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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:

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

Showing 1-25 of 41 citing articles:

Consumers’ Intention toward Mitigation of Plate Waste Behaviour in Restaurants – Development of Conceptual Model
Meghana Salins, P. S. Aithal
International Journal of Management Technology and Social Sciences (2023), pp. 190-230
Open Access | Times Cited: 29
Predicting restaurants’ surplus food platform continuance: Insights from the combined use of PLS-SEM and NCA and predictive model comparisons
Francesca Magno, Fabio Cassia
Journal of Retailing and Consumer Services (2024) Vol. 79, pp. 103820-103820
Open Access | Times Cited: 11
Promoting Sustainable Food Practices in Food Service Industry: An Empirical Investigation on Saudi Arabian Restaurants
Ahmed Hassan Abdou, Thowayeb H. Hassan, Amany E. Salem
Sustainability (2023) Vol. 15, Iss. 16, pp. 12206-12206
Open Access | Times Cited: 13
A survey of quantifying food waste from hotel restaurants and caterers in Multan, Southern Punjab, Pakistan
Abdul Basıt, Nida Urooj, Muhammad Humza, et al.
Food and Humanity (2025), pp. 100501-100501
Closed Access
The effects of emotional self-regulation, ethical evaluations and judgments on customer food waste reduction behaviors in restaurants
Thị Phương Linh Nguyễn
Asia Pacific Journal of Marketing and Logistics (2025)
Closed Access
Regulatory Framework for Industry 5.0 in Food Wastage in Hospitality Industry: Transmuting Intelligent Food System Uplifting Sustainability
Bhupinder Singh, Pushan Kumar Dutta
Sustainable development goals series (2025), pp. 343-353
Closed Access
Food Sharing Platforms as a Technology to Reduce Food Waste at Food Service Level: Recommendations for Businesses and Society
Ludovica Principato, Camilla Comis, Mengting Yu, et al.
Business Ethics the Environment & Responsibility (2025)
Closed Access
From trash to cash: the effect of product construal and benefit appeals on consumer evaluations of rescued meals
Anna de Visser-Amundson, Mirella Kleijnen, Aylin Aydinli
International Journal of Contemporary Hospitality Management (2023) Vol. 35, Iss. 12, pp. 4365-4383
Open Access | Times Cited: 7
Logistics strategies of food delivery O2O supply chain with anti-food waste regulation
XU Shi-qi, Yanan Du, Guangye Xu
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 2
The (de)motives for using food waste reduction apps among hospitality providers
Belén Derqui, Viachaslau Filimonau
Sustainable Development (2024)
Open Access | Times Cited: 2
Modeling the intention and adoption of food waste prevention practices among Chinese households
Yue Ma, Abdullah Al Mamun, Mohd Helmi Ali, et al.
Humanities and Social Sciences Communications (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 6
Environmental cognition and environmental performance in restaurants: roles of green supplier selection and joint actions
Soomin Shin, Meehee Cho
International Journal of Contemporary Hospitality Management (2022) Vol. 35, Iss. 6, pp. 1925-1942
Closed Access | Times Cited: 8
Overcoming barriers to sustainable development: Evaluating what information frameworks matter and how they work in reducing consumer food waste
Ting Xu, Lingyun Mi, Xuejiao Wang, et al.
Sustainable Development (2024)
Closed Access | Times Cited: 1
‘Wasting food is normal!’: How food waste can become the (new) norm in casual dining restaurants
Jarotwan Koiwanit, Viachaslau Filimonau
Journal of Hospitality and Tourism Management (2024) Vol. 62, pp. 1-13
Open Access | Times Cited: 1
An Extensive Analysis of Understanding Consumer Intention towards Reduction of Food Waste
Meghana Salins, P. S. Aithal
International Journal of Management Technology and Social Sciences (2022), pp. 400-416
Open Access | Times Cited: 6
Exploring Food Waste at a Hospitality Staff Canteen With Meteorological Data
Sut Ieng Lei, Elizabeth Agyeiwaah, Lawrence Hoc Nang Fong, et al.
Journal of Hospitality & Tourism Research (2023) Vol. 48, Iss. 4, pp. 607-621
Closed Access | Times Cited: 3
Environmental Awareness and Food Waste Reduction Among Generation Z in Indonesia
Edi Purwanto, Naurissa Biasini, Aries Yulianto, et al.
International Journal of Environmental Impacts (2023) Vol. 6, Iss. 3, pp. 101-111
Open Access | Times Cited: 3
La sustentabilidad en la industria de restaurantes: prácticas, desafíos y oportunidades
Ángel Gabriel de Niz Sedano, Areli Nájera González
Suma de Negocios (2023) Vol. 14, Iss. 31, pp. 164-172
Open Access | Times Cited: 3
The Antecedents of Household Acceptance on Food Waste Innovation Products in Terengganu
Noorazlin Ramli, Hayati Adilin Mohd Abd Majid, Wan Nazriah Wan Nawawi, et al.
International Academic Symposium of Social Science 2022 (2022), pp. 75-75
Open Access | Times Cited: 5
From Waste to Taste
Anna De Visser Amundson
(2024)
Open Access
Articulating Deep Learning and Internet of Things (IoT) in the Hospitality Industry as a Catalyst for Sustainable Consumption and Food Wastage
Bhupinder Singh, Vishal Jain, Christian Kaunert
Practice, progress, and proficiency in sustainability (2024), pp. 182-199
Closed Access
Food and Tourism
Ling‐en Wang, Guiqiang Qiao, Xiaoyu Zhang, et al.
(2024), pp. 469-488
Closed Access
Smart food waste fighters: insights from mobile apps and users
Cansev Özdemir, Gizem Sultan Kaman, Hakan Yılmaz
Journal of Hospitality and Tourism Insights (2024)
Closed Access
How do two facets of social media interaction shape waste sorting behaviour? Empirical evidence from Beijing, China
Myat Su Han, Yiwen Zhang, C.B. Liu
Technological Forecasting and Social Change (2024) Vol. 210, pp. 123850-123850
Closed Access
Revolutionizing Responsible Consumption and Production of Food In Hospitality Industry
Bhupinder Singh, Christian Kaunert
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 445-474
Closed Access
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