Tag: Food Waste Reduction and Sustainability
Redistributing leftover lasagna had the lowest environmental impacts
Life cycle assessment of Italian lasagna compares environmental impacts of food waste management methods, finding digital redistribution platforms most effective at reducing impacts.
Food waste patterns varied across Generation Z in five European countries
Study of 330 Generation Z individuals across five European countries reveals significant differences in food waste patterns, ranging from 3.43% in Estonia to 17.18% in Romania, with.
Industry 4.0 technologies vary by food supply chain stage
Study identifies which Industry 4.0 technologies—AI, blockchain, IoT, and others—work best at each stage of food supply chains for minimizing losses and waste globally.
Chefs’ beliefs shape use of plant-based meat dishes
Sequential study identifies seven barriers preventing restaurant chefs from offering plant-based meat dishes, with chef education highlighted as the most effective strategy for menu adoption.
Compost from municipal waste improved crop productivity and soil fertility
Systematic review of 114 studies on municipal solid waste compost impacts on crop productivity and soil fertility, identifying agronomic benefits but highlighting gaps in long-term research.
Agrifood byproducts are described as valuable resources for sustainability
Review of agrifood by-product valorization pathways for extracting bioactive compounds and advancing sustainable food systems through pharmaceutical, food, packaging, and cosmetic applications.
Student food waste reduction is driven by control and motivation
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Cross-sectional study of 400 Thai university students identifies perceived behavioral control and motivation as primary drivers of canteen food waste reduction.
