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View article: Food Sharing Platforms as a Technology to Reduce Food Waste at Food Service Level: Recommendations for Businesses and Society
Food Sharing Platforms as a Technology to Reduce Food Waste at Food Service Level: Recommendations for Businesses and Society Open
Despite the growing awareness of food waste (FW) issues, there is still a lack of comprehensive studies that examine the perspectives of food service professionals and their FW management, particularly regarding food sharing practices. Thi…
View article: Mapping waste generation and supporting the green transition: A waste input-output model for Italy's circular economy
Mapping waste generation and supporting the green transition: A waste input-output model for Italy's circular economy Open
Achieving circularity in economic processes is a key challenge for modern economies, requiring a clear understanding of how economic activities generate waste. Improving resource efficiency, preventing waste generation, and reusing materia…
View article: Adopting the fuzzy approach to analyze food poverty in Italy: A study on vulnerable households using household budget survey data
Adopting the fuzzy approach to analyze food poverty in Italy: A study on vulnerable households using household budget survey data Open
Besides international efforts to address poverty and hunger, there are still many disparities among households, therefore innovative approaches and techniques are required to address the multiple facets of poverty, especially food poverty.…
View article: Unlocking the potential of surplus food: A blockchain approach to enhance equitable distribution and address food insecurity in Italy
Unlocking the potential of surplus food: A blockchain approach to enhance equitable distribution and address food insecurity in Italy Open
Food insecurity and food surplus are two pressing issues that have been exacerbated by the COVID-19 pandemic. This paper presents a novel approach to addressing these problems using blockchain technology. More specifically, data from the I…
View article: Editorial: Nutrition and sustainable development goal 12: responsible consumption
Editorial: Nutrition and sustainable development goal 12: responsible consumption Open
EDITORIAL article Front. Nutr., 22 March 2024Sec. Nutrition and Food Science Technology Volume 11 - 2024 | https://doi.org/10.3389/fnut.2024.1394417
View article: The economy of Tuscany in the post Covid-19 era: struggling with energy crisis and inflation. What to do to resume the journey?<sup>1</sup>
The economy of Tuscany in the post Covid-19 era: struggling with energy crisis and inflation. What to do to resume the journey?<sup>1</sup> Open
The Covid-19 pandemic has wrought significant challenges on both national and regional economic systems, resulting in an exacerbation of poverty and a deceleration of economic growth. These repercussions have led to increased social tensio…
View article: Introducing digital tools for sustainable food supply management: Tackling food loss and waste in industrial canteens
Introducing digital tools for sustainable food supply management: Tackling food loss and waste in industrial canteens Open
Reducing food waste is essential if we want to create a more sustainable food system, which is why halving per capita food waste by 2030 has been included in the UN Sustainable Development Goals. The main aim of this paper is to demonstrat…
View article: Saving Food from Waste or Advance Selling? An Empirical Analysis of Too Good To Go Offering in Rome
Saving Food from Waste or Advance Selling? An Empirical Analysis of Too Good To Go Offering in Rome Open
Food waste is one of the greatest challenge to sustainability in developed and developing countries. In the former, food waste is concentrated in the final part of the chain. Too Good To Go is a digital platform aimed to prevent food waste…
View article: Overnutrition is a significant component of food waste and has a large environmental impact
Overnutrition is a significant component of food waste and has a large environmental impact Open
Food waste and obesity and overweight conditions are both linked to the unsustainability of current food systems. This article argues that overnutrition should be considered a form of food waste and it provides a first estimation of the qu…
View article: Economies of Scope between Research and Teaching in European Universities
Economies of Scope between Research and Teaching in European Universities Open
The estimation of economies of scope between research and teaching has been the object of a large literature in economics of education and efficiency analysis, with parametric and non-parametric specifications. The paper contributes to the…
View article: Enablers and barriers to circular supply chain management: a decision-support tool in soft wheat bread production
Enablers and barriers to circular supply chain management: a decision-support tool in soft wheat bread production Open
Purpose There is a limited understanding of effective strategies for tackling food loss and waste (FLW) following a circular supply chain management approach. The aim of this study is to analyze the role of the FLW Reporting and Accounting…
View article: Guest attendance data from 34 Swedish pre-schools and primary schools
