Food Waste Reduction Strategies in Supermarkets: The Lived Experiences of Perishable Food Managers in Michigan
At the retail level, 25% of sellable food is wasted, and perishable foods account for 72% of food waste in the United States. The purpose of this qualitative phenomenological study was to explore the food waste reduction strategies used by supermarket perishable food department managers, which are c...
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| Format: | Others |
| Language: | en |
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ScholarWorks
2017
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| Online Access: | https://scholarworks.waldenu.edu/dissertations/4264 https://scholarworks.waldenu.edu/cgi/viewcontent.cgi?article=5367&context=dissertations |