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Sadiq MB, Secondi L, Velickova E, Rocha JM, Rossi L, Schmidt Rivera X, Difonzo G, Loizzo MR, Ozögul F. Editorial: Nutrition and sustainable development goal 12: responsible consumption. Front Nutr 2024; 11:1394417. [PMID: 38585615 PMCID: PMC10996280 DOI: 10.3389/fnut.2024.1394417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Accepted: 03/13/2024] [Indexed: 04/09/2024] Open
Affiliation(s)
- Muhammad Bilal Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Luca Secondi
- Department for Innovation in Biological, Agri-food and Forestry Systems, University of Tuscia, Viterbo, Italy
| | - Elena Velickova
- Faculty of Technology and Metallurgy, Saints Cyril and Methodius University of Skopje, Skopje, North Macedonia
| | - João Miguel Rocha
- Centro de Biotecnologia e Química Fina – Laboratório Associado (CBQF), Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, Porto, Portugal
| | - Laura Rossi
- Council for Agricultural Research and Economics-Research Centre for Food and Nutrition (CREA Food and Nutrition), Rome, Italy
| | - Ximena Schmidt Rivera
- Department of Chemical Engineering, College of Engineering, Design and Physical Sciences, Brunel University London, Uxbridge, United Kingdom
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Fatih Ozögul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Adana, Turkey
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Secondi L, Principato L, Formentini M. Special Issue - Food Loss and Waste Management during COVID-19: Exploring the Major Challenges and Future Directions along the Food Supply Chain. Socioecon Plann Sci 2022; 83:101375. [PMID: 35719703 PMCID: PMC9192358 DOI: 10.1016/j.seps.2022.101375] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Affiliation(s)
- Luca Secondi
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, 01100, Viterbo, VT, Italy
| | | | - Marco Formentini
- Department of Information Engineering and Computer Science (DISI), University of Trento, 38123, Povo, TN, Italy
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Vargas-Lopez A, Cicatiello C, Principato L, Secondi L. Consumer expenditure, elasticity and value of food waste: A Quadratic Almost Ideal Demand System for evaluating changes in Mexico during COVID-19. Socioecon Plann Sci 2022; 82:101065. [PMID: 36468170 PMCID: PMC9701547 DOI: 10.1016/j.seps.2021.101065] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Accepted: 03/21/2021] [Indexed: 05/27/2023]
Abstract
Household food waste is driven by consumer habits and behaviors. The necessary measures implemented during the lockdown worldwide to contain the Covid-19 pandemic altered these consumer practices. This paper examines how household's culinary traditions and food management have changed in Mexico as a result of Covid-related restrictions, and their impact on food waste. We obtained 525 answers using an online survey about food habits distributed through social networks in Mexico between December 2020 and January 2021. The results show that the participating households increased their monetary expenditure on groceries and reduced food waste during the pandemic. The estimation of consumer responsiveness to waste, through the introduction of a framework based on a Quadratic Almost-Ideal Demand System, confirms that, even more during the lockdown, food waste has become a luxury good. The analysis of food category changes allows for a detailed study useful to curtail the level of food waste in Mexican households and to encourage transition towards sustainable and circular consumption behaviors.
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Affiliation(s)
- Adrian Vargas-Lopez
- Tecnologico de Monterrey, School of Government and Public Transformation, Mexico City, Mexico
| | - Clara Cicatiello
- University of Tuscia, Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), Via S. Camillo De Lellis, snc, Viterbo, 01100, Italy
| | - Ludovica Principato
- Roma Tre University, Department of Business Studies, Via Silvio D'Amico, 77, Rome, 00145, Italy
| | - Luca Secondi
- University of Tuscia, Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), Via S. Camillo De Lellis, snc, Viterbo, 01100, Italy
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Principato L, Secondi L, Cicatiello C, Mattia G. Caring more about food: The unexpected positive effect of the Covid-19 lockdown on household food management and waste. Socioecon Plann Sci 2022; 82:100953. [PMID: 35721383 PMCID: PMC9192149 DOI: 10.1016/j.seps.2020.100953] [Citation(s) in RCA: 67] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 05/18/2023]
Abstract
Over half of the total amount of food wasted in Europe concerns household food waste which is mainly due to incorrect food management habits and behaviour. During the Covid-19 outbreak, food management and consumption habits changed dramatically due to the tough lockdown restrictions imposed by governments to reduce infection. This study investigated how these dramatic changes in the daily lives of consumers influenced the generation of food waste at household level. A CAWI questionnaire was administered to a sample of 1078 Italian consumers during the lockdown (March-April 2020). The respondents were asked to self-estimate the percentage of food their households wasted before and during the lockdown and to explain their food management habits. We focused the analysis on the differences between the food the respondents declared to have wasted before and during lockdown, which revealed that most households threw away less food during the Covid-19 lockdown compared to the pre-Covid situation. We referred to Seemingly Unrelated Regression models to evaluate the association between the food waste behaviour in the two periods considered in the study and the other factors observed. The results disclosed that young consumers and people who started implementing good food management practices (shopping list, meal planning etc.) more frequently considerably reduced the food they wasted during lockdown. Also, the logistical difficulties of grocery shopping experienced by consumers during lockdown made them manage their household food consumption more carefully, which led to a reduction in the amount of food wasted.
