Work

From Scraps to Sweets: Perceptions of Food Healthfulness and the Acceptance of Upcycled Foods

Year: 2025

Type: article

Source: Business Strategy and the Environment

DOI: 10.1002/bse.70180

Authors: Kefeng Ou, Ling Jiang, David S. Waller

Institutions: Macau University of Science and Technology, University of Technology Sydney

Language: English

Topic: Food Waste Reduction and Sustainability

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4414028249

FWCI: 2.637

Cites: 89

Cited by: 6

Related to: 10