Guest attendance data from 34 Swedish pre-schools and primary schools Open
This data article describes 34 datasets, compiled into one table, describing guest attendance at lunch meal servings in Swedish public schools and preschools. Fifteen of the schools and all 16 of the preschools covered belong to one munici…
View article: A multilevel carbon and water footprint dataset of food commodities
A multilevel carbon and water footprint dataset of food commodities Open
Informing and engaging citizens to adopt sustainable diets is a key strategy for reducing global environmental impacts of the agricultural and food sectors. In this respect, the first requisite to support citizens and actors of the food se…
View article: Consumer expenditure, elasticity and value of food waste: A Quadratic Almost Ideal Demand System for evaluating changes in Mexico during COVID-19
Consumer expenditure, elasticity and value of food waste: A Quadratic Almost Ideal Demand System for evaluating changes in Mexico during COVID-19 Open
Household food waste is driven by consumer habits and behaviors. The necessary measures implemented during the lockdown worldwide to contain the Covid-19 pandemic altered these consumer practices. This paper examines how household's culina…
View article: Food waste reduction and economic savings in times of crisis: The potential of machine learning methods to plan guest attendance in Swedish public catering during the Covid-19 pandemic
Food waste reduction and economic savings in times of crisis: The potential of machine learning methods to plan guest attendance in Swedish public catering during the Covid-19 pandemic Open
Food waste is a significant problem within public catering establishments in any normal situation. During spring 2020 the Covid-19 pandemic placed the public catering system under greater pressure, revealing weaknesses within the system an…
View article: The role of tourism in China’s economic system and growth. A social accounting matrix (SAM)-based analysis
The role of tourism in China’s economic system and growth. A social accounting matrix (SAM)-based analysis Open
After the opening policy in 1978, China’s tourism increasingly took relevance, up to become an important industry in the last two decades. Despite this, no analysis has been conducted at macroeconomic level to check both tourism industry i…
View article: SU-EATABLE LIFE: a comprehensive database of carbon and water footprints of food commodities
SU-EATABLE LIFE: a comprehensive database of carbon and water footprints of food commodities Open
The Su-EATABLE LIFE (SEL) database is a harmonised compilation of carbon (CF) and water (WF) footprint values of food commodities, based on a standardized methodology to extract information and assign optimal footprint values and uncertain…
View article: SU-EATABLE LIFE: a comprehensive database of carbon and water footprints of food commodities
SU-EATABLE LIFE: a comprehensive database of carbon and water footprints of food commodities Open
The Su-EATABLE LIFE (SEL) database is a harmonised compilation of carbon (CF) and water (WF) footprint values of food commodities, based on a standardized methodology to extract information and assign optimal footprint values and uncertain…
View article: The Impact of Unconventional Monetary Policies on the Stocks of Bank Deposits: Evidence at an Aggregate Level in the Euro Area
The Impact of Unconventional Monetary Policies on the Stocks of Bank Deposits: Evidence at an Aggregate Level in the Euro Area Open
Due to the severity and persistence of the global financial crisis started in 2007, central banks all over the world have adopted Unconventional Monetary Policies (UMPs), including negative policy rates, longer-term refinancing operations …
View article: A Regression-Adjustment Approach with Control-Function for Estimating Economic Benefits of Targeted Circular Economy Practices: Evidence from European SMEs
A Regression-Adjustment Approach with Control-Function for Estimating Economic Benefits of Targeted Circular Economy Practices: Evidence from European SMEs Open
The transition towards a circular economy model has been increasingly recognized at different institutional and systemic levels as a suitable framework to promote sustainable economic growth through greater efficiency in the use of resourc…
View article: Consumer Choice and Food Waste: A Demand-Side Perspective to Address the Challenge of Sustainable Consumption Models
Consumer Choice and Food Waste: A Demand-Side Perspective to Address the Challenge of Sustainable Consumption Models Open
Her research interests focus on cultures of consumption, and their interrelationship to consumer identity and consumption choices.Most recently, Dr. McNeill's work has focussed on overconsumption and sustainability
View article: Expiry Dates, Consumer Behavior, and Food Waste: How Would Italian Consumers React If There Were No Longer “Best Before” Labels?
Expiry Dates, Consumer Behavior, and Food Waste: How Would Italian Consumers React If There Were No Longer “Best Before” Labels? Open
Much research has been carried out on food losses and waste in the various stages of the food supply chain, consolidating the “fight” against food waste as one of the most important challenges in industrialized countries. Numerous differen…