1. C. Beretta, F. Stoessel, U. Baier, and S. Hellweg, "Quantifying food losses and the potential for reduction in Switzerland," Waste management, vol. 33, no. 3, pp. 764-773, 2013. [ DOI:10.1016/j.wasman.2012.11.007] 2. J.-M. Katajajuuri, K. Silvennoinen, H. Hartikainen, L. Heikkilä, and A. Reinikainen, "Food waste in the Finnish food chain," Journal of cleaner production, vol. 73, pp. 322-329, 2014. [ DOI:10.1016/j.jclepro.2013.12.057] 3. B. Lorenz, M. Hartmann, S. Hirsch, O. Kanz, and N. Langen, "Determinants of plate leftovers in one german catering company. Sustainability, 9 (5), 807," ed, 2017. [ DOI:10.3390/su9050807] 4. B. A.-S. Lorenz, M. Hartmann, and N. Langen, "What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens," Appetite, vol. 116, pp. 45-56, 2017. [ DOI:10.1016/j.appet.2017.04.014] 5. K. Silvennoinen, J. Katajajuuri, H. Hartikainen, L. Jalkanen, H. Koivupuro, and A. Reinikainen, "Food Waste Volume and Compositon in the Finnish Supply Chain: Special Focus on Food Service Sector," in Proceedings of the Fourth International Symposium on Energy from Biomass and Waste, Venice, Italy, 2012, pp. 12-15. 6. W. Leal Filho et al., "Toward food waste reduction at universities: WL Filho et al," Environment, development and sustainability, vol. 26, no. 7, pp. 16585-16606, 2024. [ DOI:10.1007/s10668-023-03300-2] 7. B. Derqui, V. Fernandez, and T. Fayos, "Towards more sustainable food systems. Addressing food waste at school canteens," Appetite, vol. 129, pp. 1-11, 2018. [ DOI:10.1016/j.appet.2018.06.022] 8. J. Lazell, "Consumer food waste behaviour in universities: Sharing as a means of prevention," Journal of Consumer Behaviour, vol. 15, no. 5, pp. 430-439, 2016. 9. W. Leal Filho, A. Lange Salvia, B. Davis, M. Will, and S. Moggi, "Higher education and food waste: assessing current trends," International Journal of Sustainable Development & World Ecology, vol. 28, no. 5, pp. 440-450, 2021. [ DOI:10.1080/13504509.2020.1865474] 10. K. J. Whitehair, C. W. Shanklin, and L. A. Brannon, "Written messages improve edible food waste behaviors in a university dining facility," Journal of the Academy of Nutrition and Dietetics, vol. 113, no. 1, pp. 63-69, 2013. 11. Y. Wu, X. Tian, X. Li, H. Yuan, and G. Liu, "Characteristics, influencing factors, and environmental effects of plate waste at university canteens in Beijing, China," Resources, Conservation and Recycling, vol. 149, pp. 151-159, 2019. [ DOI:10.1016/j.resconrec.2019.05.022] 12. Ahmadi H. Flexibility in Contracts. The Judiciarys Law Journal, vol. 88, no. 125, pp. 219-245, 2024. [In Persian]. doi: 10.22106/jlj.2024.2002765.5310 13. FoodServiceEurope, & EFFAT. (2014). Choosing best value in contracting food services: A guide for private and public client organisations. FoodServiceEurope / EFFAT.
|
