Background Indirect calorimetry (IC) provides an accurate measure of energy expenditure, which informs energy requirements. Achieving energy and protein requirements is fundamental in nutrition care. This study aims to determine if the energy requirements informed by IC and estimated protein requirements …

Food loss and waste (FLW) remains a critical global challenge, particularly in the food and beverage (F&B) sector, where small and medium-sized enterprises (SMEs) operate under tight margins and fragmented supply chains. This study investigates how F&B SMEs in the Netherlands address sustainability (including …

This LYCar report investigates the effect of creative leadership manifestations—directive versus facilitative—on food waste (FW) reduction and employee satisfaction in a professional student-run kitchen at Hotelschool The Hague. Through a six-week quasi-experiment using Orbisk tracking and survey data, …

Household food waste has a significant impact on the environment and to diminish this, understanding the effectiveness of different types of interventions, alone and in combination, is key. To better understand what makes waste-reduction interventions effective, we need to disentangle different intervention …

Currently, the Netherlands is still experiencing high levels of food waste, especially among young adults. Despite growing awareness on this topic, one specific group remains largely unexplored: Dutch vocational education (MBO) students. Therefore, this project explores the perceptions and current behaviour …

The focus of this paper is on the generation of food waste by small and micro restaurants, specifically on the perceptions of representatives of these restaurants. Do they perceive this generation of food waste as problematic, and do they perceive that they have enough knowledge about how to minimize …

Sour cherry (Prunus cerasus L.) stones are the major byproduct of the cherry industry and the efficient management of this biowaste can lead to achieving the food processing sustainability aimed at by the modern food industry. Despite its significant content of lipids, the valorization of cherry stone …

Objectives To assess if nutritional interventions informed by indirect calorimetry (IC), compared to predictive equations, show greater improvements in achieving weight goals, muscle mass, strength, physical and functional performance. Design Quasi-experimental study. Setting and Participants Geriatric …

This research paper addresses the research aim of determining the most effective and sustainable method for mango butter extraction using a Soxhlet extraction method. The project focuses on meeting the goals of the start-up “Natural Waste”, and utilizing discarded mango seeds from a Dutch juice processing …

Making food packaging more sustainable is a complex process. Research has shown that specific knowledge is needed to support packaging developers to holistically improve the sustainability of packaging. Within this study we aim to provide insights in the various tradeoffs designers face with the aim …