Purpose In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs are …
L Sakaguchi, N Pak, MD Potts - Journal of Cleaner Production, 2018 - Elsevier
Reducing food waste has many positive environmental and socio-economic ramifications. Even though many programs exist to reduce the amount of food waste, the attitudes and the …
Research on the self-serving of food has empirically ignored the role that visual consumption norms play in determining how much food we serve on different sized …
The challenge of increasing food demand due to population growth urges all stakeholders to act against food losses and waste, especially in light of their environmental, cost, and social …
Background Food waste studies have been used for more than 40 years to assess nutrient intake, dietary quality, menu performance, food acceptability, cost, and effectiveness of …
In order to provide a basis for the reduction of food losses, our study analyzes individual food choice, eating and leftover behavior in a university canteen by consideration of …
Objective Each day, tens of millions of restaurant goers, conference attendees, college students, military personnel, and school children serve themselves at buffets–many being all …
Food waste (FW) has recently attracted the interest of different institutions and has been the focus of many studies due to its important environmental, social and economic impact. This …
Food waste reduction is increasingly seen as a main way to improve sustainability of food systems and efficiency of resource use. The provision of reliable data is a prior element to …