Citations (43)
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Bruce McAdams, Mike von Massow, Monica Gallant & Mychal-Ann Hayhoe. (2019) A cross industry evaluation of food waste in restaurants. Journal of Foodservice Business Research 22:5, pages 449-466.
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Hsiangting Shatina Chen. (2019) Environmental Concerns and Food Consumption: What Drives Consumers’ Actions to Reduce Food Waste?. Journal of International Food & Agribusiness Marketing 31:3, pages 273-292.
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Bruce McAdams, Mike von Massow & Monica Gallant. (2019) Food Waste and Quality of Life in Elderly Populations Living in Retirement Living Communities. Journal of Housing For the Elderly 33:1, pages 72-84.
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Hsiangting Shatina Chen & Tun-Min (Catherine) Jai. (2018) Waste less, enjoy more: forming a messaging campaign and reducing food waste in restaurants. Journal of Quality Assurance in Hospitality & Tourism 19:4, pages 495-520.
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Articles from other publishers (34)
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Uraiporn Kattiyapornpong, Morakot Ditta-Apichai & Chatchasorn Chuntamara. (2023) Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand. Sustainability 15:13, pages 10213.
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Amber Werkman, Jenny van Doorn & Koert van Ittersum. (2022) Are you being served? Managing waist and waste via serving size, unit size, and self-serving. Food Quality and Preference 99, pages 104568.
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Saara Vanhatalo, Hilkka Liedes & Kyösti Pennanen. (2022) Nature Ambience in a Lunch Restaurant Has the Potential to Evoke Positive Emotions, Reduce Stress, and Support Healthy Food Choices and Sustainable Behavior: A Field Experiment among Finnish Customers. Foods 11:7, pages 964.
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Sajid Nazir. (2022) A Framework Development of Food Wastage and Its Prevention Strategies in the Hospitality Industry of Pakistan. International Journal of Circular Economy and Waste Management 2:1, pages 1-19.
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Viachaslau Filimonau, Umidjon Matyakubov, Ollonazar Allonazarov & Vladimir A. Ermolaev. (2022) Food waste and its management in restaurants of a transition economy: An exploratory study of Uzbekistan. Sustainable Production and Consumption 29, pages 25-35.
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Felipe Vizzoto, Sara Tessitore, Francesco Testa & Fabio Iraldo. (2021) Plate waste in foodservice outlets: Revealing customer profiles and their support for potentially contentious measures to reduce it in Italy. Resources, Conservation and Recycling 174, pages 105771.
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Ivana Blešić, Marko D. Petrović, Tamara Gajić, Tatiana N. Tretiakova, Julia A. Syromiatnikova, Milan Radovanović, Jovanka Popov-Raljić & Natalia V. Yakovenko. (2021) How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers. Sustainability 13:16, pages 9236.
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Małgorzata Karwowska, Sylwia Łaba & Krystian Szczepański. (2021) Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses?. Sustainability 13:11, pages 6227.
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Thinni Nurul Rochmah. (2020) Improving Nutrition Services to Reduce Plate Waste in Patients Hospitalized Based on Theory of Constraint. Amerta Nutrition 4:4, pages 335.
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