Upcycled foods contain unmarketable ingredients (eg, damaged food produce, by-products
and scraps from food preparation) that otherwise would not be directed for human …

Upcycled foods are a promising solution to reduce food waste because the upcycling
process involves transforming food by-products and waste materials into new and edible …

Organic farming is functionally integrated and serves as the foundation for circular
agriculture. It guarantees resource efficiency in the deployment of nature-based initiatives to …

Using the Information–Motivation–Behavioral Skills (IMB) model as a theoretical framework,
we examine the direct effects of knowledge, attitude, and subjective norms on young …

In the context of overproduction and overconsumption that has peaked in recent decades,
40% of the food produced in Canada is wasted, half of which is lost along the supply chain …

More than one third of food produced globally is wasted. To address this problem and
reduce food loss and waste, several attempts have been made to utilize food waste as an …

The circular economy (CE) challenges the traditional linear economic model by
emphasizing the importance of resource efficiency, recycling, and regeneration in society …

This study investigates people's preferences for nutritional, environmental and food safety
characteristics of upcycled foods according to their age group and assesses the association …

This study uses innovation resistance theory (IRT) to investigate why consumers are hesitant
to purchase zero-waste products. Most of the existing IRT application studies have been …

Sustainable consumption is a key concept in society and the environment due to its direct
relationship with sustainable development; its importance lies in the decoupling of …