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Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despit
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Type: BOOK - Published: 2018-03-29 - Publisher: Springer
This book presents what is the state-of-the-art in the field of the food waste phenomenon at consumer level, including a thorough literature review, and it high
Language: en
Pages: 455
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Type: BOOK - Published: 2019-09-03 - Publisher: Springer Nature
This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overvie
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Pages: 427
Pages: 427
Type: BOOK - Published: 2019-06-01 - Publisher: Academic Press
Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global iss
Language: en
Pages: 640
Pages: 640
Type: BOOK - Published: 2018-01-08 - Publisher: Oxford University Press
Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law,
