What is enough on a plate? Professionals’ practices of providing an “adequate portion” in the food service sector-Reference-Cited by-同舟云学术

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What is enough on a plate? Professionals’ practices of providing an “adequate portion” in the food service sector

Published:2021-10-02 Issue:4 Volume:29 Page:355-377
ISSN:0740-9710
Container-title:Food and Foodways
language:en
Short-container-title:Food and Foodways

Author:

Hennchen Benjamin¹

Affiliation:

1. Center for Technology and Society/Zentrum Technik und Gesellschaft (ZTG), Technical University of Berlin, Kaiserin-Augusta-Allee, Germany

Publisher

Informa UK Limited

Subject

Sociology and Political Science,Anthropology,Cultural Studies,Health(social science),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/07409710.2021.1984610

Reference39 articles.

1. Social Practices and Sustainable Consumption: Benefits and Limitations of a New Theoretical Approach

2. Chefs’ Opinions of Restaurant Portion Sizes*

3. Increased Portion Size Leads to Increased Energy Intake in a Restaurant Meal

4. Food social practices: Theory of practice and the new battlefield of food quality

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1. Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency;Journal of Cleaner Production;2024-02

2. Hebelpunkte der Kommunalpolitik und -verwaltung zur nachhaltigen Gestaltung lokaler Ernährungssysteme;Stadtforschung aktuell;2024

3. Kommunale Unternehmen der Ernährungswirtschaft – Konzeptionelle Grundlagen am Beispiel des Geschäftsmodells einer Kommunalen Ernährungsmeisterei;Stadtforschung aktuell;2024

4. Overcoming the efficiency paradigm—The challenges of introducing local organic beef in canteens;Frontiers in Sustainable Food Systems;2023-04-12

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