ABSTRACT
Despite growing consensus in the public debate that self-discipline is key to succeeding in an online learning environment, the evidence available is very limited. We investigate the role of procrastination as a moderator of the impact of online teaching on student performance. We take advantage of the forced transition from traditional class-based to online teaching induced by the COVID-19 pandemic and adopt a difference-in-differences strategy using administrative data of four cohorts of students enrolled in an Italian University. We find that online teaching has reduced student performance by about 1.4 credits per semester on average (0.11 Standard Deviations). However, this aggregate effect masks great heterogeneity as the negative influence on performance varies significantly according to student tendency to procrastinate with online teaching being particularly detrimental for students affected by present-bias problems. The total negative effect for procrastinators amounts to more than 18% of the workload for a semester, so implying a potential delay of approximately two semesters in the expected date of graduation for students following an online as opposed to a face-to-face five-year Degree course. © 2023 Elsevier Ltd
ABSTRACT
Starting as trendy high-value gourmet greens, today, microgreens have gained great popularity among consumers for their nutritional profile and high content of antioxidant compounds. Microgreens' nutritional profile is associated with the rich variety of colors, shapes, textural properties, and flavors obtained from sprouting a multitude of edible vegetable species, including herbs, herbaceous crops, and neglected wild edible species. Grown in a variety of soilless production systems, over the last five years in many urban and peri-urban areas of the world, microgreens have literally exploded as a cash crop produced in various protected culture systems and especially indoors through the use of artificial lighting systems. The ability to grow microgreens indoors in very small space, the short growth cycle required, and only minimum inputs required to produce them may allow the micro-scale production of fresh and nutritious vegetables even in areas that are considered food deserts. The current COVID-19 pandemic revealed the vulnerability of our food system and the need to address malnutrition issues and nutrition security inequality which could be exacerbated by potential future situations of emergency or catastrophe. Microgreens have great potential as an efficient food resilience resource, since they can provide essential nutrients and antioxidants. Using simple soilless production systems, seeds, and minimal inputs, nutrient-dense microgreens and shoots may be produced under different lighting conditions ranging from darkness to full sunlight or under artificial lighting in controlled environmental conditions, providing a rich source of essential nutrients and antioxidant compounds in a very short time. Moreover, using simple agronomic techniques, it is possible to produce biofortified or tailored functional micro-vegetables that could address specific dietary needs and/or address micronutrient deficiencies and nutrition security issues in emergency situations or limiting environmental conditions. © 2021 International Society for Horticultural Science. All rights reserved.