Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan

BACKGROUND: People who consume high amounts of ready-to-eat meals have a higher body mass index than those who do not. However, if customers adhere to eating proper amounts without restaurants reducing the portions, plate waste may occur. It is therefore incumbent upon restaurants to serve suitable...

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Detalles Bibliográficos
Autores principales: Akamatsu, Rie, Tonsho, Nozomi, Saiki, Mika, Komatsu, Mihono
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040262/
https://www.ncbi.nlm.nih.gov/pubmed/35468794
http://dx.doi.org/10.1186/s12889-022-13274-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040262/
https://www.ncbi.nlm.nih.gov/pubmed/35468794
http://dx.doi.org/10.1186/s12889-022-13274-x

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