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higher education institutions
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9 articles
Article 23 August 2024
Gulnara N. Nabiyeva and Stephen M. Wheeler
525 Views162 Downloads
Article 30 May 2024
Aristotelis Martinis, Maria Kaloutsa and Katerina Kabassi
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 255–274
Volume 3 (2024), Issue 2, pp. 255–274
820 Views332 Downloads
Article 7 February 2024
Tsz Hin Hui, Nadine Itani and John F. O’Connell
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 61–75
Volume 3 (2024), Issue 1, pp. 61–75
2045 Views475 Downloads2 Citations
Article 5 January 2024
Athanasios G. Giannopoulos and Tatiana P. Moschovou
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 16–32
Volume 3 (2024), Issue 1, pp. 16–32
1096 Views337 Downloads
Article 28 December 2023
Majbah Uddin, Nathan N. Huynh and Fahim Ahmed
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 1–15
Volume 3 (2024), Issue 1, pp. 1–15
1133 Views312 Downloads2 Citations
Article 26 July 2023
Maksym Diachuk and Said M. Easa
This article is part of the Special Issue Feature Papers to the Inaugural Volume of Highlights of Vehicles.
Highlights of Vehicles
Volume 1 (2023), Issue 1, pp. 29–53
Volume 1 (2023), Issue 1, pp. 29–53
1546 Views486 Downloads1 Citations
Article 7 March 2023
Olaniran Anthony Thompson, Agbotiname Lucky Imoize and Taiwo Timothy Amos
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 35–49
Volume 2 (2023), Issue 1, pp. 35–49
1658 Views562 Downloads2 Citations
Article 28 February 2023
Michele Sisto and Angela Cresta
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 16–34
Volume 2 (2023), Issue 1, pp. 16–34
1925 Views583 Downloads
Commentary 24 February 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
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Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
2049 Views675 Downloads
Volume 3 (2024), Issue 3, pp. 294–307