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Materias / palabras clave: Food service; Servicio de alimentación; Alimento

Materias / palabras clave: Food service; Servicio de alimentación; Alimento

Materias / palabras clave: Raw materials; Materias primas; Food service; Preparación de alimentos; Food industry and trade; Industria alimentaria

Materias / palabras clave: Hospitals; Food services; Food service; Sanitation; Hospital; Alimento

Materias / palabras clave: Food handling; Food service; Cooking; Alimentos; Manipulación; Servicio de alimentos; Cocina

Materias / palabras clave: Nutrición; Servicios de salud; Salud pública; Higiene; Comedores escolares y universitarios; Comidas escolares; Microbiología; School health services; Food; Microbiology; School children

Materias / palabras clave: Technology: Home economics: Nutrition. Foods and food supply; Technology: Home economics: Hospitality industry. Hotels, clubs, restaurants, etc. Food service

Information on the provision of ecosystem services has the potential to contribute to an integrative food labeling framework. This study examines that potential by explicitly communicating ecosystem services provided by ...

In recent decades, escalating climate change, continuous population growth, rapid urbanization, and extensive agricultural development have placed increasing pressure on global ecosystems. Particularly in China, intensiv...

ObjectiveTo analyze the epidemiological characteristics of the occurrence of Salmonella food poisoning in China and to provide a basis for the development of preventive and control measures.MethodsFood poisoning events c...

Food waste is a critical global problem linked to food insecurity, environmental degradation, and economic losses. Food waste occurs across the supply chain, with a considerable portion generated at the consumer level, i...

ObjectiveTo analyze the epidemic characteristics of foodborne diseases caused by Vibrio parahaemolyticus in Jiangsu Province from 2018 to 2022 and the impact of COVID-19 pandemic on these characteristics.MethodsCollect d...

In 2019, the National Inquiry into Missing and Murdered Indigenous Women and Girls (MMIWG) released a report containing 231 Calls to Justice to address the disproportionate level of violence faced by Indigenous women, gi...

Abstract Background No mandatory policies currently exist to address food environments in Belgium. Monitoring commitments and practices by food industry actors is essential for increasing accountability. The aim of this ...

Abstract Rural households in Ethiopia’s conflict-affected regions face chronic food insecurity aggravated by climate variability, environmental degradation, and armed conflict. Despite existing policy frameworks, empir...

An Automatic Guided Vehicle (AGV) is an automated vehicle used to support the delivery of food and beverages in restaurant service systems, where manual methods still carry risks of delays and spillage. This study design...

The Qinghai–Tibetan Plateau (QTP) is a critical ecological security barrier for China, playing an indispensable role in ecosystem services (ESs). However, comprehensive assessments of the ecological barrier functions o...

Abstract Background School food standards in England aim to support healthy diets for all pupils, including those with special educational needs and disabilities (SEND). While dietary advice is consistent across groups, ...

ObjectiveTo conduct an epidemiological investigation on a foodborne disease outbreak caused by consuming beef contaminated with Xylazine during a collective dinner， analyze the causes of contamination， provide refere...

The aim of this research is to propose a performance evaluation system to rank the efficiency of fruit and vegetables (FV) distribution routes based on selected criteria related to logistic, distribution practices and ph...

Food waste (FW) in collective catering settings remains a critical barrier to sustainable food systems, due to its magnitude and multidimensional negative impacts. Food waste reduction and prevention measures are often d...

Ensuring food safety while advancing sustainability is increasingly recognised as a dual imperative for modern food systems. However, the interconnection between food safety and sustainability at the retail and food serv...

IntroductionThis study explores the systems-level dynamics of menu transformation in the hospitality and food service (HaFS) sector through participatory action learning (PAL) workshops with professional chefs. Framing t...

Background: Climate change has a negative impact on smallholder farming, affecting both agricultural production and livelihoods. Agricultural extension services offer an essential role in enabling smallholder farmers to...