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Keyword: food service
Total — 7 articles
Review 18 April 2024
Md Tasbirul Islam, Usha Iyer-Raniga and Amjad Ali
127 Views28 Downloads
Article 27 March 2024
Hannes Antonschmidt
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 116–128
Volume 3 (2024), Issue 2, pp. 116–128
208 Views43 Downloads
Editorial 21 December 2023
Highlights of Sustainability Editorial Office
Highlights of Sustainability
Volume 2 (2023), Issue 4, pp. 303–304
Volume 2 (2023), Issue 4, pp. 303–304
548 Views155 Downloads
Article 20 December 2023
Mouna Samaali, El-Hassane Aglzim, Xavier Dessertenne and Patrick Dubreuille
This article is part of the Special Issue Feature Papers to the Inaugural Volume of Highlights of Vehicles.
Highlights of Vehicles
Volume 1 (2023), Issue 2, pp. 68–85
Volume 1 (2023), Issue 2, pp. 68–85
394 Views256 Downloads
Commentary 24 February 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
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Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
1226 Views435 Downloads
Editorial 22 December 2022
Highlights of Sustainability Editorial Office
Highlights of Sustainability
Volume 1 (2022), Issue 4, pp. 253–254
Volume 1 (2022), Issue 4, pp. 253–254
1276 Views378 Downloads
Article 26 August 2022
Stephen K. Wegren
Although Russia’s grain growing regions have experienced episodic droughts, the financial impact of climate change has to date been modest when measured in terms of value of production lost. As industrial agriculture continues to emit greenhouse
Although Russia’s grain growing regions have experienced episodic droughts, the financial impact of climate change has to date been modest when measured in terms of value of production lost. As industrial agriculture continues to emit greenhouse gases, the impact of climate change will intensify, making Russia’s southern regions drier and hotter, and potentially forcing a structural shift in production northward, an event that will lead to lower yields and grain output. The sustainable sector in Russia’s agricultural system is not able to compensate for lower grain output in the south, nor is it able to feed the nation or ensure food security across the full spectrum of commodities that consumers expect. The prospect of Russia as a declining grain power impacts the dozens of nations that import Russian grain, most notably authoritarian regimes in the Middle East.
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Highlights of Sustainability
Volume 1 (2022), Issue 3, pp. 188–201
Volume 1 (2022), Issue 3, pp. 188–201
1615 Views801 Downloads2 Citations
Volume 3 (2024), Issue 2, pp. 129–162