Browsing by Author "Huang Y"
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- ItemA child play-and-learn area contributing to urban regeneration: A case in Christchurch, New Zealand(John Wiley and Sons Australia, Ltd on behalf of New Zealand Geographical Society, 2024-04-18) Huang Y; Chen NC; Hall CMThis study regards a Child Play-and-Learn Area (CPLA) in a library as a third place and investigates its relationships with visitors through the concept of place attachment. To understand the influence of the CPLA, the study examined the relationships among visitors' place attachment, servicescape and behavioural intentions involving place scales. A survey was conducted in a CPLA in Christchurch, New Zealand (The Imagination Station in the central library) and collected 406 questionnaires. The results indicate that the physical and social servicescape of the CPLA can enhance visitors' place attachment and influence their behavioural intentions in the library and the city. The findings suggest that community-oriented places like CPLAs and libraries should be used as social infrastructure in urban regeneration strategies.
- ItemBiochar and soil properties limit the phytoavailability of lead and cadmium by Brassica chinensis L. in contaminated soils(Springer Nature on behalf of the Shenyang Agricultural University, 2022-12) Houssou AA; Jeyakumar P; Niazi NK; Van Zwieten L; Li X; Huang L; Wei L; Zheng X; Huang Q; Huang Y; Huang X; Wang H; Liu Z; Huang ZThe current study investigated the effect of biochars derived from cinnamomum woodchip, garden waste and mulberry woodchip on soil phytoavailable lead (Pb), cadmium (Cd) pools, and their uptake by Chinese cabbage (Brassica chinensis L.). The biochars were produced at 450 °C of pyrolysis temperature. The contaminated soils were collected from Yunfu (classified as Udept), Jiyuan (Ustalf) and Shaoguan (Udult) cities in China at the depth of 0–20 cm and amended with biochars at the rate of 3% w/w. After mixing the soil with biochar for 14 days, the Chinese cabbage was planted in the amended soils. Then, it was harvested on the 48th day after sowing period. In Udult soil, Chinese cabbage died 18 days after sowing period in control and soils amended with cinnamomum and mulberry biochars. Although only plants grown with the garden waste biochar treatment survived in Udult soil, amendment of garden waste or mulberry biochars at 3% w/w (450 °C) to Udult soil significantly increased (4.95–6.25) soil pH compared to other biochar treatments. In Udept and Ustalf soils, the application of garden waste and mulberry biochars significantly improved plant biomass compared to control, albeit it was dependent on both biochar and soil properties. Garden waste biochar significantly decreased soil Cd phytoavailable concentration by 26% in the Udult soil, while a decrease of soil Cd phytoavailable concentration by 16% and 9% was observed in Ustalf and Udept soils, respectively. The available phosphorus in biochar and soil pH were important factors controlling toxic metal phytouptake by the plant. Thus, the amendment of soil with biochar at 3% can effectively reduce the mobility of Cd and Pb in soil and plant uptake. However, biochar and soil properties should be well-known before being used for soil toxic metal immobilization.
- ItemDestination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China(MDPI (Basel, Switzerland), 2024-06-12) Huang Y; Hall CM; Chen NC; Prinyawiwatkul WDining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.
- ItemEmetic toxin production of Bacillus cereus in a biofilm(Elsevier Ltd, 2022-01-15) Huang Y; Flint SH; Loo TS; Palmer JSBacillus cereus sensu stricto (B. cereus) belongs to the B. cereus group, and is a well-known foodborne pathogen causing human disease including emesis which is caused by an emetic toxin, cereulide, with 105-108 cells per gram required to cause disease. The presence of this highly heat, pH and protease-resistant toxin presents a serious challenge to the food industry, as the bacteria itself may be eliminated during processing but the cereulide toxin will survive most food processing techniques. This study shows that cereulide toxin is associated with cells and biofilm structures rather than suspended in the surrounding liquid phase or environment. This is the first report investigating the cereulide toxin production in the presence of biofilms of B. cereus, showing that the cereulide toxin produced is associated with biofilm complex and also attaches to the substrate such as glass and stainless-steel on which the biofilm grows. The RT-qPCR showed that the expression of cesA and cesB were comparable between planktonic cells and biofilms. This study contributes a better understanding of food safety issues in the industry caused by cereulide toxin produced by B. cereus, and provides valuable information for developing control methods for cereulide toxin in the food industry.
