Open Access
Issue |
BIO Web Conf.
Volume 153, 2025
The 3rd IPB International Conference on Nutrition and Food (ICNF 2024)
|
|
---|---|---|
Article Number | 04006 | |
Number of page(s) | 13 | |
Section | Food and Nutrition System | |
DOI | https://doi.org/10.1051/bioconf/202515304006 | |
Published online | 28 January 2025 |
- Thyberg KL, Tonjes DJ. Drivers of food waste and their implications for sustainable policy development. Resour Conserv Recycl. 106, 110–123. (2016). doi:10.1016/j.resconrec.2015.11.016. [CrossRef] [Google Scholar]
- Martin-Rios C, Hofmann A, Mackenzie N. Sustainability-oriented innovations in food waste management technology. Sustain. 13(1),1–12. (2021). doi:10.3390/su13010210. [Google Scholar]
- Ariani M, Tarigan H, Suryana A. Tinjauan Kritis Terhadap Pemborosan Pangan: Besaran, Penyebab, Dampak, dan Strategi Kebijakan. Forum Penelit Agro Ekon. 39(2),135. (2022). doi:10.21082/fae.v39n2.2021.135-146. [CrossRef] [Google Scholar]
- Filimonau V, Todorova E, Mzembe A, Sauer L, Yankholmes A. A comparative study of food waste management in full service restaurants of the United Kingdom and the Netherlands. J Clean Prod. 258,120775. (2020). doi:10.1016/j.jclepro.2020.120775. [CrossRef] [Google Scholar]
- Alexander P, Brown C, Arneth A, Finnigan J, Moran D, Rounsevell MDA. Losses, inefficiencies and waste in the global food system. Agric Syst. 153,190–200. (2017). doi:10.1016/j.agsy.2017.01.014. [CrossRef] [Google Scholar]
- Irani Z, Sharif AM. Sustainable food security futures: Perspectives on food waste and information across the food supply chain. J Enterp Inf Manag. 29(2),171–178. (2016). doi:10.1108/JEIM-12-2015-0117. [CrossRef] [Google Scholar]
- Huang C. An exploratory study of consumer food waste attitudes, social norms, behavioral intentions, and restaurant plate waste behaviors in Taiwan. Sustainability. 12(9784),1-18. (2020). [PubMed] [Google Scholar]
- Silvennoinen K, Heikkilä L, Katajajuuri JM, Reinikainen A. Food waste volume and origin: Case studies in the Finnish food service sector. Waste Manag. 46, 140–145. (2015). doi:10.1016/j.wasman.2015.09.010. [CrossRef] [PubMed] [Google Scholar]
- Joshi P, Visvanathan C. Sustainable management practices of food waste in Asia: Technological and policy drivers. J Environ Manage. 247,538–550. (2019) doi:10.1016/j.jenvman.2019.06.079. [CrossRef] [Google Scholar]
- Sakaguchi L, Pak N, Potts MD. Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change. J Clean Prod. 180:430–436. (2018) doi:10.1016/j.jclepro.2017.12.136. [CrossRef] [Google Scholar]
- Singh SK, Kaushik V, Soni S, Lamba N. Waste management in restaurants: a review waste management in restaurants : A Review. International Journal of Emerging Engineering Research and Technology. 2(2), 14-24. (2019) [Google Scholar]
- Principato L, Di Leo A, Mattia G, Pratesi CA. The next step in sustainable dining: the restaurant food waste map for the management of food waste. Ital J Mark. 3,189–207. (2021) doi:10.1007/s43039-021-00032-x. [CrossRef] [Google Scholar]
- Page MJ, McKenzie JE, Bossuyt PM, Boutron I, Hoffmann TC, Mulrow CD, Shamseer L, Tetzlaff JM, Akl EA, Brennan SE, et al. The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. Int J Surg. 88. (2021). doi:10.1016/j.ijsu.2021.105906. [Google Scholar]
- Xiao Y, Watson M. Guidance on Conducting a Systematic Literature Review. J Plan Educ Res. 39(1),93–112. (2019). doi:10.1177/0739456X17723971. [CrossRef] [Google Scholar]
