New Sustainable Market Opportunities for Surplus Food: A Food System-Sensitive Methodology (FSSM)

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
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"New Sustainable Market Opportunities for Surplus Food: A Food System-Sensitive Methodology (FSSM)"
written by Thomas H. O’Donnell, Jonathan Deutsch, Cathy Yungmann, Alexandra Zeitz, Solomon H. Katz,
published by Food and Nutrition Sciences, Vol.6 No.10, 2015

has been cited by the following article(s):

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CrossRef

[1]	Biocontrol Efficacy of the Vishniacozyma Victoriae in Semi-Commercial Assays for the Control of Postharvest Fungal Diseases of Organic Pears
	Current Microbiology, 2022

[2]	Evaluating the sustainability of urban food recovery programs: a quantitative assessment in Chicago
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[3]	Accessing Supermarket Shelves: Retail Category Managers Advice to Upcycled Food Manufacturers
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[4]	Biomorphic Synthesis of Nanosized Zinc Oxide for Water Purification
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[5]	Effect of Sustainability Claim on Willingness to Pay for Upcycled Food in Digital Era: Differential Effect of Sustainability Claim Between Virtue and Vice Product …
	Frontiers in …, 2022

[6]	Recovery of Unsold Food from Three Agri-Food Industries (SOCOCE, COQUIVOIRE and SCB) for the Feeding of the Abidjan Zoo Animals
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[7]	Using Imagination to Overcome Fear: How Mental Simulation Nudges Consumers' Purchase Intentions for Upcycled Food
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[8]	Development and characterization of functional ingredients from olive pomace: bioactivity and potential application
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[9]	The Role of Too Good To Go in Addressing Food Waste in Sweden
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[10]	Not rocket science but grandmother wisdom: Real food alternatives to oral nutrition supplements
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[11]	Food Waste and Upcycled Foods: Can a Logo Increase Acceptance of Upcycled Foods?
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[12]	Food waste management: an example from university refectory
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[13]	Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability
	Foods, 2021

[14]	Differentiating price sensitivity from willingness to pay: Role of pricing in consumer acceptance of upcycled foods
	Journal of Food Products Marketing, 2021

[15]	Analysis of Factors Affecting Social Participation in Municipal Waste Management
	2021

[16]	Green synthesis of zinc oxide particles with apple-derived compounds and their application as catalysts in the transesterification of methyl benzoates
	2020

[17]	Addressing food waste: How to position upcycled foods to different generations
	2020

[18]	Consumers' willingness to pay for upcycled foods
	2020

[19]	Environmental aspects of food wastage in trade–a case study
	2020

[20]	Understanding Motivations for Volunteering in Food Insecurity and Food Upcycling Projects
	2020

[21]	Defining Upcycled Food Products
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[22]	Measuring the Impacts of Community Innovations: the Little Free Farmstand in Geneva, New York
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[23]	Challenges and initiatives in reducing food losses and waste: United States
	… food losses and …, 2020

[24]	Framing Cuisine with Food Loss and Waste as a Combined Nutrition Public Health Priority and Climate Change Mitigation Action
	2019

[25]	Semi-Commercial Field Evaluation of Yeast Formulations for Control of Mango Postharvest Decay Caused by Botryosphaeriacean Fungi in Organic Production
	2019

[26]	A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study
	Sustainability, 2018

[27]	Follow That Pig: Visually Charting Enhanced Learning in a Culinary School Butchery Class
	2018

[28]	Environmental sustainability assessment of the primary school catering sector
	2018

[29]	Grassroots Innovations and the Transition Towards Sustainability: Tackling the Food Waste Challenge
	Food Waste Reduction and Valorisation, 2017

[30]	COMPREHENSIVE LEGISLATION HELPS ADDRESS FOOD WASTE BY BANNING THE LANDFILLING OF FOOD
	2017

[31]	From food waste to value‐added surplus products (VASP): Consumer acceptance of a novel food product category
	Journal of Consumer Behaviour, 2017

[32]	Developing a food system-sensitive methodology to transform food “waste,” create new food businesses, and address hunger in urban communities
	Feeding Cities, 2017

[33]	DREXEL FOOD LAB：CONVERTING SURPLUS FOOD TO VALUE-ADDED FOOD PRODUCTS
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[34]	Overcoming Food Security Challenges within an Energy/Water/Food Nexus (EWFN) Approach
	Sustainability, 2016

[35]	Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France
	Journal of Cleaner Production, 2016

[36]	Fibra dietaria en subproductos de mango, maracuyá, guayaba y palmito
	Revista Politécnica, 2015

