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
2018 | Mattias Eriksson | The tree structure – A general framework for food waste quantification in food services
2018 | Mattias Eriksson | Mapping of food waste quantification methodologies in the food services of Swedish municipalities
2018 | Mattias Eriksson | Identification and modelling of risk factors for food waste generation in school and pre-school catering units