Results 161 to 170 of about 2,218,289 (281)

Compliance With England's Calorie Labeling Regulations 3 Years After Policy Implementation. [PDF]

Public Health Rep
Huse O, Kalbus A.
europepmc   +1 more source

The effects of consumer experience and disconfirmation on the timing of online review: Field evidence from the restaurant business

, 2020
Hengyun Li, Karen L. Xie, Zili Zhang
semanticscholar   +1 more source

Doing More With Less: Cutting Food Loss and Waste in the EU and Its Impact on Food Security

Sustainable Development, EarlyView.
ABSTRACT In September 2025, the European Parliament and Council signed the law of the Revision of the EU waste framework directive, which includes also reductions for food loss and waste (FLW). This comes at a time of concern over the EU's strategic autonomy for its agrifood sector.
George Philippidis, Beyhan de Jong, Robert M'barek, Heleen Bartelings   +3 more
wiley   +1 more source

Deep hierarchical networks for sentiment analysis of restaurant reviews from food apps. [PDF]

Sci Rep
Mehedi MHK, Farid FA, Rhythm ER, Rahman F, Hasib KM, Uddin J, Mansor S.   +6 more
europepmc   +1 more source

Towards Sustainable and Ethical Food Systems: Exploring Consumer Motivations and Strategies for Plant‐Based Eating

Sustainable Development, EarlyView.
ABSTRACT Transforming global food systems is crucial for mitigating environmental degradation, reducing the global disease burden and protecting sentient individuals from harm. Despite overwhelming evidence linking animal‐sourced foods to ecological damage, resource depletion and public health challenges, gaps remain in promoting sustainable ...
Camila Augusto Perussello, Silvia Caprioglio Panizza, Ana Herrero‐Langreo   +2 more
wiley   +1 more source

Measuring access to culturally appropriate food and associations with diabetes among Asian Americans and Native Hawaiians or Pacific Islanders. [PDF]

Public Health Nutr
Xie R, Cao Y, Yang JA, Tribby CP, Voong C, Jankowska MM.   +5 more
europepmc   +1 more source

RESTAURANT BUSINESS IN A NEW PARADIGM

Экономика устойчивого развития, 2021
T.A. Dzhum, T.N. Poddubnaya, E.L. Zadneprovskaya   +2 more
openaire   +1 more source

Towards the Development of More Sustainable Services: Investigating Functional and Experiential Drivers of Consumer Behavior in Online Food Delivery Market

Sustainable Development, EarlyView.
ABSTRACT For service organizations like Online Food Delivery (OFD) services, sustainable development is increasingly becoming a necessity to meet customer expectations while addressing environmental and social sustainability issues. Therefore, these businesses must continuously adapt and innovate, and to do so, it is essential to understand consumer ...
Li Huang, Ornella Papaluca, Mario Tani, Azaz Ali Ather Bukhari   +3 more
wiley   +1 more source

Leveraging the potential of social media: Unveiling the influence of customer-generated photos on customer behavior. [PDF]

PLoS One
Safeer AA, Abrar M, Zhou Y.
europepmc   +1 more source

Introducing Service Engineering to Restaurant Business

Journal of the Japan Society for Precision Engineering, 2012
Takeshi SHIMMURA, Takeshi TAKENAKA, Ryoko UEOKA, Takeshi KURATA, Syuichi OHURA   +4 more
openaire   +2 more sources