Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"food waste reduction"”.
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Food waste reduction strategies for sustainable food security in Vhembe District, Limpopo Province, South Africa
Food waste (FW) concern has recently received global considerable attention. Within the broad spectrum of waste types, food loss and waste are produced worldwide in large quantities. Religiosity is an important driver of moral intuitions and as such marketers would do well to consider the diverse …
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Perishable Food Waste Reduction Through Technological Implementation at the Retail Level of the Food Supply Chain
<p>Food waste has become a disaster of global proportion that the world can no longer turn a blind eye to. This paper aims to reduce food waste at the retail level of the food supply chain by recommending and quantifying the effects of current technology that can be implemented in traditional …
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Challenges facing agriculture : evaluation of the impact of AgTech, recommendations, and opportunity identification in food waste reduction
Global food production faces severe challenges that will test the world's ability to mobilize technology, industry participants, and governments to develop a sustainable response. Feeding a growing population and accommodating for rapidly evolving diets calls for a significant expansion in …
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Food Waste Reduction through Food Sharing Initiatives: The lived Experiences of Restaurants and Food Bank Employees in Riyadh
… of the same world, about 1.3 billion tons of food is wasted every year. We do not know enough about what contributes to food waste. However, there seems to be an emergent pattern of behaviour around sharing food. This hermeneutic phenomenological research will explore how food sharing might …
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Chefs' Perceptions of Zero Waste Cooking in Restaurants
… and potentially future efforts to decrease food waste. Through qualitative inquiry, this research aims to identify food waste reduction practices in Northwest Arkansas restaurants; chef’s perceptions of these practices and zero waste cooking; the impact these practices have on successfully …
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Impact of plate shape and size on individual food waste in a university dining hall setting
With an estimated 50% increase in global food demand by the year 2050 (Campanhola & Pandey, 2019), countries are trying to find ways to increase production and decrease waste to help meet these needs. Young adults (18-24 years of age) have been identified as a high-wasting segment of the population …
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Optimizing Forced-Air Evaporative Cooling Chambers for Vegetable Preservation
… of produce harvested has been shown to reduce food waste substantially making it a promising area for food waste reduction. This technology will be used by farmers who live in hot arid regions of the world with limited electricity access and would benefit from a cooling chamber that can run off …
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Exploring Food Waste at a Residential Youth Summer Camp: A Mixed-Methods Approach
Up to 40% of all edible food is wasted in the United States (U.S.) and a large proportion represents consumer waste. Research on food waste is in its infancy, particularly as it relates to youth. Summer camps offer a unique setting for food-based education, with the opportunity to reach large …
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The Role of Food Retailers for Integration of Nutrition Security and Planetary Health Promotion in the United States
… States (U.S.), nutrition security is defined as food security and diet quality across social and economic segments of the population. Achieving nutrition security for all requires a healthy planet that can withstand the shocks and stressors of ahistoric weather patterns. Healthy food retail …
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Value-Added Opportunities for Tomato and Peach Seeds
<p>The food industry is increasingly concerned with operational sustainability and food waste reduction. In the United States, the tomato industry was worth $1 billion in 2020, and tomatoes are currently ranked second as the most consumed vegetable after potatoes. Tomato processors have striven to …
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(Re)Designing food waste systems using the design frameworks of chefs: An exploration of the potential application in the New Zealand context: The case of 'Good Neighbour'
Approximately thirty per cent of all food produced around the globe is wasted at some point in the food chain while there is still hunger in the population. Tackling food waste is a global necessity for our populations, economies and our environment. This thesis explores the redesigning of food …