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Drivers of plate waste

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  • Dolnicar, Sara
  • Juvan, Emil

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  • Dolnicar, Sara & Juvan, Emil, 2019. "Drivers of plate waste," Annals of Tourism Research, Elsevier, vol. 78(C), pages 1-1.
    • Handle: RePEc:eee:anture:v:78:y:2019:i:c:19
    DOI: 10.1016/j.annals.2019.05.008
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    References listed on IDEAS

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    1. Kallbekken, Steffen & Sælen, Håkon, 2013. "‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure," Economics Letters, Elsevier, vol. 119(3), pages 325-327.
    2. Engstrom, Rebecka & Carlsson-Kanyama, Annika, 2004. "Food losses in food service institutions Examples from Sweden," Food Policy, Elsevier, vol. 29(3), pages 203-213, June.
    3. John R. Rossiter, 2011. "Measurement for the Social Sciences," Springer Books, Springer, number 978-1-4419-7158-6, September.
    4. Chang, Richard C.Y. & Kivela, Jakša & Mak, Athena H.N., 2011. "Attributes that influence the evaluation of travel dining experience: When East meets West," Tourism Management, Elsevier, vol. 32(2), pages 307-316.
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    Cited by:

    1. Marzena Tomaszewska & Beata Bilska & Danuta Kołożyn-Krajewska, 2022. "Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste," Sustainability, MDPI, vol. 14(13), pages 1-17, July.
    2. Beata Bilska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2022. "The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners," Sustainability, MDPI, vol. 14(15), pages 1-17, July.
    3. Dolnicar, Sara, 2020. "Designing for more environmentally friendly tourism," Annals of Tourism Research, Elsevier, vol. 84(C).

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