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This study analyzes the influence of sustainable and innovative behavioral constructs on the entrepreneurial intentions of university students. The investigated students were from the Administration and Executive Secretariat undergraduate programs. The influence on entrepreneurial intention by other entrepreneurs in the family or due to gender was also investigated. This is a descriptive research project of a quantitative nature. A sample of 429 students from a public university was obtained, in which 285 students were from the Administration program and 144 students were from the Executive Secretariat program. Various data analysis techniques were used for the treatment of data, including factorial analysis and logistic regression. The results indicated that sustainable and innovative behaviors influence the entrepreneurial intention of students in both the Administration and Executive Secretariat programs. In addition, entrepreneurs in the family strongly influenced the entrepreneurial intention of these individuals. There was also a gender influence on the entrepreneurial intention: for students from the Administration program, men appeared to be more prone to entrepreneurship than women, but this was not present among Executive Secretariat students. This study also contributes to the promotion of policies and practices at Higher Education Institutions (HEIs), because entrepreneurial intention is at present relevant. It is expected that HEIs incorporate sustainable and innovative social studies and practices to foster social and environmental benefits aligned with entrepreneurship. [ABSTRACT FROM AUTHOR]

This article is about innovativeness in the context of entrepreneurial orientation. The aim is to present the results of an exploratory and qualitative research that sought to characterize innovativeness in food industries. A conceptual review on entrepreneurial orientation and innovativeness is presented as a base for the study. Data collection was carried out through semi-structured interviews with professionals of nine medium and large food industries from the central region of Rio Grande do Sul state. The analysis concludes with an over-view about innovative behavior, which is evidenced differently in industries surveyed. Innovation in products and services is featured in four industries, while process innovation is a priority in eight of the nine industries. There is constant investment in innovation, for a department of P&D in four industries and active participation of the supplier in innovations of the both industries. There are people dedicated to innovative activities in five industries and people involved in the other part. Creativity is especially important, although lacks systematic procedures for its development. The differentiation is especially in cases where it is possible to have innovative activities of difficult for competitors to duplicate. [ABSTRACT FROM AUTHOR]