Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change

By Leo Sakaguchi, N. Pak, M. Potts. 2018

218 citations recorded by the source corpus.

Subfields: Food Science, Industrial and Manufacturing Engineering, Marketing

View Paper: https://www.semanticscholar.org/paper/3b7fb16dd557db0abc484e329febe41b7c0bac8d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Industrial and Manufacturing Engineering

1. Jan Anton van Zanten
2. R. van Tulder

In Marketing

1. Jan Anton van Zanten
2. R. van Tulder
3. Ans Kolk

Citations in the corpus

• Towards nexus-based governance: defining interactions between economic activities and Sustainable Development Goals (SDGs) (2020, background): “…and restaurants are associated with high water consumption [6.3] (Deyà Tortella and Tirado 2011), GHG emissions [13.2] (Chan 2005; L.-F. Chen 2019), food waste [12.3] (Sandaruwani and Gnanapala 2016; Sakaguchi et al. 2018; Yang et al. 2019), and municipal waste [11.6 and 12.5] (Singh et al. 2014).”