During the global 2020 COVID-19 outbreak, the advantages of online food delivery (FD)
were obvious, as it facilitated consumer access to prepared meals and enabled food …

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) …

Food loss and waste (FLW) hampers global food security, human health and environmental
sustainability. However, monitoring and benchmarking FLW reduction is often constrained …

Hospitality food waste represents a significant societal challenge. It is however under-
researched with most studies approaching the issue from the perspective of sustainable …

Consumer food waste during the consumption stage is usually generated in different
settings (at home or out-of-home). Consumer food waste behavior has been the focus of …

Attracting diner participation in sustainable restaurant practices, such as waste reduction,
are highly significant for the environment and in reducing the carbon footprint of food …

Household has been widely considered as the top contributor to food waste generation in
industrialized countries. However, the characteristics and driving factors of household food …

Nudge theory is the underpinning theory of this paper, which is used to propose the
information nudge strategy for reducing food waste on the consumption stage. To achieve …

The present review synthesizes published work from the global research community for the
purpose of providing an overview of the state of knowledge regarding consumer food waste …

Based on a qualitative exploratory study that combined three sources of qualitative data:
interviews, archival data, and observational notes this research aims to explore the …