Diana Gavilan,Adela Balderas-Cejudo,Susana Fernández-Lores et al.
Diana Gavilan et al.
The COVID-19 pandemic has forced some restaurants to shift their business models to innovative approaches in Online Food Delivery (OFD) services. This paper seeks to study the impact of innovations on OFD -new product/services- that aim to ...
Capturing diversity and cultural drivers of food choice in eastern India [0.03%]
印度东部食物选择的文化驱动因素及其多样性研究
Arindam Samaddar,Rosa Paula Cuevas,Marie Claire Custodio et al.
Arindam Samaddar et al.
The EAT-Lancet Commission urgently called for "planetary health diets". The success of encouraging dietary shifts, however, crucially hinges on people, and more specifically on consumers' culture, context, socioeconomic status, food environ...
Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods [0.03%]
关于绿色、智能和有机(GSO)食品的趋势、挑战和益处的见解
Tolulope J Ashaolu,Joseph O Ashaolu
Tolulope J Ashaolu
Rapid rate of industrialization has turned our planet around in favor of fast foods, food fraud, food terrorism, food waste, food adulteration, food poisoning, food contamination and food injustice, paving the path for green, smart and orga...
Meal identity as practice - Towards an understanding of business travellers' meal practices [0.03%]
餐食身份作为一种实践-理解商务旅行者的餐饮习惯向着理解的方向发展
Joachim Sundqvist,Ute Walter,Agneta Hörnell
Joachim Sundqvist
Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the des...
George Pavlidis,Stella Markantonatou
George Pavlidis
It may be the case that the world is gradually becoming global (and somehow unified), but tourists are more and more looking for experiences based on 'divergence', on destination identity and culture. One such strong 'diversity' feature is ...
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain [0.03%]
疫情期间的消费者行为：西班牙人的食品选择和烹饪态度
E Romeo-Arroyo,M Mora,L Vázquez-Araújo
E Romeo-Arroyo
The present study provides an overview of the food related behavior of the Spanish population during the confinement period due to the Covid-19 sanitary emergency. A national survey was responded by 600 volunteers, who answered questions re...
Developing a framework of gastronomic systems research to unravel drivers of food choice [0.03%]
开发美食系统研究框架以解开食物选择驱动因素的谜团
Rosa Paula Cuevas,Annalyn de Guia,Matty Demont
Rosa Paula Cuevas
Nutritional and dietary interventions and the introduction of novel food products and ingredients require a thorough understanding of the drivers of food choice, which are embedded in local context and culture. We developed a framework of "...