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

其他感兴趣的研究领域包括酒店和餐馆向可持续菜单和商业实践的过渡，粮食不安全，食物银行，食物剩余，即食物浪费应用程序和解决方案对食物系统，人，社区和企业有什么积极和意想不到的影响？如何重新定义和利用食物浪费？食品工业如何才能变得更加循环，需要什么样的系统和流程来实现这一目标？我们如何在更广泛的意义上评估粮食贫困美国农业部和盖洛普的标准测量有其优点和缺点我们如何使这些工具更好地为那些试图解决粮食不安全问题的组织工作？

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?