"New Sustainable Market Opportunities for Surplus Food: A Food System-Sensitive Methodology (FSSM)"
written by Thomas H. O’Donnell, Jonathan Deutsch, Cathy Yungmann, Alexandra Zeitz, Solomon H. Katz,
published by Food and Nutrition Sciences, Vol.6 No.10, 2015
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Framing Cuisine with Food Loss and Waste as a Combined Nutrition Public Health Priority and Climate Change Mitigation Action
2019
[2] Semi-Commercial Field Evaluation of Yeast Formulations for Control of Mango Postharvest Decay Caused by Botryosphaeriacean Fungi in Organic Production
2019
[3] A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study
Sustainability, 2018
[4] Follow That Pig: Visually Charting Enhanced Learning in a Culinary School Butchery Class
2018
[5] Environmental sustainability assessment of the primary school catering sector
2018
[6] Grassroots Innovations and the Transition Towards Sustainability: Tackling the Food Waste Challenge
Food Waste Reduction and Valorisation, 2017
[7] COMPREHENSIVE LEGISLATION HELPS ADDRESS FOOD WASTE BY BANNING THE LANDFILLING OF FOOD
2017
[8] From food waste to value‐added surplus products (VASP): Consumer acceptance of a novel food product category
Journal of Consumer Behaviour, 2017
[9] Developing a food system-sensitive methodology to transform food “waste,” create new food businesses, and address hunger in urban communities
Feeding Cities, 2017
[10] DREXEL FOOD LAB:CONVERTING SURPLUS FOOD TO VALUE-ADDED FOOD PRODUCTS
2017
[11] Overcoming Food Security Challenges within an Energy/Water/Food Nexus (EWFN) Approach
Sustainability, 2016
[12] Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France
Journal of Cleaner Production, 2016
[13] Fibra dietaria en subproductos de mango, maracuyá, guayaba y palmito
Revista Politécnica, 2015