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Practice to change: Reflecting upon practice theory for food waste management in professional kitchens

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dc.contributor.authorSEZEREL, HAKAN
dc.contributor.authorViachaslau Filimonau
dc.contributor.orcid0000-0003-1521-8638
dc.contributor.orcid0000-0001-7353-5696
dc.date.accessioned2025-11-13T09:49:12Z
dc.date.issued2023-05-28
dc.identifier.doihttps://doi.org/10.1016/j.ijgfs.2023.100751
dc.identifier.endpage100751
dc.identifier.issn1878-450X
dc.identifier.openalexW4378603260
dc.identifier.startpage100751
dc.identifier.urihttps://hdl.handle.net/11421/2288
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2023.100751
dc.identifier.volume33
dc.language.isoen
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rightsopenAccess
dc.subjectMateriality (auditing)
dc.subjectFood waste
dc.subjectPerspective (graphical)
dc.subjectManagement theory
dc.subjectFood preparation
dc.subjectBusiness
dc.subjectSociology
dc.subjectEngineering ethics
dc.subjectMarketing
dc.subjectEngineering
dc.subjectFood safety
dc.subjectMedicine
dc.subjectWaste management
dc.subjectAesthetics
dc.subjectManagement science
dc.subjectArt
dc.subject.sdg12
dc.titlePractice to change: Reflecting upon practice theory for food waste management in professional kitchens
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5027044509

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