Culinary waste management for a healthier planet: a qualitative study-Reference-Cited by-同舟云学术

Culinary waste management for a healthier planet: a qualitative study

Published:2024-08-08 Issue:1 Volume:10 Page:
ISSN:2331-1886
Container-title:Cogent Social Sciences
language:en
Short-container-title:Cogent Social Sciences

Author:

Yap Chin Choo¹²,Wu Shin Ling¹²,Soon Pau Voon²³,Berezina Elizaveta¹²,Aroua Mohamed Kheireddine²⁴⁵,Gew Lai Ti²⁶^ORCID

Affiliation:

1. Department of Psychology, School of Medical and Life Sciences, Sunway University, Petaling Jaya, Malaysia

2. Sunway Materials Smart Science and Engineering (SMS2E) Research Cluster, Sunway University, Petaling Jaya, Malaysia

3. Department of Culinary and Food Studies, School of Hospitality & Service Management, Sunway University, Petaling Jaya, Malaysia

4. Centre for Carbon Dioxide Capture and Utilization (CCDCU), School of Engineering and Technology, Sunway University, Petaling Jaya, Malaysia

5. School of Engineering, Lancaster University, Lancaster, United Kingdom

6. Department of Biological Sciences, School of Medical and Life Sciences, Sunway University, Petaling Jaya, Malaysia

Funder

Sunway Material Smart Science and Material Research Cluster

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311886.2024.2388178

Reference36 articles.

1. Do green HR practices enhance green motivation and proactive environmental management maturity in hotel industry?

2. How to manage and minimize food waste in the hotel industry: an exploratory research

3. Inside the small-scale composting of kitchen and garden wastes: Thermal performance and stratification effect in vertical compost bins

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

5. Buzby J. (2022 January 24). Food Waste and its Links to Greenhouse Gases and Climate Change. https://www.usda.gov/media/blog/2022/01/24/food-waste-and-its-links-greenhouse-gases-and-climate-change#:∼:text=EPA%20estimated%20that%20each%20year