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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2022
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| 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 |