... about the plate waste problem. Design/methodology/approach Observation and semi-structured interviews were used to determine the volume of plate waste and level of awareness of academicians, students and administrative staff and suggest sustainable solutions for food waste in university refectories...

... lessons. Design/methodology/approach A total of 90 students between 17 and 19 years of age, 12 teachers, and 12 training classrooms intended for practical lessons, which were divided into six observation sessions in the field of catering and six observation sessions in the field of food processing...

...EunSol Her; Soobin Seo; Jihee Choi; Victor Pool; Sanja Ilic Purpose The purpose of this paper is to examine food safety behaviors of consumers and employees at university food courts. Design/methodology/approach Using a smartphone-based observation technique, a total of 149 consumers and 34...

...Denise Worsfold Reports on an evaluation of the food safety behaviour of 108 consumers conducted using direct observation and temperature measurements. Finds that safe cooking practices were used by the majority of consumers, although more than half of the participants cooked well in advance...