Do values and skills of chefs and resource management strategies of restaurants influence food waste and greenhouse gas emissions associated with menu

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Other research areas of interest include Hospitality and Restaurants transition to sustainable menus and business practices, food insecurity, food banks, food surplus i.e. What positive and unexpected impact have food waste apps and solutions on the food system, people, communities, and businesses? How can food waste be redefined and repurposed? How can the food industry become more circular and what systems and processes are required to make this possible? How can we assess food poverty in a broader sense the USDA and Gallup standard measurements have their advantages and disadvantages how can we make these tools work better for organisations trying to solve food insecurity?