Purpose The purpose of this study is to explore the factors influencing customers' revisit
intentions of green hotels after the COVID-19 pandemic. Design/methodology/approach The …

While facing environmental challenges and rising concerns around food security and
equitable access to nutritious food, sustainable food practices (SFPs) have emerged as a …

Purpose Although much empirical literature confirmed the foodservice industry's significant
impact on the environment, little scholarly attention has been paid to how restaurants can …

Introducción/objetivo: los restaurantes son fundamentales en la economía global y un
facilitador clave para la transición hacia la sustentabilidad. La industria de restaurantes …

Surplus or anti-food waste platforms have emerged as opportunities for restaurants to sell
their daily surplus food. However, restaurants' commitment to these platforms often …

In the ever-changing digital era, social media has become a powerful tool for shaping public
environmental awareness and pro-environmental behaviour. However, no existing studies …

Purpose Hospitality companies increasingly sell their unsold, or so-called rescued meals, on
food waste reduction applications (eg Too Good To Go [TGTG]). The purpose of this …

Considerable attention has been paid to the problem of food waste on a worldwide scale.
Evidence demonstrates that food waste occurs mostly in private households, and that home …

While food waste in the hospitality industry remains a major global issue, the food waste
practices of employees have been largely neglected. This paper explores the effects of …

This research analyzes the food loss and food waste phenomenon at MSMEs food
bussiness called Warung Tegal in Bekasi City where food loss and food waste dominate in …