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Urban precision fermentation may support decentralized food production
Research exploring precision fermentation for urban dairy production in Amsterdam, examining technical feasibility and societal requirements for decentralized novel food technologies.
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France and African countries differ in fermented food practices
Cross-cultural study comparing fermented food production methods in France, Morocco, and Senegal reveals distinct approaches shaped by industrial versus traditional practices.
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Labelling of chilled ready-to-eat foods varies across countries
Transnational analysis of food labelling practices for chilled ready-to-eat products in EU and non-EU countries reveals inconsistent storage temperatures and geographic patterns in date labelling.
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Redistributing leftover lasagna had the lowest environmental impacts
Life cycle assessment of Italian lasagna compares environmental impacts of food waste management methods, finding digital redistribution platforms most effective at reducing impacts.
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Reducing Food Waste Through Pre-Decision Interaction Design
Research on pre-decision design for reducing household food waste through competence-supportive interfaces that constrain meal choices based on available ingredients.
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Generation Z food waste varied across five European countries
Study of 330 Generation Z individuals across five European countries reveals significant differences in food waste patterns, ranging from 3.43% in Estonia to 17.18% in Romania, with.