- ItemLocality in the Promoted Sustainability Practices of Michelin-Starred Restaurants(MDPI (Basel, Switzerland), 2023-02-16) Huang Y; Hall CM; Kim E; Guidetti RSustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content analysis. By identifying restaurants’ sustainable practices during the processes of procurement, preparation, and presentation and analysing the official websites of 135 Michelin three-star restaurants, this study finds that although all sustainable practices are mentioned by less than half of the reviewed websites, most practices could be interpreted as being embedded in their locality, especially local food and restaurant history. This study suggests that promoting locality could therefore help sustain sustainability in the fine-dining restaurant industry. Although this study is limited to the website content of official websites for Michelin three-star restaurants, it provides potentially valuable insights on the promotion of sustainable restaurant practices.
- ItemPhenotypic properties and genotyping analysis of Bacillus cereus group isolates from dairy and potato products(Elsevier Ltd, 2021-04) Huang Y; Flint SH; Yu S; Ding Y; Palmer JSBacillus cereus group (B. cereus sensu lato) are ubiquitously distributed in diverse environments. In this study, eight isolates including B. cereus, B. paranthracis and B. toyonensis species, from dairy and potato products, were assessed for biofilm formation, sporulation and genetic information including biofilm-related genes and toxin genes. The isolates varied in their ability to form biofilm (either at the stainless steel-liquid-air interface or floating pellicles). The amounts of biofilms of B. cereus s.l., were increased when incubated in agitation condition varied between isolates. Sporulation within the planktonic and biofilm modes of growth was compared, suggesting that biofilm is a favourable environment for B. cereus s.l. to form spores. Whole genome sequencing (WGS) was used to compare these B. cereus s.l. isolates. New sequence types (STs) of B. cereus were found in this study. Isolates that shared similar genomes had different biofilm-forming and sporulation abilities. Most of isolates tested, possessed biofilm-related genes. Different combinations of toxin-producing genes were identified in different isolates, with all isolates containing nhe while only some contained hbl and cytK. None of the food isolates contained the emetic ces gene. This study highlights the diversity of B. cereus s.l. in biofilm formation, sporulation and their genetic variables.
- ItemStories of transformation: A cross-country focus group study on sustainable development and societal change(MDPI (Basel, Switzerland), 24/04/2019) Wibeck V; Linnér B-O; Alves T; Asplund T; Bohman A; Boykoff M; Feetham P; Huang Y; Nascimento J; Rich J; Yvon Rocha C; Vaccarino F; Xian SSocietal transformation is one of the most topical concepts in sustainability research and policy-making. Used in many ways, it indicates that nonlinear systematic changes are needed in order to fully address global environmental and human development challenges. This paper explores what sustainability transformations mean for lay focus group participants in Cabo Verde, China, Fiji, Sweden, and the USA. Key findings include: (a) Tightly linked to interpersonal relationships, sustainability was seen as going beyond the Sustainable Development Goals to include a sense of belonging; (b) transformations were framed as fundamental changes from today’s society, but most participants stated that transformation pathways need to splice new structures into the old; (c) new technologies are key engines of change. Yet, the most common drivers were awareness, education, and knowledge sharing; and (d) regardless of whether state-centric or decentralized governance was preferred, personal action was seen as essential. The focus groups displayed a shared understanding across the geographical settings; a common realization of profound sustainability predicaments facing societies across the world; and a desire for fundamental change towards a more sustainable way of life.
- ItemThe sustainability characteristics of Michelin Green Star Restaurants(Taylor and Francis Group, LLC, 2025-03-04) Huang Y; Hall CM; Chen NCThe restaurant industry in increasingly aware of sustainability issues with around 34% of anthropogenic greenhouse gas emissions come from life-cycle stages in food systems and increased concerns over packaging and food waste. The Michelin Restaurant Guide has awarded the distinction of a Green Star to restaurants at the forefront of the industry in their sustainability. However, although restaurant sustainable practices are often presented in food media, the characteristics of sustainability-awarded restaurants are often unknown. This study aims to identify the extent to which sustainability is promoted by Michelin Green Star Restaurants (MGSRs) as part of their online offerings. By conducting a website content analysis of 355 MGSRs, this study examines eight sustainability initiatives during food procurement, preparation, and presentation. The results suggest that MGSRs could be sustainability ambassadors and promoters, but currently, they are modest in promoting sustainability. Most MGSRs’ websites highlight their selection of local and organic food but place less emphasis on sustainable practices in food preparation, even though some of them are practising sustainability in reality. This study suggests that restaurants could be sustainability ambassadors by putting sustainable practices on their websites as well as on the “customer’s plates”.
