Land and Chemicals Division, U. S. Environmental Protection Agency, N.A.H.E., Region 3, Philadelphia, USA
Department of Culinary Arts and Food Science, Center for Hospitality and Sport Management, Drexel University, Philadelphia, USA
Department of Communication, Cabrini College, Radnor, USA
Drexel Food Lab, Center for Hospitality and Sport Management, Drexel University, Philadelphia, USA
Krogman Center for Research in Child Growth and Development, University of Pennsylvania, CEO World Food Forum, Philadelphia, USA
Copyright © 2015 Thomas H. O’Donnell, Jonathan Deutsch, Cathy Yungmann, Alexandra Zeitz, Solomon H. Katz et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
O’Donnell, T. , Deutsch, J. , Yungmann, C. , Zeitz, A. and Katz, S. (2015) New Sustainable Market Opportunities for Surplus Food: A Food System-Sensitive Methodology (FSSM).
Food and Nutrition Sciences,
6, 883-892. doi:
10.4236/fns.2015.610093.