Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Francesca Goodman-Smith"'
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Upcycled foods are created from surplus food, edible food waste and by-products. Food and beverage brands are launching upcycled foods and promoting their product to consumers. Little is known about how consumers respond to upcycled foods, nor how th
Externí odkaz:
https://doaj.org/article/65a0781a29fb40e0b4950c82a79f2bbd
Autor:
Margaret Thorsen, Sheila Skeaff, Francesca Goodman-Smith, Brian Thong, Phil Bremer, Miranda Mirosa
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
One of the aims of the United Nations Sustainable Development Goals (SDG) is to end hunger and ensure access by all people to safe, nutritious, and sufficient food all year round. An obvious synergy exists between the second SDG “Zero Hunger” and
Externí odkaz:
https://doaj.org/article/9710d766f1724f3eab22eb56291276eb
Publikováno v:
Proceedings, Vol 8, Iss 1, p 18 (2019)
Background: An estimated one-third of the [...]
Externí odkaz:
https://doaj.org/article/fab79eb18d2247afa723a8a686e788ba
Publikováno v:
Journal of Food Products Marketing. 28:179-192
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76f3c3488561f70969b15e647d0eaebc
https://doi.org/10.1080/10454446.2022.2072695
https://doi.org/10.1080/10454446.2022.2072695
Publikováno v:
Journal of Cleaner Production. 388:135919
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::245d927d519b8db4bc03175bf580c616
https://doi.org/10.1016/j.jclepro.2023.135919
https://doi.org/10.1016/j.jclepro.2023.135919
Autor:
Jonathan Deutsch, Miranda Mirosa, Siddharth Bhatt, Francesca Goodman-Smith, Rajneesh Suri, Hongjun Ye, Robyn Moore
Publikováno v:
Sustainability, Vol 13, Iss 2624, p 2624 (2021)
Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by conv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27f3bcecf2f0459a58affa948436813b
https://www.mdpi.com/2071-1050/13/5/2624
https://www.mdpi.com/2071-1050/13/5/2624
Publikováno v:
Sustainability, Vol 12, Iss 6507, p 6507 (2020)
Sustainability
Volume 12
Issue 16
Sustainability
Volume 12
Issue 16
Approximately 12% of total food waste is generated at the hospitality and food service level. Previous research has focused on kitchen and storeroom operations
however, 34% of food waste in the sector is uneaten food on consumers&rsquo
plat
however, 34% of food waste in the sector is uneaten food on consumers&rsquo
plat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::974b2f3f1171623b994a796999777621
https://doi.org/10.3390/su12166507
https://doi.org/10.3390/su12166507
Publikováno v:
Food Policy. 92:101845
Little is known about the amount of food wasted in the retail sector. This study aimed to quantify retail food waste in New Zealand (NZ) and identify key drivers for food waste reduction, using a mixed-methods, observational study design that consist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1141ec0ba3e093a56ce3cf858f7d9202
https://doi.org/10.1016/j.foodpol.2020.101845
https://doi.org/10.1016/j.foodpol.2020.101845