This paper delves into the realm of green restaurants, which seamlessly combine
environmentally conscious practices with culinary excellence. It scrutinized 106 reputable …

Empirical research is required to identify psychological and psychographic factors which can
activate or amplify norms of foodservice customers towards food waste reduction. By …

Food waste-induced environmental damage has been a primary concern for
environmentalists for decades. Several studies have proven that greenhouse gases emitted …

Although stakeholder collaboration is key for sustainable development of tourism in small
islands, research on its determinants is only emerging. The lack of empirical studies …

In most cities worldwide, household food waste constitutes a significant portion of municipal
solid waste (MSW). However, its management often proves inadequate due to the …

This study examines the impact of institutional pressures on restaurant entrepreneurs'
adoption of biodegradable cutlery and tableware at the Macao Food Festival. Through semi …

Group dining at social or business occasions frequently encounters the “last piece of food”
dilemma, where a single item remains uneaten when food is served to event guests on a …

Food waste (FW) is the decrease in the mass of edible food during retail, food service, and
final consumption. In recent years, research related to this topic has spread. However, there …

In the age where environmental sustainability issues are progressively prioritized, green
demarketing has risen as a strategic choice for organizations aiming to decrease customer …

The COVID-19 pandemic has reshaped the establishment of long-term brand equity through
social media marketing (SMM) due to the imperative of swiftly adapting to dynamic digital …