We use a combination of randomized field experiments and online surveys to test how the menu design affects food choices waste. In our experiment, participants face one two menus: narrow that only displays small portion food, or broad also contains bigger portions. While all options are equally available in both menus, they differ easy fast different can be made. Our results show that, compared...

Abstract Adapting responsible food marketing practices to different customer types can make a valuable contribution reducing waste. The current study investigated the relation between (waste)-related lifestyle patterns and self-reported waste, choices for suboptimal food, waste awareness using survey with 4214 consumers across five Northern Western European countries. Results show differences i...

Cities are a key system in anthropogenic phosphorus (P) cycling because they concentrate both P demand and waste production. Urban agriculture (UA) has been proposed as a means to improve P management by recycling cities' P-rich waste back into local food production. However, we have a limited understanding of the role UA currently plays in the P cycle of cities or its potential to recycle loca...

BACKGROUND In Europe, almost 87.6 million tonnes of food waste are produced. Despite the high biological value of food waste, traditional management solutions do not consider it as a precious resource. Many studies have reported the use of food waste for the production of high added value molecules. Polyhydroxyalkanoates (PHAs) represent a class of interesting bio-polyesters accumulated by diff...

The U.S. wastes 31 to 40% of its post-harvest food supply, with a substantial portion of this waste occurring at the consumer level. Globally, interventions to address wasted food have proliferated, but efforts are in their infancy in the U.S. To inform these efforts and provide baseline data to track change, we performed a survey of U.S. consumer awareness, attitudes and behaviors related to w...

The quantities of organic waste produced globally by aquacultural and horticulture are extremely large and offer an attractive renewable source of biomolecules and bioactive compounds. The availability of such large and diverse sources of waste materials creates a unique opportunity to develop new recycling and food waste utilisation strategies. The aim of this review is to report the current s...

In this paper we study the simultaneous problems of food waste and hunger in the context of the possible solution of food (waste) rescue and redistribution. To this end, we develop an empirical model that can be used in Monte Carlo simulations to study the dynamics of the underlying problem. Our model’s parameters are derived from a unique data set provided by a large food bank and food rescue ...

The foodservice sector generates excessive amounts of food waste. This wastage remains however understudied, especially in the context specific sub-sectors catering for a large number consumers. holds true ethnic restaurants holding noticeable share global out-of-home consumption market. paper contributed to knowledge with an exploratory study waste and its management Chinese cuisine operating ...