Results 31 to 40 of about 744,098 (299)
Habitat, 2023 Food waste can be defined as waste at the final stage of the food supply chain related to retailers and consumer behavior (distribution and market, consumption).
Anggita Khoerutul Ibtiyah +2 more
doaj +1 more source
The influence of the names of the dishes in the menu on the choice in Serbian restaurants
BizInfo, 2022 The names of dishes with a certain value, such as national, authentic, sentimental and others, are more attractive to guests and belong to the best-selling products of restaurant facilities.
Dragan Vukolić +2 more
doaj +1 more source
Increasing younger customers in restaurants through marketing [PDF]
, 2018 This research is conducted in ‘The Original Thai Restaurant’, to increase younger customers for the restaurant. A study into this topic is very significant, as the younger generation account for the majority of purchasing power compared with others.
Alexander, Peter, Karki, Rubina
core
Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli +5 more
wiley +1 more source
BIOS, 2020 The quick response (QR) code provides a fast, easy, convenient, accurate and automatic method of transporting data. By freeing applications and popularizing wireless communications and cellular technology, two-dimensional barcode technology has been used
Suharianto +3 more
doaj +1 more source
Disrespecting the Minimum Wage: How States Limit the Opportunity for Restaurant Workers to Support Themselves [PDF]
, 2017 This paper examines the inequality in the restaurant industry in America. It focuses specifically on the tipped minimum wages in different states compared to the real minimum wage and looks into the gender and racial inequality present in restaurants ...
Pereira, Samantha
core +1 more source
Measuring Nutrition Security Using the Consumer Food Data System Datasets
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Nutrition security is an emerging concept lacking a consensus definition, conceptualization, or standardized measure. This perspectives manuscript synthesizes findings from two previously published analyses to assess the feasibility of using available measures of key dimensions of nutrition security from two Consumer Food Data System (CFDS ...
Vibha Bhargava +2 more
wiley +1 more source
AGING MEDICINE, EarlyView.This study shows that UI prevalence rose steadily in both the USA and UK during the 2010s, driven by aging, comorbidities, and educational changes, with women accounting for 65% of the projected increase in UI cases by 2030. These findings underscore the need for gender‐responsive UI prevention and care strategies, including targeted interventions for ...
Xiyin Chen +5 more
wiley +1 more source
FORMATION OF MEATBALL MASS AS A MULTICOMPONENT FOOD SYSTEM
Harčova Nauka ì TehnologìâThe article discusses a scientifically based approach to the formation of cutlet mass as a multicomponent food system with increased nutritional density.
L. Telezhenko, A. Salavelis, A. Dubyna
doaj +1 more source
Swedish farmers' approval of nudges
Agribusiness, EarlyView.Abstract Interest in the use of behavioral policy approaches, such as nudges, has strongly increased over the past years, including in the domains of food, agricultural and environmental policies. While the approval of nudges among the general public has been studied extensively, we know little about the attitude of farmers toward nudging. Farmers may (
Liesbeth Colen +2 more
wiley +1 more source