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47 articles
Article 8 Jun 2023
Ramina Javid, Eazaz Sadeghvaziri and Mansoureh Jeihani
3712 Views828 Downloads4 Citations
Article 18 May 2023
Larry Dwyer
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 83–99
Volume 2 (2023), Issue 2, pp. 83–99
6902 Views4171 Downloads11 Citations
Review 8 May 2023
Annette Toivonen
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 75–82
Volume 2 (2023), Issue 2, pp. 75–82
4736 Views3563 Downloads5 Citations
Article 2 May 2023
Floros Flouros
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 62–74
Volume 2 (2023), Issue 2, pp. 62–74
2858 Views1078 Downloads
Article 13 Apr 2023
Thomas Krabokoukis
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 50–61
Volume 2 (2023), Issue 2, pp. 50–61
4168 Views909 Downloads5 Citations
Article 7 Mar 2023
Olaniran Anthony Thompson, Agbotiname Lucky Imoize and Taiwo Timothy Amos
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 35–49
Volume 2 (2023), Issue 1, pp. 35–49
2916 Views952 Downloads2 Citations
Commentary 24 Feb 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
4081 Views1238 Downloads2 Citations
Short Note 10 Feb 2023
Simone Pettigrew and Leon Booth
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 1–9
Volume 2 (2023), Issue 1, pp. 1–9
2766 Views979 Downloads1 Citations
Article 5 Feb 2023
Murad Shoman, Hocine Imine, Kenth Johansson and Viveca Wallqvist
Highlights of Vehicles
Volume 1 (2023), Issue 1, pp. 1–16
Volume 1 (2023), Issue 1, pp. 1–16
3532 Views1039 Downloads3 Citations
Editorial 22 Dec 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
2680 Views628 Downloads
Volume 1 (2023), Issue 1, pp. 17–28