Food losses and food waste (FLW) have become a global concern in recent years and
emerge as a priority in the global and national political agenda (eg, with Target 12.3 in the …

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 …

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 …