Conserving natural resources through food loss reduction: Production and consumption stages of the food supply chain

Author:

Wunderlich Shahla M.,Martinez Natalie M.

Publisher

Elsevier BV

Subject

Nature and Landscape Conservation,Soil Science,Agronomy and Crop Science,Water Science and Technology

Reference35 articles.

1. Buzby, J. C., Wells, H. F., Hyman, J. (2014). The estimated amount, value and calories of postharvest food losses at the retail and consumer levels in the United States. United States Department of Agriculture, Economic Research Bulletin Number 121. Retrieved from: 〈https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf〉.

2. DanChurchAid (2018). Wefood Denmark’s first-ever surplus food supermarket. Retrieved from: 〈https://www.danchurchaid.org/join-us/wefood〉.

3. This apple is too ugly for me! Consumer preferences for suboptimal food products in the supermarket and at home;De Hooge;Food Quality and Preferences,2017

4. Cosmetic specifications in the food waste issue: Supply chain considerations and practices concerning suboptimal food products;de Hooge;Journal of Cleaner Production,2018

5. Environmental Protection Agency (2018). Sustainable management of food basics. Retrieved from: 〈https://www.epa.gov/sustainable-management-food/sustainable-management-food-basics〉.

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