https://eujournal.org/index.php/esj/issue/feed European Scientific Journal, ESJ 2025-03-31T13:38:54+00:00 ESJ Editorial Office contact@eujournal.org Open Journal Systems <h5><strong>ESJ SOCIAL SCIENCES&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;ESJ HUMANITIES&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;ESJ NATURAL/LIFE/MEDICAL SCIENCES&nbsp; &nbsp;</strong></h5> <h5><em><strong>50.000+ authors from all around the globe&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Over 15 million website visits&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Open Access</strong></em></h5> https://eujournal.org/index.php/esj/article/view/19295 Prácticas de Sustentabilidad en Restaurantes de la Ciudad de Chilpancingo: Retos y Oportunidades 2025-03-31T13:38:54+00:00 José Luis Susano García aa@aa.com Gabriela del Carmen Rivero Solana aa@aa.com Martha Adela Bonilla Gómez aa@aa.com <p>La industria restaurantera es sin duda una actividad importante para el desarrollo económico, por lo que su relación con la sustentabilidad debe ser un elemento necesario de analizar para desarrollar acciones en beneficio del medio ambiente, la organización y los consumidores. En el caso de la ciudad de Chilpancingo, no se han realizado estudios de la sustentabilidad y s relación con la industria restaurantera, por lo que es importante hacer los diagnósticos correspondientes, para obtener información importante.&nbsp; El objetivo de la investigación es conocer las prácticas en materia de sustentabilidad que los restaurantes de Chilpancingo realizan en tres categorías, gestión de residuos, menús y ahorro agua y energía. El tipo de investigación es cuantitativa, con enfoque exploratorio, para obtener la información se diseñó un cuestionario de opción múltiple, el cual fue aplicado a dueños y administradores de los diferentes establecimientos de alimentos como restaurantes, pozolerías y marisquerias, la aplicación del cuestionario fue de manera digital por medio de tableta y laptop, previa cita con el encuestado. Como resultados se tiene que: no existe una cultura sobre la sustentabilidad en los dueños, empresarios o administradores de los negocios de alimentos considerados en el estudio, aunque realizan acciones en materia sustentable estas no están alineadas a la filosofía organizacional o a la política empresarial. El mayor enfoque sustentable que realizan los restaurantes está ligado al consumo de energía, ahorro y uso de agua, mientras que las cuestiones de menús y alimentos sustentables es poca la participación, así como en el caso de la gestión de los residuos.</p> <p>&nbsp;</p> <p>The restaurant industry is without a doubt a significant activity for the development of the economy, which implies that its relationship with sustainability is an element that must be analyzed in order to develop strategies that would benefit the environment, the organization itself, and its consumers.</p> <p>In the particular case of Chilpancingo, studies regarding the relationship between sustainability and the restaurant industry have never been made, which makes it important to carry out the corresponding diagnosis in order to obtain pertinent information. This research aimed to recognize the practices regarding sustainability that restaurants in Chilpancingo carry out in three different categories: waste management, menus, and water and electrical power saving. The research used a quantitative approach with an exploratory focus; in order to obtain the data, a multiple-choice survey was designed and administered to restaurant owners and managers from different food-related businesses, such as regular restaurants, pozole restaurants, and seafood restaurants. This survey was administered digitally through tablets and laptops during previously scheduled appointments with the respondents.&nbsp; The results demonstrated that there is no acquaintance with sustainability from the owners, businesspeople, or managers who took part in this research; despite the fact that they carry out activities related to sustainability, these practices are not based on organizational philosophies or corporate policies. The most relevant focus related to sustainability carried out by restaurateurs is in regards to energy consumption and the use and saving of water, while matters related to menus and sustainable food are visibly disregarded, as well as the disposal of wastes.