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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:

Tackling the challenges of reducing and managing food waste in Mumbai restaurants
Jehangir Bharucha
British Food Journal (2018) Vol. 120, Iss. 3, pp. 639-649
Closed Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Food waste in hospitality and food services: A systematic literature review and framework development approach
Amandeep Dhir, Shalini Talwar, Puneet Kaur, et al.
Journal of Cleaner Production (2020) Vol. 270, pp. 122861-122861
Open Access | Times Cited: 301
Redesigning a food supply chain for environmental sustainability – An analysis of resource use and recovery
Ramesh Krishnan, Renu Agarwal, Christopher Bajada, et al.
Journal of Cleaner Production (2019) Vol. 242, pp. 118374-118374
Open Access | Times Cited: 212
What influences consumer food waste behavior in restaurants? An application of the extended theory of planned behavior
Ayşen Çoşkun, Raife Meltem Yetkin Özbük
Waste Management (2020) Vol. 117, pp. 170-178
Closed Access | Times Cited: 162
To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry
Edmund Goh, Ferry Jie
International Journal of Hospitality Management (2019) Vol. 80, pp. 126-135
Closed Access | Times Cited: 155
Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia
Effie Papargyropoulou, J. Steinberger, Nigel Wright, et al.
Sustainability (2019) Vol. 11, Iss. 21, pp. 6016-6016
Open Access | Times Cited: 143
Exploring the relationship between ICT, SCM practices and organizational performance in agri-food supply chain
Anil Kumar, Rohit Kumar Singh, Sachin Modgil
Benchmarking An International Journal (2020) Vol. 27, Iss. 3, pp. 1003-1041
Closed Access | Times Cited: 98
Factors affecting food waste at the downstream entities of the supply chain: A critical review
Raife Meltem Yetkin Özbük, Ayşen Çoşkun
Journal of Cleaner Production (2019) Vol. 244, pp. 118628-118628
Closed Access | Times Cited: 96
A systematic literature review on food waste/loss prevention and minimization methods
Natália Valmorbida Moraes, Fernando Henrique Lermen, Márcia Elisa Soares Echeveste
Journal of Environmental Management (2021) Vol. 286, pp. 112268-112268
Closed Access | Times Cited: 89
Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review
Dayanne da Costa Maynard, Mayara Daré Vidigal, Priscila Farage, et al.
Sustainability (2020) Vol. 12, Iss. 5, pp. 1804-1804
Open Access | Times Cited: 88
A cross industry evaluation of food waste in restaurants
Bruce McAdams, Mike von Massow, Monica Gallant, et al.
Journal of Foodservice Business Research (2019) Vol. 22, Iss. 5, pp. 449-466
Closed Access | Times Cited: 81
Awareness of food waste recycling in restaurants: evidence from China
Lixia Lang, Yueju Wang, Xingpeng Chen, et al.
Resources Conservation and Recycling (2020) Vol. 161, pp. 104949-104949
Closed Access | Times Cited: 78
Food waste and out-of-home-dining: antecedents and consequents of the decision to take away leftovers after dining at restaurants
Shalini Talwar, Puneet Kaur, Rambalak Yadav, et al.
Journal of Sustainable Tourism (2021) Vol. 31, Iss. 1, pp. 47-72
Open Access | Times Cited: 68
Resourcefulness of chefs and food waste prevention in fine dining restaurants
Viachaslau Filimonau, Chien-Chang Chiang, Ling‐en Wang, et al.
International Journal of Hospitality Management (2022) Vol. 108, pp. 103368-103368
Open Access | Times Cited: 48
Restaurant management and food waste reduction: factors affecting attitudes and intentions in restaurants of Spain
Viachaslau Filimonau, Ayşen Çoşkun, Belén Derqui, et al.
International Journal of Contemporary Hospitality Management (2021) Vol. 34, Iss. 3, pp. 1177-1203
Closed Access | Times Cited: 41
Food waste management in the catering industry: Enablers and interrelationships
Zepeng Wu, Ahmed Mohammed, Irina Harris
Industrial Marketing Management (2021) Vol. 94, pp. 1-18
Open Access | Times Cited: 39
All you can eat or all you can waste? Effects of alternate serving styles and inducements on food waste in buffet restaurants
Yevvon Yi‐Chi Chang
Current Issues in Tourism (2021) Vol. 25, Iss. 5, pp. 727-744
Closed Access | Times Cited: 36
Food waste and its management in restaurants of a transition economy: An exploratory study of Uzbekistan
Viachaslau Filimonau, Umidjon Matyakubov, Ollonazar Allonazarov, et al.
Sustainable Production and Consumption (2021) Vol. 29, pp. 25-35
Closed Access | Times Cited: 34
Food waste and its management in the foodservice sector of a developing economy: An exploratory and preliminary study of a sample of restaurants in Iraq
Viachaslau Filimonau, Hussein L. Algboory, Nameer Khairullah Mohammed, et al.
Tourism Management Perspectives (2022) Vol. 45, pp. 101048-101048
Open Access | Times Cited: 26
Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand
Uraiporn Kattiyapornpong, Morakot Ditta-Apichai, Chatchasorn Chuntamara
Sustainability (2023) Vol. 15, Iss. 13, pp. 10213-10213
Open Access | Times Cited: 15
Food Loss and Waste in India: The Knowns and The Unknowns
Monika Agarwal, Sushant Agarwal, Subia Ahmad, et al.
(2021)
Open Access | Times Cited: 32
Food waste management in chain-affiliated and independent consumers' places: A preliminary and exploratory study
Viachaslau Filimonau, Riaz Uddin
Journal of Cleaner Production (2021) Vol. 319, pp. 128721-128721
Closed Access | Times Cited: 32
A sleeping giant? Food waste in the foodservice sector of Russia
Viachaslau Filimonau, Vladimir A. Ermolaev
Journal of Cleaner Production (2021) Vol. 297, pp. 126705-126705
Open Access | Times Cited: 31
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers
Edmund Goh, Bendegül Okumuş, Ferry Jie, et al.
British Food Journal (2022) Vol. 124, Iss. 12, pp. 4666-4685
Closed Access | Times Cited: 22
Hotel food waste in Cyprus: An exploratory case study of hotels in Limassol
Petros Demetriou
Cogent Social Sciences (2022) Vol. 8, Iss. 1
Open Access | Times Cited: 20
Consumer intentions to reduce food waste in all-you-can-eat restaurants based on personal norm activation
Iriyadi Iriyadi, Budi Setiawan, Ratih Puspitasari
Heliyon (2023) Vol. 9, Iss. 2, pp. e13399-e13399
Open Access | Times Cited: 13
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