[1]	Consumer acceptance of upcycled craft beer: a New Zealand case study Frontiers in Nutrition, 2023 DOI:10.3389/fnut.2023.1235137

[2]	Food waste management: an example from university refectory British Food Journal, 2022 DOI:10.1108/BFJ-09-2020-0802

[3]	Evaluating the Sustainability of Urban Food Recovery Programs: A Quantitative Assessment in Chicago Transportation Research Record: Journal of the Transportation Research Board, 2022 DOI:10.1177/03611981211035763

[4]	Sustainable Solutions for Environmental Pollution 2022 DOI:10.1002/9781119827665.ch9

[5]	Accessing Supermarket Shelves: Retail Category Managers Advice to Upcycled Food Manufacturers Journal of Food Products Marketing, 2022 DOI:10.1080/10454446.2022.2072695

[6]	Biocontrol Efficacy of the Vishniacozyma Victoriae in Semi-Commercial Assays for the Control of Postharvest Fungal Diseases of Organic Pears Current Microbiology, 2022 DOI:10.1007/s00284-022-02934-1

[7]	Using Imagination to Overcome Fear: How Mental Simulation Nudges Consumers’ Purchase Intentions for Upcycled Food Sustainability, 2021 DOI:10.3390/su13031130

[8]	Food Waste and Upcycled Foods: Can a Logo Increase Acceptance of Upcycled Foods? Journal of Food Products Marketing, 2021 DOI:10.1080/10454446.2021.1955798

[9]	Transdisciplinary Case Studies on Design for Food and Sustainability 2021 DOI:10.1016/B978-0-12-817821-8.00007-2

[10]	Defining Upcycled Food Products Journal of Culinary Science & Technology, 2021 DOI:10.1080/15428052.2020.1790074

[11]	Differentiating Price Sensitivity from Willingness to Pay: Role of Pricing in Consumer Acceptance of Upcycled Foods Journal of Food Products Marketing, 2021 DOI:10.1080/10454446.2021.2016536

[12]	Addressing food waste: How to position upcycled foods to different generations Journal of Consumer Behaviour, 2021 DOI:10.1002/cb.1844

[13]	Environmental aspects of food wastage in trade – a case study Environmental Protection and Natural Resources , 2020 DOI:10.2478/oszn-2020-0009

[14]	Environmental aspects of food wastage in trade – a case study Environmental Protection and Natural Resources , 2020 DOI:10.2478/oszn-2020-0009

[15]	Environmental aspects of food wastage in trade – a case study Environmental Protection and Natural Resources , 2020 DOI:10.2478/oszn-2020-0009

[16]	Environmental aspects of food wastage in trade – a case study Environmental Protection and Natural Resources , 2020 DOI:10.2478/oszn-2020-0009

[17]	Environmental aspects of food wastage in trade – a case study Environmental Protection and Natural Resources , 2020 DOI:10.2478/oszn-2020-0009

[18]	Measuring the Impacts of Community Innovations: the Little Free Farmstand in Geneva, New York International Journal of Community Well-Being, 2020 DOI:10.1007/s42413-019-00056-4

[19]	Understanding Motivations for Volunteering in Food Insecurity and Food Upcycling Projects Social Sciences, 2020 DOI:10.3390/socsci9030027

[20]	Addressing food waste: How to position upcycled foods to different generations Journal of Consumer Behaviour, 2020 DOI:10.1002/cb.1844

[21]	Consumers’ willingness to pay for upcycled foods Food Quality and Preference, 2020 DOI:10.1016/j.foodqual.2020.104035

[22]	Community-Based Food Waste Modeling and Planning Framework for Urban Regions Journal of Agriculture, Food Systems, and Community Development, 2019 DOI:10.5304/jafscd.2019.091.009

[23]	A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study Sustainability, 2018 DOI:10.3390/su10093175

[24]	From food waste to value‐added surplus products (VASP): Consumer acceptance of a novel food product category Journal of Consumer Behaviour, 2018 DOI:10.1002/cb.1689

[25]	Food Waste Reduction and Valorisation 2017 DOI:10.1007/978-3-319-50088-1_15

[26]	From food waste to value-added surplus products (VASP): Consumer acceptance of a novel food product category Journal of Consumer Behaviour, 2017 DOI:10.1002/cb.1689

[27]	Overcoming Food Security Challenges within an Energy/Water/Food Nexus (EWFN) Approach Sustainability, 2016 DOI:10.3390/su8010095

[28]	Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France Journal of Cleaner Production, 2016 DOI:10.1016/j.jclepro.2016.03.084

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