A phenomenological exploration into sustainability in the foodservice industry in the MEA region

Effect of intervention on employees’ intentions to use environmentally sustainable work practices: A field experiment

(2019) Sajid Haider et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice

(2018) Linda Bacon et al.   APPETITE

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

(2018) Leo Sakaguchi et al.   JOURNAL OF CLEANER PRODUCTION

Normative prompts reduce consumer food waste in restaurants

(2018) Sabrina Stöckli et al.   WASTE MANAGEMENT

Estimate of restaurant food waste and its biogas production potential in China

(2018) Yang Yang et al.   JOURNAL OF CLEANER PRODUCTION

Food waste in the Swiss food service industry – Magnitude and potential for reduction

(2015) Alexandra Betz et al.   WASTE MANAGEMENT

The Influence of Green Restaurant Decision Formation Using the VAB Model: The Effect of Environmental Concerns upon Intent to Visit

(2014) Yi-Man Teng et al.   Sustainability

Evaluating sustainability in the UK fast food supply chain

(2014) Alireza Shokri et al.   Journal of Manufacturing Technology Management