Cargando…

Consumer perceptions on sustainable practices implemented in foodservice organizations in Korea

BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ju, Seyoung, Chang, Hyeja
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Nutrition Society and the Korean Society of Community Nutrition 2016
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4742303/ https://www.ncbi.nlm.nih.gov/pubmed/26865923 http://dx.doi.org/10.4162/nrp.2016.10.1.108

Ejemplares similares

Food allergy knowledge, perception of food allergy labeling, and level of dietary practice: A comparison between children with and without food allergy experience
por: Choi, Yongmi, et al.
Publicado: (2015)

Comparison of students' foodservice satisfaction between Korea and US
por: Jeong, Eunkyung, et al.
Publicado: (2013)

The Drivers of Environmentally Sustainable Hospital Foodservices
por: Carino, Stefanie, et al.
Publicado: (2021)

Assessment of foodservice quality and identification of improvement strategies using hospital foodservice quality model
por: Kim, Kyungjoo, et al.
Publicado: (2010)

Sustainable waste management solutions for the foodservice industry: A Delphi study
por: Martin-Rios, Carlos, et al.
Publicado: (2022)

A Study of Food Safety Knowledge for Sustainable Foodservice Management of Childcare Centers in South Korea Using Importance–Performance Analysis
por: Choi, Jeong-Sil, et al.
Publicado: (2022)

Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions
por: Lins, Maísa, et al.
Publicado: (2021)

Harnessing the pillars of institutions to drive environmentally sustainable hospital foodservices
por: Carino, Stefanie, et al.
Publicado: (2022)

Development of nutrient-based nutritional standards for foodservice at shelters during disasters in the Republic of Korea
por: Abe, Satoko, et al.
Publicado: (2023)

Dietitians View of Foodservice Sanitary Practices and Demands in Long-Term Care Hospitals
por: Woo, Jeonghyeon, et al.
Publicado: (2021)

Importance of relationship quality and communication on foodservice for the elderly
por: Seo, Sunhee, et al.
Publicado: (2011)

Factors influencing implementation of food and food-related waste audits in hospital foodservices
por: Cook, Nathan, et al.
Publicado: (2022)

Food Waste Management Practices and Barriers to Progress in U.S. University Foodservice
por: Musicus, Aviva A., et al.
Publicado: (2022)

The role of policy in supporting environmentally sustainable foodservice in healthcare: lessons from exemplar hospitals
por: Carino, Stefanie, et al.
Publicado: (2023)

Can tailored home-delivered meal services alleviate self-rated frailty of the low-income older adults in Korea?
por: Kim, Junghyun, et al.
Publicado: (2023)

How do the work environment and work safety differ between the dry and wet kitchen foodservice facilities?
por: Chang, Hye-Ja, et al.
Publicado: (2012)

Effects of campus dining sustainable practices on consumers’ perception and behavioral intention in the United States
por: Yoon, Borham, et al.
Publicado: (2023)

Evaluation of the Persistence and Characterization of Listeria monocytogenes in Foodservice Operations
por: Toro, Magaly, et al.
Publicado: (2022)

Corporate Social Responsibility: What Are Foodservice Companies Reporting?
por: Kim, Minseong, et al.
Publicado: (2022)

Foodservice systems and mealtime models in rehabilitation: Scoping review
por: Pashley, Alice, et al.
Publicado: (2022)

What's on the menu? An eco-nutrition analysis of foodservice options
por: O'Sullivan, E, et al.
Publicado: (2023)

How do foodservice dietitians and dietetic students learn about environmental sustainability? A scoping review protocol
por: McCormack, Joanna, et al.
Publicado: (2019)

Modified scales for organizational identification and organizational disidentification for the foodservice industry
por: Park, So Hee, et al.
Publicado: (2020)

Nutritional intake and foodservice satisfaction of adults receiving specialist inpatient mental health services
por: Porter, Judi, et al.
Publicado: (2022)

Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production
por: Bosona, Techane, et al.
Publicado: (2018)

Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice
por: Lee, Kyung-Eun
Publicado: (2011)

Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City
por: Lee, Joo-Eun
Publicado: (2022)

Maintaining School Foodservice Operations During COVID-19: The Case of Ohio
por: Braun, Ashlea, et al.
Publicado: (2021)

Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry
por: Nascimento, Leticia Guimarães Perdomo, et al.
Publicado: (2022)

Importance–Performance Analysis (IPA) of Foodservice Operation, Dietary Life Education, and Nutrition Counseling Tasks of Nutrition Teachers and Dietitians in Jeju, Korea
por: Park, Eun A, et al.
Publicado: (2017)

Comparison of foodservice management performance level between dietitians and non-dietitians in senior centers using IPA
por: Lee, Yun-Kyoung, et al.
Publicado: (2009)

Metagenomic Analysis of Microbial Composition Revealed Cross-Contamination Pathway of Bacteria at a Foodservice Facility
por: Lim, Eun Seob, et al.
Publicado: (2021)

Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments' Workers
por: Adesokan, Hezekiah Kehinde, et al.
Publicado: (2015)

Costing Foodservices in Aged Care Is More Than Food Alone: The Development of the FCT
por: Wheeler, Mikaela, et al.
Publicado: (2022)

Correlation between attention deficit hyperactivity disorder and sugar consumption, quality of diet, and dietary behavior in school children
por: Kim, Yujeong, et al.
Publicado: (2011)

A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19
por: Guak, Jie-Won, et al.
Publicado: (2022)

Consumer Perception and Attitude toward Insects for a Sustainable Diet
por: Simeone, Mariarosaria, et al.
Publicado: (2021)

Exploring Consumers’ Understanding and Perception of Sustainable Food Packaging in the UK
por: Norton, Victoria, et al.
Publicado: (2022)

Food and Nutrition Champions in Residential Aged Care Homes Are Key for Sustainable Systems Change within Foodservices; Results from a Qualitative Study of Stakeholders
por: Cave, Danielle, et al.
Publicado: (2021)

Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study
por: Shin, Woo-young, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_q01a6suhrb2o7p8et36hmqfsin