Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits

1. Consumer Agency and the Ethical Obligations of Food Service Providers in an Era of Cheap Food, Racial Inequality, and Neoliberal Governance
Robert M. Chiles
2. To Be Green or Not to Be Green: Costs and Benefits Related to Sustainability Decision-Making in the Restaurant Industry
Robin B. DiPietro
3. Food Safety: Integrating Behavior Change and Motivation Design
Kevin R. Roberts and Naiqing Lin
4. Promoting More Sustainable Consumers Decisions in Foodservice Settings: Effectiveness of the “Nudges” Approach
Laure Saulais, Maurice Doyon, and Camille Massey
5. Nutritional Status of Children Participating in the Supplementary Nutritional Programme (SNP) and Mothers’ Perceptions of Services Provided
Angeline Jeyakumar and Mrudula Holkar
6. Foodservice Employees’ Knowledge of Healthy Alternative Meals Based on Out-of-Home Eating Trends in South Africa
H. Kesa and A. N. Melani
7. The Impact of Farm-to-School and Local Food Expenditures on School Foodservice Revenues
Victor Motta
8. The Influence of Managerial Traits and Behavior in the Foodservice Industry
Kwanglim Seo
9. U. S. Trends in Food Away from Home
Jungtae Soh
10. Processing Fluency: An Approach to Look for Nudge Interventions
Yuxia Ouyang
11. Cost-Benefit Assessment of Local Foods in Independent Restaurants
Amit Sharma and Frode Alfnes
12. The Tradeoff Model: An Agency Perspective to Understanding the Process of Everyday Food Choice Transactions
Amit Sharma