Characterization of food wastes from the hotel industry as a potential feedstock for energy production by Emily Machuma Muchele, Booker Osodo, Isaiah Omosa, Emmanuel Yeri Kombe

Subjects: “…Food waste…”
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Knowledge, attitudes and practices on household food waste: Bases for formulation of a recycling system by M.R. Limon, C.B.J. Villarino

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Commercial and household food waste separation behaviour and the role of Local authority: A case study by Mamun Jamal, Aleksandra Szefler, Colman Kelly, Nicholas Bond

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Food waste in Indonesia: Assessing readiness for valorization by Taufiq Immawan

Subjects: “…food waste management…”
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Production of Biochar by Pyrolysis of Food Waste Blends for Negative Carbon Dioxide Emission by Zsolt Dobó, Helga Kovács, Gábor Nagy

Subjects: “…food waste…”
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Greenhouse gas emissions from digestate in soil by Maria Dietrich, Monica Fongen, Bente Foereid

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The impact of fruit and vegetable waste on economic loss estimation by B. Parsafar, M. Ahmadi, Gh.R. Jahed Khaniki, N. Shariatifar, A. Rahimi Foroushani

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The Horeca Supply Chain: An analysis of the Food and Loss Waste Management literature characteristics by María Torrejón-Ramos, María-Sonia Medina-Salgado, Marta Ortiz-de-Urbina-Criado

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Innovations in bioethanol production: A comprehensive review of feedstock generations and technology advances by Abeer Kazmi, Tahira Sultana, Amir Ali, Aneela Nijabat, Gaojie Li, Hongwei Hou

Subjects: “…Food waste…”
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Combating Consumer Food Waste – An Exploration of Information Communication Technology Approach by John ADEBISI

Subjects: “…food waste…”
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Bioaugmentation strategies in co-composting anaerobically digested food waste with agricultural by-products: Enhancing fertilizer quality and microbial communities by Xuezhi Wang, Guyu You, Chenchen Liu, Yuan Sun

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Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract by Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone

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Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology by Maduebibisi Ofo Iwe, Emmanuel Uduma, Anna Ngozi Agiriga

Subjects: “…emulsion, foam-mat drying, food waste, ngu, response surface design,…”
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Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste by Lea Ellen Matthiessen, Lea Ellen Matthiessen, Sinne Smed, Jørgen Dejgård Jensen, Dominika Średnicka-Tober, Laura Rossi, Susanne Gjedsted Bügel

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Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars by Elisabeta Elena Popa, Laurentiu Mihai Palade, Violeta Alexandra Ion, Andreea Barbu, Oana Crina Bujor, Vlad Ioan Popa, Paul Alexandru Popescu, Amalia Carmen Mitelut, Mihaela Cristina Draghici, Mihaela Geicu-Cristea, Mona Elena Popa

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La coopération territoriale en vue de la revalorisation des invendus alimentaires by Oriane Vérité, Emmanuel Bioteau, Cécile Gremy-Gros

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Enhancing food waste compost quality with nutrient amendments by John Nkansah, Samson Oduro-Kwarteng, Helen Essandoh, Richard Kuffuor

Subjects: “…food waste recycling…”
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Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer by Katry Dall’Acua, Manuela Poletto Klein, Bárbara Iegli Tech, Alessandra Fontana, Ludmylla Tamara Crepalde, Roger Wagner, Fernanda de Candido de Oliveira, Voltaire Sant’Anna

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Norwegian supply chain collaboration when it is urgent to reduce food waste: the relation between efforts for good outcomes and engaging in RRI process dimensions by Ellen-Marie Forsberg, Ina Charlotte Berntsen, Andreas Brekke, Anne-Grete Haugen, Aina Elstad Stensgård, Nhat Strøm-Andersen, Erik Vold, Julia Szulecka

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Utilization of black soldier flies to reduce grease waste and support zero waste by Deffi Ayu Puspito Sari, Amelia Mumtaz, Diki Irawan, Prismita Nursetyowati, Aurino Djamaris

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