Tourism needs to reduce emissions in line with other economic sectors, if the international
community's objective of staying global warming at 1.5°-2.0° C is to be achieved. This will …

This study examines the state of the art of the literature in the domain of food loss and waste
(FLW) in food supply chains (FSC). The authors used a systematic literature review (SLR) …

This study critically analyzes the state-of-the-art of food waste in the hospitality and food
services (HaFS) sector body of literature. It uses a systematic literature review (SLR) …

Reducing food waste can contribute positively towards multiple sustainable development
goals (SDGs) but the differences in the food waste across countries in terms of embedded …

Despite broad agreement in policy circles on the need to reduce food loss and waste (FLW),
considerable gaps in information still exist. This paper identifies policy-relevant information …

Food waste is one of the challenging issues humans are facing. A third of the food produced
in the world is wasted at various points along the food supply chain. Food waste can be …

Every year one third of the food produced globally is either lost or wasted along the food
supply chain (FSC) causing significant economic, environmental and social damages. In the …

It has been argued that halting environmental degradation requires an approach of
sufficiency, which entails substantial changes in consumption patterns for high-consuming …

COVID-19 affected the world's socioeconomic and food security more than other infectious
diseases. In many countries, food industries' workers were moderated because of the …

Highlights•The relationship between consumer behavior and climate change is
complex.•Most consumers cannot identify the behavior changes that are worth …