2021 | Christina Strotmann | Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis
2021 | Louise Bartek | Life cycle assessment of fish oil substitute produced by microalgae using food waste
2020 | Daniele Matzembacher | Consumer’s food waste in different restaurants configuration: A comparison between different levels of incentive and interaction
2020 | Mattias Eriksson | Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals
2019 | Christopher Malefors | Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria
2019 | Sara Corrado | Food waste accounting methodologies: challenges, opportunities, and further advancements
2019 | Saija Rasi | Volatile fatty acids (VFAs) and methane from food waste and cow slurry: Comparison of biogas and VFA fermentation processes