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Affiliation(s)
- Ludovica Principato
- Department of Business Studies, Roma Tre University, Via Silvio D'Amico 77, 00145, Rome, Italy
| | - Luca Secondi
- Department for Innovation in Biological, Agro-food and Forest Systems, University of Tuscia, Via San Camillo de Lellis snc, 01100, Viterbo, Italy
| | - Clara Cicatiello
- Department for Innovation in Biological, Agro-food and Forest Systems, University of Tuscia, Via San Camillo de Lellis snc, 01100, Viterbo, Italy
| | - Giovanni Mattia
- Department of Business Studies, Roma Tre University, Via Silvio D'Amico 77, 00145, Rome, Italy
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Malefors C, Secondi L, Marchetti S, Eriksson M. Food waste reduction and economic savings in times of crisis: The potential of machine learning methods to plan guest attendance in Swedish public catering during the Covid-19 pandemic. Socioecon Plann Sci 2022; 82:101041. [PMID: 36439864 PMCID: PMC9675941 DOI: 10.1016/j.seps.2021.101041] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/17/2021] [Accepted: 02/23/2021] [Indexed: 05/22/2023]
Abstract
Food waste is a significant problem within public catering establishments in any normal situation. During spring 2020 the Covid-19 pandemic placed the public catering system under greater pressure, revealing weaknesses within the system and generation of food waste due to rapidly changing consumption patterns. In times of crisis, it is especially important to conserve resources and allocate existing resources to areas where they can be of most use, but this poses significant challenges. This study evaluated the potential of a forecasting model to predict guest attendance during the start and throughout the pandemic. This was done by collecting data on guest attendance in Swedish school and preschool catering establishments before and during the pandemic, and using a machine learning approach to predict future guest attendance based on historical data. Comparison of various learning methods revealed that random forest produced more accurate forecasts than a simple artificial neural network, with conditional mean absolute prediction error of < 0.15 for the trained dataset. Economic savings were obtained by forecasting compared with a no-plan scenario, supporting selection of the random forest approach for effective forecasting of meal planning. Overall, the results obtained using forecasting models for meal planning in times of crisis confirmed their usefulness. Continuous use can improve estimates for the test period, due to the agile and flexible nature of these models. This is particularly important when guest attendance is unpredictable, so that production planning can be optimized to reduce food waste and contribute to a more sustainable and resilient food system.
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Affiliation(s)
- Christopher Malefors
- Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, 75007, Uppsala, Sweden
| | - Luca Secondi
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via S.Camillo De Lellis, Snc, Viterbo (Vt), 01100, Italy
| | - Stefano Marchetti
- Department of Economics and Management, University of Pisa, Via Ridolfi 10, Pisa, 56124, Italy
| | - Mattias Eriksson
- Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, 75007, Uppsala, Sweden
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Marchetti S, Secondi L. The Economic Perspective of Food Poverty and (In)security: An Analytical Approach to Measuring and Estimation in Italy. Soc Indic Res 2022; 162:995-1020. [PMID: 35002017 PMCID: PMC8727968 DOI: 10.1007/s11205-021-02875-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Accepted: 12/28/2021] [Indexed: 06/14/2023]
Abstract
The UN Sustainable Development Goals have set clear targets on global poverty, hunger and malnutrition to be achieved by 2030, which have prompted academics and policymakers to identify useful strategies and drivers. Moreover, the COVID19 pandemic has exacerbated inequalities at national and sub-national levels thus hampering the achievement of these goals. On considering the multifaceted nature of poverty, a recent research strand focuses on food poverty and insecurity issues in terms of economic access to food and healthy diet consumption, with moderate and extreme food insecurity affecting almost 9% of the population in Europe and North America. This paper aims to analyse food poverty and insecurity at regional level in Italy. Using micro-data from the Italian Household Budget Survey carried out by ISTAT, an analytical approach was proposed to define and measure the different degree of food poverty and insecurity. Moreover, to obtain insights into whether food poverty and insecurity can afford population healthy nutrition, inequality of the distributions of food expenditure categories are estimated. The results provided us with information on other important aspects of the poverty. Indeed, in Italy individuals who are at-risk-of-food-poverty or food insecure amount to 22.3% of the entire population. Furthermore, the at-risk-of-food-poverty-rate varies at regional level from 14.6% (Umbria) to 29.6% (Abruzzo), with high levels of food consumption inequalities observed above all for vegetables, meat and fish. All these issues could help policy makers to define economic intervention policies aimed at reducing social exclusion and achieving more equitable and sustainable living conditions for the entire population.
