for food waste, and moral norm for food waste reduction as predictors for food waste reduction intention. In addition, this study adopted self-efficacy to food waste reduction as a moderator on the path from the moral norm for food waste reduction to food waste reduction intention. Our empirical results supported all the hypotheses suggested in the research model. Consequently, the findings of this study adequately explained how restaurant customers form their intention to reduce food waste and thus provided important clues about how it can be encouraged. For example, based on the findings, a nudging message may be displayed on the restaurant wall to raise customers’ self-efficacy, saying, “Saving the earth is as easy as finishing your food or taking it home”.