This review aims to tackle the challenge of understanding how visual design cues can affect
behavioural outcomes in a food context. The review answers two key questions:(1) What are …

Food waste has received increasing scientific and societal attention during the last decade.
One important cause of food waste is thought to be the un-willingness of supply chains and …

Food producers and retailers throw away large amounts of perfectly edible produce that fails
to meet appearance standards, contributing to the environmental issue of food waste. The …

In the societal change towards a more sustainable future, reducing food waste is one of the
mostly discussed topics. One significant source of food waste is the reluctance of supply …

Purpose This study extends the theory of planned behavior (TPB) through the inclusion of
motivating variables for suboptimal produce preference (ie environmental concern, food …

Ugly food refers to vegetables and fruits that are oddly shaped, colored, or sized. Ugly food
is typically thrown out, which represents a significant amount of food waste. This study aimed …

This book provides the first systematic and accessible text for students of hospitality and the
culinary arts that directly addresses how more sustainable restaurants and commercial food …

One reason for the significant amount of food that is wasted in developed countries is that
consumers often expect visually suboptimal food as being less palatable. Using bananas as …

Purpose Food waste has received attention during the last decade, especially due to its
environmental and social impacts. An important contributor to food waste is consumers' low …

It is important to reduce food waste by successfully promoting ugly food consumption. Thus,
this study uses the food quality attribute model to investigate certain key factors-motivators …