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Affiliation(s)
- Stefano Marchetti
- Department of Economics and Management, University of Pisa, Via Ridolfi 10, 56124 Pisa, Italy
| | - Luca Secondi
- Department for Innovation in Biological, University of Tuscia, Agro-Food and Forest Systems (DIBAF), Via S.C. De Lellis, snc, 01100 Viterbo, Italy
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Formentini M, Secondi L, Ruini L, Guidi M, Principato L. Enablers and barriers to circular supply chain management: a decision-support tool in soft wheat bread production. JEIM 2021. [DOI: 10.1108/jeim-02-2021-0069] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Purpose
There is a limited understanding of effective strategies for tackling food loss and waste (FLW) following a circular supply chain management approach. The aim of this study is to analyze the role of the FLW Reporting and Accounting Standard for identifying FLW occurrences throughout the agri-food supply chain and facilitate their measurement. Our objective is to describe how this FLW is then reused within a circular economy (CE) perspective, thus enabling companies to implement a circular supply chain approach for effective decision-making based on the concept of waste hierarchies, the 3R and 4R rules.
Design/methodology/approach
An in-depth analysis of Barilla's soft bread supply chain is provided in this study. By gathering both qualitative and quantitative data, this study investigates the implementation of the FLW standard by (1) identifying the main enablers and obstacles in measuring FLW throughout the entire production system; (2) providing a useful standardized tool for sustainable FLW measurement, minimization and reuse in other agricultural supply chains to enable circular economy approaches and (3) developing a decision-support strategy to use within the company for effective measurement, analysis and reuse according to a CE perspective.
Findings
The analyses carried out throughout Barilla's soft wheat bread supply chain provide an interesting example of a circular management system since almost nothing is lost or wasted while the value of resources is recovered through reuse thanks to a systematic and integrated measurement, representing a basis for effectively minimizing waste. The importance of developing an interconnected supply chain management emerged in order to obtain a comprehensive accounting framework for accurately quantifying and reporting the overall amount of wastage generated in the various phases of food production, paying particular attention to ex ante prevention initiatives and ex-post assessment actions.
Originality/value
An interdisciplinary approach integrating circular economy and supply chain management research streams was adopted in order to develop a decision-support tool that also includes the identification of the main facilitators and obstacles to the implementation of a comprehensive standardized accounting process that would enable companies to reduce-reuse-recycle losses and waste throughout the entire production process. Besides the studies available in the literature, the original of this study is that it focuses on organizational implications related to FLW measurement.
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Eriksson M, Malefors C, Secondi L, Marchetti S. Guest attendance data from 34 Swedish pre-schools and primary schools. Data Brief 2021; 36:107138. [PMID: 34095385 PMCID: PMC8165408 DOI: 10.1016/j.dib.2021.107138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 11/27/2022] Open
Abstract
This data article describes 34 datasets, compiled into one table, describing guest attendance at lunch meal servings in Swedish public schools and preschools. Fifteen of the schools and all 16 of the preschools covered belong to one municipality, while the remaining three schools belong to two other municipalities, all located in central Sweden. Data on number of plates was used as a proxy of the number of guests eating lunch. Number of used plates was recorded from late August 2010 to early June 2020, i.e. covering the period both before and during the initial phase of the Covid-19 pandemic, so that making possible to evaluate changes in guest attendance during the pandemic. Since these were real data, all data elements pertaining to exact canteens or staff identity have been removed. There is a scarcity of real business data for scientific and educational purposes, so these datasets can play an important role in research and education within catering management, consumption pattern analysis, machine learning, data mining and other fields.
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Affiliation(s)
- Mattias Eriksson
- Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, 75007, Uppsala, Sweden
| | - Christopher Malefors
- Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, 75007, Uppsala, Sweden
| | - Luca Secondi
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via S. Camillo De Lellis, snc, Viterbo (Vt), 01100, Italy
| | - Stefano Marchetti
- Department of Economics and Management, University of Pisa, Via Ridolfi 10, Pisa 56124, Italy
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Corrado S, Caldeira C, Eriksson M, Hanssen OJ, Hauser HE, van Holsteijn F, Liu G, Östergren K, Parry A, Secondi L, Stenmarck Å, Sala S. Food waste accounting methodologies: Challenges, opportunities, and further advancements. Glob Food Sec 2019; 20:93-100. [PMID: 31008044 PMCID: PMC6472538 DOI: 10.1016/j.gfs.2019.01.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
About one third of the food produced globally is wasted along the food chain, representing a burden for the environment and an inefficiency of the food system. Tackling food waste is a priority on the global political agenda to guarantee food security. Defining a methodology for food waste quantification is key to monitoring progress towards the achievement of reduction targets. This paper summarises the outcomes of a workshop on food waste accounting co-organised by the European Commission's Joint Research Centre and Directorate-General on Health and Food Safety with the aim of stimulating harmonisation of methodologies, identifying challenges, opportunities, and further advancement for food waste accounting. The paper presents methodological aspects, e.g. system boundaries, reliability of data, accounting of water flows, to ensure better support to food waste policy design and interventions. It addresses all the actors of the food supply chain, governments, and research institutions.
