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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Eating away at sustainability. Food consumption and waste patterns in a US school canteen
Laura García-Herrero, Christine Costello, Fabio De Menna, et al.
Journal of Cleaner Production (2020) Vol. 279, pp. 123571-123571
Open Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

Reducing food loss and waste in supply chain operations
Na Luo, Tava Lennon Olsen, Yanping Liu, et al.
Transportation Research Part E Logistics and Transportation Review (2022) Vol. 162, pp. 102730-102730
Open Access | Times Cited: 54
Factors influencing consumers' food waste reduction behaviour at university canteens
Sujita Pandey, Mausam Budhathoki, Federico J.A. Pérez-Cueto, et al.
Food Quality and Preference (2023) Vol. 111, pp. 104991-104991
Open Access | Times Cited: 29
Sustainability of Household Food Waste Reduction: A Fresh Insight on Youth’s Emotional and Cognitive Behaviors
Saman Attiq, Ka Yin Chau, Shahid Bashir, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 13, pp. 7013-7013
Open Access | Times Cited: 41
What influences students’ food waste behaviour in campus canteens?
Hong Wang, Baolong Ma, Dan Cudjoe, et al.
British Food Journal (2022) Vol. 125, Iss. 2, pp. 381-395
Closed Access | Times Cited: 38
Life cycle cost analysis of agri-food products: A systematic review
Margo Degieter, Xavier Gellynck, Shashank Goyal, et al.
The Science of The Total Environment (2022) Vol. 850, pp. 158012-158012
Open Access | Times Cited: 30
From evaluation to action: Testing nudging strategies to prevent food waste in school canteens
Berta Vidal-Monés, Raquel Díaz-Ruiz, José María Gil Roig
Waste Management (2022) Vol. 140, pp. 90-99
Open Access | Times Cited: 28
Targeting Youths’ Intentions to Avoid Food Waste: Segmenting for Better Policymaking
Ewelina Marek, Anna Wielicka‐Regulska
Agriculture (2021) Vol. 11, Iss. 4, pp. 284-284
Open Access | Times Cited: 29
Environmental and economic sustainability of fresh-cut and pre-cooked vegetables
Laura Elena, Serni Morera, Guillermo San Miguel, et al.
The Science of The Total Environment (2023) Vol. 872, pp. 162169-162169
Open Access | Times Cited: 12
Research Hotspots, Research Frontiers, and Management Significance: A Bibliometric Analysis and Review of Global Food Waste of Students Research Based on CiteSpace
Weihua Zhang, Jie Jian
Sustainability (2024) Vol. 16, Iss. 8, pp. 3145-3145
Open Access | Times Cited: 4
Insights into Awareness and Perceptions of Food Waste and School Catering Practices: A Student-Centered Study in Rezekne City, Latvia
Juta Dekšne, Jeļena Lonska, Sergejs Kodors, et al.
Resources (2025) Vol. 14, Iss. 4, pp. 59-59
Open Access
Food waste environmental impact assessment as leverage to better guide restaurants toward improving their sustainability
Jade Lévesque, Véronique Perreault, Sergey Mikhaylin
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100742-100742
Closed Access | Times Cited: 8
Responsible consumption: addressing individual food waste behavior
Wei-Zhi Ang, Suresh Narayanan, Meenchee Hong
British Food Journal (2021) Vol. 123, Iss. 9, pp. 3245-3263
Closed Access | Times Cited: 20
Life cycle sustainability assessment of the agri-food chain: empirical review and bibliometrics
Camila Matos, Valderice Herth Junkes, Fernando Henrique Lermen, et al.
Production (2024) Vol. 34
Open Access | Times Cited: 2
Assessment of the diet-environment-health-cost quadrilemma in public school canteens. an LCA case study in Galicia (Spain)
Xavier Simón Fernández, Damián Copena Rodríguez, David Pérez Neira
Environment Development and Sustainability (2022) Vol. 25, Iss. 11, pp. 12543-12567
Open Access | Times Cited: 11
Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities
Cristina Aires, Cristina Saraiva, Maria da Conceição Fontes, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2325-2325
Open Access | Times Cited: 14
Towards sustainable school meals: integrating environmental and cost implications for nutritious diets through optimisation modelling
Mara Petruzzelli, Laura García-Herrero, Fabio De Menna, et al.
Sustainability Science (2023)
Closed Access | Times Cited: 5
Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case
Raluca Georgiana Ladaru, Diana Maria Ilie, Maria Claudia Diaconeasa, et al.
Sustainability (2020) Vol. 12, Iss. 23, pp. 9991-9991
Open Access | Times Cited: 14
Potential for and impacts of mainstreaming diversification crops through institutional catering
Marine André, Lise Pujos, Guillaume Martin
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
MODELING OF THE EVALUATION SYSTEM OF THE "INEDIBILITY INDEX" IN THE SCHOOL CAFETERIA ON THE EXAMPLE OF FISH DISHES
А.T. Vasyukova, Konstantin Krivoshonok, M. D. Vedenyapina, et al.
Fisheries (2022) Vol. 2022, Iss. 2, pp. 88-100
Open Access | Times Cited: 7
Artificial Intelligence (AI) for Sustainable Institutional Food Systems: Implementation of AI Tools for School Nutrition Program Management in the United States of America
Stéphanie Camaréna
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 7
The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste
Robert Nicewicz, Beata Bilska
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 20, pp. 13058-13058
Open Access | Times Cited: 7
Food waste and its causes in higher education cafeterias and canteens: an exploratory study in the province of Santiago (Chile)
Daniel Durán-Sandoval, Gemma Durán Romero, Gustavo Barrera-Verdugo, et al.
Journal of Foodservice Business Research (2024), pp. 1-35
Closed Access | Times Cited: 1
Life cycle assessment of food catering menus in a university canteen located in Southern Italy
Vincenzo Campobasso, Teodoro Gallucci, Tiziana Crovella, et al.
The Science of The Total Environment (2024) Vol. 957, pp. 177482-177482
Open Access | Times Cited: 1
Food waste management: an example from university refectory
Gülmüş Börühan, Melisa Özbiltekin-Pala
British Food Journal (2021) Vol. 124, Iss. 1, pp. 293-313
Closed Access | Times Cited: 9
How economic and geographical indicators affect dietary environmental footprint: Evidence from China
Bingtao Su, Chao Zhang, Pim Martens, et al.
Ecological Indicators (2023) Vol. 148, pp. 110075-110075
Open Access | Times Cited: 2
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