</p> 2025-03-31T00:00:00+00:00 Copyright (c) 2025 José Luis Susano García, Gabriela del Carmen Rivero Solana, Martha Adela Bonilla Gómez https://eujournal.org/index.php/esj/article/view/19297 Innovaciones en la cadena de valor de la miel de Melipona beecheii localizada en un área natural protegida 2025-03-31T13:38:38+00:00 María Esther Góngora Ovando aa@aa.com Nicolás González Cortés aa@aa.com Ana Laura Luna Jiménez aa@aa.com Arely Bautista Gálvez aa@aa.com <p>La abeja <em>Melipona beecheii </em>es una especie sin aguijón, nativa de México, cuyo aprovechamiento se produce a menor escala que la <em>Apis mellifera</em>. El objetivo fue identificar innovaciones en la cadena de la miel de <em>M. beecheii </em>en meliponicultores del sureste mexicano, en el Área de Protección de Flora y Fauna Cañón del Usumacinta. Se utilizó la metodología del estándar de competencias EC0818: mapeo de la cadena, análisis de los procesos de producción, identificación de la innovación y diseño de una estrategia de gestión de innovación. Se encontró que el mercado de la miel es focalizado, se centra en el autoconsumo, con una comercialización limitada; la producción artesanal se centra en realizar una cosecha al año. Sin embargo, en el mercado local, el precio de la miel de meliponas es 20 veces mayor que la de <em>A. mellifera</em>; de ahí la importancia de mejorar la calidad de la cadena para cumplir con las características que el mercado meta requiere. Además, la creciente demanda de productos naturales incrementa la oportunidad para su comercialización como ingrediente en cosméticos mediante plataformas digitales. Una estrategia a implementar es la organización de los productores en asociaciones para tener acceso a fuentes de financiamiento que permitan mejorar la calidad de la producción para introducir innovaciones, mejorar los canales de distribución e incursionar en actividades turísticas relacionadas con la meliponicultura.</p> <p>&nbsp;</p> <p>The <em>Melipona beecheii</em> is a stingless bee native to Mexico that is exploited on a smaller scale than <em>Apis mellifera</em>. The objective was to identify innovations in the <em>M. beecheii</em> honey chain among beekeepers in southeastern Mexico, in the Usumacinta Canyon Flora and Fauna Protection Area. The methodology of the EC0818 competency standard was used: chain mapping, analysis of production processes, identification of innovation and design of an innovation management strategy. It was found that the honey market is mainly localized, focused on self-consumption, with limited marketing; Artisanal production focuses on one harvest per year. However, in the local market, the price of melipona honey is 20 times higher than that of <em>A. mellifera</em>; hence the importance of improving the quality of the chain to meet the characteristics that the target market requires. In addition, the growing demand for natural products increases the opportunity for their commercialization as an ingredient in cosmetics through digital platforms. One strategy is to organize producers into associations to have access to sources of financing that allow them to improve the quality of production, introduce innovations, improve distribution channels, and venture into tourist activities related to bee farming.</p> 2025-03-31T00:00:00+00:00 Copyright (c) 2025 María Esther Góngora Ovando, Nicolás González Cortés, Ana Laura Luna Jiménez, Arely Bautista Gálvez https://eujournal.org/index.php/esj/article/view/19298 The Relationship Between Intrinsic Religiosity and Resilience Among Tunisian Female University Students 2025-03-31T13:38:30+00:00 Salma Derouiche-El Kamel aa@aa.com Yassamine Hentati-Ghorbel aa@aa.com <p>This study examines the relationship between intrinsic religiosity and resilience among Tunisian female university students. To achieve this objective, a sample of 244 participants was selected using a self-report method. Participants completed measures assessing intrinsic religiosity and resilience, and the data were analyzed using correlation and linear regression analyses. The results showed a statistically significant, albeit modest, positive correlation between intrinsic religiosity and resilience (p &lt; .001). Furthermore, linear regression analysis showed that intrinsic religiosity accounted for a small but meaningful proportion of the variance in resilience scores (R² = 0.055, p &lt; .001). Based on these findings, it is reasonable to conclude that an increase in intrinsic religiosity contributes to fostering resilience, although this relationship remains modest and is influenced by other unexamined factors. The implications of these findings are discussed in light of the cultural and religious contexts in Tunisia, highlighting the need for further research to explore additional psychological and social factors that may influence this relationship. Finally, this study contributes to the growing body of research on psychological resilience in non-Western, predominantly Muslim contexts, where religiosity may function as a culturally relevant coping mechanism.</p> 2025-03-31T00:00:00+00:00 Copyright (c) 2025 Salma Derouiche-El Kamel, Yassamine Hentati-Ghorbel