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Affiliation(s)
- Sara Corrado
- European Commission, Joint Research Centre (JRC), Via E. Fermi, 2749, 21027 Ispra, VA, Italy
| | - Carla Caldeira
- European Commission, Joint Research Centre (JRC), Via E. Fermi, 2749, 21027 Ispra, VA, Italy
| | - Mattias Eriksson
- Swedish University of Agricultural Science, Department of Energy and Technology, Box 7032, SE-75007 Uppsala, Sweden
| | | | - Hans-Eduard Hauser
- European Commission, Directorate-General Eurostat, ESTAT.E.2 - Environmental Statistics and Accounts, Sustainable Development; 5, rue Alphonse Weicker, L-2721 Luxemburg, Europe
| | | | - Gang Liu
- SDU Life Cycle Engineering, Department of Chemical Engineering, Biotechnology, and Environmental Technology, University of Southern Denmark, 5230 Odense, Denmark
| | - Karin Östergren
- RISE-Research Institutes of Sweden, Agrifood and Bioscience, Ideon Gateway, SE-22370 Lund, Sweden
- Lund University, Department of Food Technology, Engineering and Nutrition, Box 124, SE-22100 Lund, Sweden
| | - Andrew Parry
- WRAP, Blenheim Court, 19 George Street, Banbury, Oxon OX16 5BH, United Kingdom
| | - Luca Secondi
- University of Tuscia, Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), Via S.Camillo De Lellis, snc, 01100 Viterbo (Vt), Italy
| | - Åsa Stenmarck
- IVL Swedish Environmental Research Institute, Box 21060, SE-10031 Stockholm, Sweden
| | - Serenella Sala
- European Commission, Joint Research Centre (JRC), Via E. Fermi, 2749, 21027 Ispra, VA, Italy
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Benedetti I, Laureti T, Secondi L. Choosing a healthy and sustainable diet: A three-level approach for understanding the drivers of the Italians' dietary regime over time. Appetite 2018; 123:357-366. [PMID: 29330002 DOI: 10.1016/j.appet.2018.01.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 12/04/2017] [Accepted: 01/03/2018] [Indexed: 01/13/2023]
Abstract
Dietary patterns play key roles in health promotion and in preserving the environment. A growing number of studies show the importance of individual factors on food consumption choices, such as socio-economic status, lifestyle variables and contextual and social factors that characterize the geographical area in which individuals reside. The Mediterranean Diet is a sustainable diet that respects the environment, thus reducing per capita emissions from food production in respect to less sustainable diet. The aim of this paper is to determine the Italians' prevailing food patterns using a composite indicator and to identify which factors determine a higher adherence to the Mediterranean Diet in Italy. By using 15 waves of the ISTAT "Aspect of Daily Life" survey, we constructed an original data set and referred to the multilevel approach which enabled us to distinguish between temporal and cross-sectional effects thus providing valuable insights to policy makers and stakeholders in order to promote the Mediterranean Diet and reap environmental and public health. The results show that education plays an important role in determining food consumption behavior while the tendency to practice sports on a regular basis and to have breakfast and lunch at home positively influence people's adherence to this diet.
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Affiliation(s)
- Ilaria Benedetti
- Department of Economics and Legal Studies, University of Naples "Parthenope", Via Generale Parisi, 13 80132 Napoli, Italy.
| | - Tiziana Laureti
- Department of Economics, Engineering, Society and Business Organization, University of Tuscia, Via del Paradiso, 37 01100 Viterbo, Italy.
| | - Luca Secondi
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), University of Tuscia, Via S.C. De Lellis, snc, 01100 Viterbo, Italy.
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Tomao A, Secondi L, Corona P, Carrus G, Agrimi M. Exploring Individuals’ Well-being Visiting Urban and Peri-Urban Green Areas: A Quantile Regression Approach. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.aaspro.2016.02.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Aquilani B, Laureti T, Poponi S, Secondi L. Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.12.005] [Citation(s) in RCA: 169] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Secondi L, Meseguer-Santamaría ML, Mondéjar-Jiménez J, Vargas-Vargas M. Influence of tourist sector structure on motivations of heritage tourists. The Service Industries Journal 2011. [DOI: 10.1080/02642069.2010.485641] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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