- Brereton P, Kitchenham BA, Budgen D, Turner M, Khalil M. Lessons from applying the systematic literature review process within the software engineering domain. J Syst Softw. 80(4),571–583. (2007). doi:10.1016/j.jss.2006.07.009. [CrossRef] [Google Scholar]
- Siaputra H, Christianti N, Amanda G. Analisa Implementasi Food Waste Management Di Restoran ‘X’ Surabaya. J Manaj Perhotelan. 5(1),1–8. (2019). doi:10.9744/jmp.5.1.1- 8. [CrossRef] [Google Scholar]
- Papargyropoulou E, Wright N, Lozano R, Steinberger J, Padfield R, Ujang Z. Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste Manag. 49, 326–336. (2016). doi:10.1016/j.wasman.2016.01.017. [CrossRef] [PubMed] [Google Scholar]
- Bharucha J. Tackling the challenges of reducing and managing food waste in Mumbai restaurants. Br Food J. 120(3), 639–649. (2018). doi:10.1108/BFJ-06-2017-0324. [CrossRef] [Google Scholar]
- Zeineddine M, Kharroubi S, Chalak A, Hassan H, Abiad MG. Post-consumer food waste generation while dining out: A close-up view. PLoS One. 16(6),1–13. (2021). doi:10.1371/journal.pone.0251947. [Google Scholar]
- Liang Y, Song Q, Liu G, Li J. Uncovering residents and restaurants’ attitude and willingness toward effective food waste management: A case study of Macau. Waste Manag. (2021). 130, 107–116. doi:10.1016/j.wasman.2021.05.021. [Google Scholar]
- Yi-Chi Chang Y, Lin JH, Hsiao CH. Examining effective means to reduce food waste behaviour in buffet restaurants. Int J Gastron Food Sci. 29, 100554. (2022). doi:10.1016/j.ijgfs.2022.100554. [CrossRef] [Google Scholar]
- Yu Z, Ju X, Bai L, Gong S. Consumer’s over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits. Appetite. 160, 105092. (2021). doi:10.1016/j.appet.2020.105092. [CrossRef] [PubMed] [Google Scholar]
- Zhang H, Li S, Wei D, He J, Chen J, Sun C, Vuppaladadiyam AK, Duan H. Characteristics, environmental impact, and reduction strategies of food waste generated by young adults: Case study on university canteens in Wuhan, China. J Clean Prod. 321(3688),128877. (2021). doi:10.1016/j.jclepro.2021.128877. [CrossRef] [Google Scholar]
- Papargyropoulou E, Steinberger JK, Wright N, Lozano R, Padfield R, Ujang Z. Patterns and causes of food waste in the hospitality and food service sector: Food waste prevention insights from Malaysia. Sustain. 11(21), 1-21. (2019). doi:10.3390/su11216016. [Google Scholar]
- Long F, Ooi CS, Gui T, Ngah AH. Examining young Chinese consumers’ engagement in restaurant food waste mitigation from the perspective of cultural values and information publicity. Appetite. 175. (2022). doi:10.1016/j.appet.2022.106021. [PubMed] [Google Scholar]
- Wang L en, Liu G, Liu X, Liu Y, Gao J, Zhou B, Gao S, Cheng S. The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities. Waste Manag. 66, 3–12. (2017). doi:10.1016/j.wasman.2017.04.007. [CrossRef] [PubMed] [Google Scholar]
- Billore S, Kobayashi T, Wang O. Consumer attitudes towards leftover food takeout interventions: a case study of the doggy bag in Japan. Br Food J. 123(9), 3228–3244. (2021). doi:10.1108/BFJ-03-2021-0231. [CrossRef] [Google Scholar]
- Manala-O SD, Aure PAH. Food waste behavior of young fast-food consumers in the Philippines. Asia-Pacific Soc Sci Rev. 19(3), 72–87. (2019). [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.