Blar i Publikasjoner fra CRIStin på emneord "matavfall"
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The balancing act: How do moral norms and anticipated pride drive food waste/reduction behaviour?
(Peer reviewed; Journal article, 2022)Food waste is a serious problem that impacts the environment and sustainability by increasing greenhouse gas emissions from landfills. Food waste also represents a social challenge because it raises serious concerns about ... -
Food loss and waste in food supply chains. A systematic literature review and framework development approach
(Peer reviewed; Journal article, 2021-05)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) approach to examine and synthesise ... -
Food waste and out-of-home-dining: antecedents and consequents of the decision to take away leftovers after dining at restaurants
(Peer reviewed; Journal article, 2021-07)The rising trend of eating out has contributed noticeably to the increase in food waste generated by the hospitality sector. Therefore, it is essential to understand the drivers of food waste generation and the mitigation ... -
Food waste reduction and taking away leftovers: Interplay of food-ordering routine, planning routine, and motives
(Peer reviewed; Journal article, 2021-07)The hospitality literature is quite deficient in insights on consumer behaviour towards food waste generation and its mitigation in out-of-home dining. The present study addresses this gap by undertaking a mixed-method ... -
Sustainable Food Consumption in Nursing Homes: Less Food Waste with the Right Plate Color?
(Peer reviewed; Journal article, 2020-08)The problem of unsustainable food consumption among vulnerable residents of nursing homes who suffer from dementia is often multifaceted. From an individual perspective, people with dementia who do not finish their meals ... -
What drives diners' eco-friendly behaviour? The moderating role of planning routine
(Peer reviewed; Journal article, 2021-07)Research focusing on diners' intentions towards leftovers, which are considered one of the main sources of consumer food waste in restaurants, is still at a nascent stage and requires further investigation. The present ...