Sylvain Charlebois

TL;DR: The food traceability regulations of 21 Organization for Economic Co-Operation and Development (OECD) countries were examined with attention to whether these regulations are comprehensive for all food commodities and processed foods as mentioned in this paper.

TL;DR: A self-administered survey was conducted in the city of Innsbruck, Austria, to evaluate the relationship between mistrust and the willingness to use technology and verify food label information in food stores.

TL;DR: This paper found that 55% of respondents were more concerned about food safety since the COVID-19 pandemic and 50% of consumers had become more price conscious when buying groceries, while a stronger shift was seen in attitudes towards policy, where a clear decline in support for tighter regulations or bans on single-use plastics and an increase in consumers' willingness to pay for biodegradable alternatives.

TL;DR: In this paper, the authors identify the key determinants of back-of-house-based food waste in food service outlets and provide a clear understanding of food service procurement, kitchen practices, cost management, risk mitigation, menu design and technical literacy needs in hospitality.

TL;DR: Wang et al. as mentioned in this paper associated consumers' food choice motives and socio-demographic characteristics with their attitudes and consumptions towards food shopping with four e-commerce modes: business-to-consumer (B2C), online-tooffline delivery (O2O Delivery), online tooffline in-store, and new retail.