Waste and residue management: sustainable hospital catering services by Hatice Baygut, Saniye Bilici

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Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology by Tahir Mehmood

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Evaluation of the implementation of governmental policies and actions to create healthy food environments in Burkina Faso by Viviane Aurélie Tapsoba, Ella WR Compaore, Augustin Nawidimbasba Zeba, Jerome Winbetourefa Some, Julien Soliba Manga, Adama Diouf, Jean-Claude Moubarac, Stefanie Vandevijvere, Mamoudou H Dicko

Subjects: “…Food system…”
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Food Security and Self-Sufficiency in Europe by Silvia Jacková, Ľudmila Dobošová, Mária Kadlečíková, Zuzana Kapsdorferová

Subjects: “…food security…”
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Strategies to Assess and Enhance the Community Food Environment by Alicia Papanek, Catherine G. Campbell, Karla Shelnutt

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Editorial: Industry and individuals: branding, labelling, and marketing of food products by Daniel Adrian Gârdan, Daniel Adrian Gârdan, Paweł Bryła, Ionel Dumitru, Iuliana Petronela Gârdan

Subjects: “…food branding…”
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Facility Registration and Initial Regulatory Compliance Activities for Acidified Food and Low-Acid Canned Food Processors in Florida by Matthew Krug, Soohyoun Ahn

Subjects: “…Acidified Food…”
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Facility Registration and Initial Regulatory Compliance Activities for Acidified Food and Low-Acid Canned Food Processors in Florida by Matthew Krug, Soohyoun Ahn

Subjects: “…Acidified Food…”
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Additives in foods marketed to children in Uruguay, an emerging Latin American country by Florencia Alcaire, Ana Giménez, Gastón Ares

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Study of Knowledge and Attitudes of Food Handlers in Food Processing at the Beach Pogaian Diner, Tomini Village, Tomini District of Parigi Moutong by Dela, Budiman, Eka

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THE IMPLICATIONS OF TERRORISM ON FOOD PRICES IN NIGERIA by LILIAN NNENNE AKHANOLU, HEZEKIAH AMAMIZO OGUNNUBI

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The Major Trends of Food Consumption in Hungary by Amelita Kata Gódor

Subjects: “…food consumption…”
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Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste by Lea Ellen Matthiessen, Lea Ellen Matthiessen, Sinne Smed, Jørgen Dejgård Jensen, Dominika Średnicka-Tober, Laura Rossi, Susanne Gjedsted Bügel

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Sociocultural dynamics of nutrition practicies by M. A. Sharova

Subjects: “…food phenomenon…”
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Florida 4-H Food Challenge: Youth Guide by Geralyn Sachs

Subjects: “…Food Preparation…”
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Changes in the critical nutrient content of packaged foods and beverages after the full implementation of the Chilean Food Labelling and Advertising Law: a repeated cross-sectional... by Natalia Rebolledo, Pedro Ferrer-Rosende, Marcela Reyes, Lindsey Smith Taillie, Camila Corvalán

Subjects: “…Food reformulation…”
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Agroecology in Brazil and Italy: Comparative Analysis of the Historical Formation Process of Agroecology by Andre Augusto Michelato Ghizelini, Gaio Cesare Pacini

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Advancements in Nanotechnology for Enhanced Food Safety and Hygiene: Pathogen Detection, Smart Packaging, and Preservation Applications by Farhang Hameed Awlqadr, Ammar B. Altemimi, Qausar Hamed AlKaisy, Syamand Ahmed Qadir, Aryan Mahmood Faraj, Tablo Azad H.Slih, Rawaa H. Tlay, Tarek Gamal Mohamed Abd El-Maksoud, Franscesco Cacciola

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Turkish validity and reliability study of the psychological food involvement scale: PFIS-TR by İrem Nur Şahin, Aslıhan Atar, Özge Yaman, Halime Pulat Demir

Subjects: “…Food involvement…”
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Supply-disposition storage of fresh fruits and vegetables and food loss in the Canadian supply chain by Rumpa Chowdhury, Sharmin Jahan Mim, Anica Tasnim, Kelvin Tsun Wai Ng, Amy Richter

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