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Purpose: This study aims to investigate how the disruptive change from a face-to-face to an online teaching/learning modality due to COVID-19 has been perceived by students and lecturers of entrepreneurship courses in universities in six Latin American countries by evaluating the conditions that affect their satisfaction. Design/methodology/approach: Two online surveys were distributed to lecturers and students of entrepreneurship courses. A total of 559 responses were received from students and 270 lecturers from six Latin American countries. The information was analysed through principal component analysis (PCA), correlations and the Mann-Whitney-Wilcoxon test. Findings: This research provides new information about the factors that are relevant to student and lecturer satisfaction when moving from mandatory face-to-face to online classes. The results show that overall satisfaction is lower among students than among teachers. Besides, that student communication with the lecturer and technology-supported access to lectures are two important aspects that affect student satisfaction. Regarding lecturers' satisfaction, the participation and attitude of their students in online classes are important conditions that affect their intention to teach online courses in the future. Practical implications: This study has allowed us to reflect on online education and teaching methodologies in Latin-American universities after the COVID-19 pandemic, as well as to recognise opportunities for improvement to increase student and lecturer satisfaction in this new reality. Originality/value: This study provides new evidence by comparing the satisfaction between lecturers and students in entrepreneurship courses and factors that affect their satisfaction in several Latin American countries, after change to an online modality due to COVID-19.

Food waste (FW) is the decrease in the mass of edible food during retail, food service, and final consumption. In recent years, research related to this topic has spread. However, there are still few references about food waste in the service sector in developing countries, which is a concern for three reasons: first, due to the overgrew of food consumption out of the home before the COVID-19 pandemic; secondly, due to the interest in carrying out this research at the local level avoiding regional or global generalizations and, finally for the nutritional implications derived from this research. With this background, this paper fills this gap and aims to evaluate food waste in the service sector, concretely in higher education cafeterias and canteens (HECC). Our specific objectives include obtaining information on the causes of FW in HECC in Santiago (Chile) using approximation methods that are better suited to the purposes of this paper. The study employed the qualitative research paradigm to analyze primary data and comprises a structured questionnaire survey and a qualitative semi-structured interview of HECC managers. Non-probabilistic sampling was used as a convenience sampling technique to select the HECC to be surveyed (n = 17). The results show a total FW by year comprised 309 tons of FW generated in the higher education canteens surveyed and 115 tons generated in the higher education cafeterias surveyed, representing 425 tons of FW annually. Divided by the total FW by the working days of HECC, the average FW generated daily is 1381 kg, corresponding to 1005 kg per day in higher education canteens and 376 kg per day in higher education cafeterias. [ABSTRACT FROM AUTHOR]