Food loss (FL) and food waste (FW) have become severe global problems, contributing to
resource inefficiency and environmental degradation. Approximately 6% of greenhouse gas …

Background Food waste (FW) in restaurants and catering arises from inefficiencies
throughout food preparation, handling, and disposal stages. Addressing these inefficiencies …

The roles of urban informalities in the advancement of the sustainable city agenda are
contested in conventional literature. However, the contestation does not take account of the …

Increasing food waste is creating a global waste (and management) crisis. Globally,∼ 1.6
billion tons of food is wasted annually, worth∼ $1.2 trillion. By reducing this waste or by …

The current study builds on both the Theory of Planned Behavior (TPB) and Protection
Motivation Theory (PMT) to examine why consumers in Saudi Arabia engage in excessive …

Food waste reduction has taken a remarkable place in the objectives of the United Nations'
Sustainable Development Goals and it has been considered a relevant topic by scholars …

This paper reviews the literature relating to a type of local bio-based circular economy (BCE)
where food waste (FW) is effectively recycled to advanced bio-refineries to produce multiple …

There is an increasing interest in combining interactive technology with food, leading to a
new research area called human-food interaction. While food experiences are increasingly …

Purpose This study aims to identify and analyse the interactions among drivers of anti-food
waste behaviour at the consumer level. By understanding the mutual interactions among the …

The world is facing a food-waste crisis. It is estimated that 931 million tonnes of food were
wasted by households, retailers, restaurants and other food services in 2019 [1]. Around …