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Journal of Foodservice Business Research Volume 18, 2015 - Issue 5
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Refereed

Reducing Food Waste in Large-Scale Institutions and Hospitals: Insights From Interviews With Danish Foodservice Professionals

Kwabena T. OfeiResearch Group for Meal Science & Public Health Nutrition, Department of Development and Planning, Aalborg University Copenhagen, Copenhagen, DenmarkCorrespondence[email protected]
,
Michelle WertherResearch Group for Meal Science & Public Health Nutrition, Department of Development and Planning, Aalborg University Copenhagen, Copenhagen, Denmark
,
Jane D. ThomsenAgroTech, Institute for Agri Technology and Food Innovation, Taastrup, Denmark
,
Mette HolstCentre for Nutrition and Bowel Disease, Department of Gastroenterology, Aalborg University Hospital, Aalborg, Denmark
,
Henrik H. RasmussenCentre for Nutrition and Bowel Disease, Department of Gastroenterology, Aalborg University Hospital, Aalborg, Denmark
&
Bent E. MikkelsenResearch Group for Meal Science & Public Health Nutrition, Department of Development and Planning, Aalborg University Copenhagen, Copenhagen, Denmark
Pages 502-519 | Published online: 05 Nov 2015

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Jean Pierre Enriquez, Adriana Hernandez Santana, Sandra Karina Espinoza & Juan Carlos Archila-Godinez. (2023) Sustainable and healthy food consumption patterns in a multicultural university cafeteria by plate waste visual estimation. Journal of Foodservice Business Research 0:0, pages 1-21.
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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 (16)

Nathan Cook, Jorja Collins, Judi Porter & Denise Goodwin. (2023) Applying the theoretical domains framework and behavior change wheel to inform interventions for food and food-related waste audits in hospital foodservices. Frontiers in Nutrition 10.
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Nathan Cook, Denise Goodwin, Judi Porter & Jorja Collins. (2022) Food and food‐related waste management strategies in hospital food services: A systematic review. Nutrition & Dietetics 80:2, pages 116-142.
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Georgios Antasouras, Georgios K. Vasios, Christos Kontogiorgis, Zacharias Ioannou, Efthymios Poulios, Georgia‐Eirini Deligiannidou, Andreas Y. Troumbis & Constantinos Giaginis. (2022) How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste. The International Journal of Health Planning and Management 38:2, pages 296-316.
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Sujita Pandey, Mausam Budhathoki, Kaixin Feng, Marianne Thomsen & Helene Christine Reinbach. (2023) Who Buys Surplus Meals? An Exploratory Survey in Danish Canteens. Foods 12:5, pages 1035.
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Nathan Cook, Jorja Collins, Denise Goodwin & Judi Porter. (2022) Factors influencing implementation of food and food-related waste audits in hospital foodservices. Frontiers in Nutrition 9.
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Gaurav Chawla, Peter Lugosi & Rebecca Hawkins. (2022) Factors Influencing Hospitality Employees’ Pro-Environmental Behaviours toward Food Waste. Sustainability 14:15, pages 9015.
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Nicholas Davison, William Young, Andrew Ross, Timothy Cockerill & Shailendrasingh Rajput. (2022) Investigating the Impacts of Behavioural-Change Interventions and COVID-19 on the Food-Waste-Generation Behaviours of Catered Students in the UK and India. Sustainability 14:9, pages 5486.
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Komal Munir. (2022) Sustainable food waste management strategies by applying practice theory in hospitality and food services- a systematic literature review. Journal of Cleaner Production 331, pages 129991.
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Felipe Vizzoto, Francesco Testa & Fabio Iraldo. (2021) Strategies to reduce food waste in the foodservices sector: A systematic review. International Journal of Hospitality Management 95, pages 102933.
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Maren Reitemeier, Mohamed Aheeyar & Pay Drechsel. (2021) Perceptions of Food Waste Reduction in Sri Lanka’s Commercial Capital, Colombo. Sustainability 13:2, pages 838.
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Stefanie Carino, Jorja Collins, Shirin Malekpour & Judi Porter. (2021) Environmentally sustainable hospital foodservices: Drawing on staff perspectives to guide change. Sustainable Production and Consumption 25, pages 152-161.
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Kai Victor Hansen & Lukasz Andrzej Derdowski. (2020) Sustainable Food Consumption in Nursing Homes: Less Food Waste with the Right Plate Color?. Sustainability 12:16, pages 6525.
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Stefanie Carino, Judi Porter, Shirin Malekpour & Jorja Collins. (2020) Environmental Sustainability of Hospital Foodservices across the Food Supply Chain: A Systematic Review. Journal of the Academy of Nutrition and Dietetics 120:5, pages 825-873.
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SUMARTO & Marianawati SARAGIH. (2020) Does the Taste and Appearance of Food Affect Food Waste in Low-Salt Diet Patients?. Journal of Nutritional Science and Vitaminology 66:Supplement, pages S56-S62.
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Benjamin Hennchen. (2019) Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector. Journal of Cleaner Production 225, pages 675-683.
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Alessandro Bonadonna, Andrea Matozzo, Chiara Giachino & Giovanni Peira. (2018) Farmer behavior and perception regarding food waste and unsold food. British Food Journal 121:1, pages 89-103.
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