This study used a mixed-methods design combining qualitative and quantitative research to understand the factors affecting customer satisfaction with institutional foodservice during COVID-19. First, in-depth interviews and open coding were conducted...
27 May 2022
Identifying institutional capacity to reduce and reallocate food waste is important to reduce both greenhouse gas emissions and food insecurity. The goal of this study was to examine food waste concern, reduction and repurposing strategies, and perce...
Community catering or to use another common term especially in the American literature institutional foodservice plays a central role in changing our food system towards sustainability. Community catering establishments can bring about changes in thi...
Climate change and sustainable development have become critical global issues. The foodservice industry and its supply chain are among the sectors with high carbon emissions. As such, many foodservice businesses are actively implementing carbon reduc...
Moving towards healthy sustainable diets which replace a proportion of animal with plant-based protein requires effective population-based strategies. A variety of strategies in food service settings can support this. This systematic review aimed to...
This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an au...
Population ageing and climate change are issues of global concern. Subsequently, the need for healthy and sustainable food systems to meet the increasing demands for health and aged care is evident. This review aimed to systematically identify studie...
For direct investment towards activities that significantly contribute to the achievement of the European Green Deal objectives, the European Union has adopted “Taxonomy Regulation”, which also applies disclosure requirements to financial...