Lack of knowledge, attitude, and behavior in managing leftover foods in households impacts the natural ecosystem and food chain, particularly in developing countries. This research aims to analyze appropriate methods for reducing and processing food waste produced in household areas. This research method uses qualitative research with operational research methods carried out for 6 months on 25 housewives in Pondok Labu Village in South Jakarta, Indonesia. The research was carried out in 3 stages, the first stage before the intervention, the second stage providing the intervention, and the third stage after the intervention. Results showed that before the intervention, on average each respondent produced 351 g of food waste each day. This amount decreased to 8.43 g/day after respondents participated in socialization to reduce food waste and training to manage food waste. The concluded that a combination of education and training improves knowledge, attitude, and behavior in household food waste management and helps moderate food waste generation.

The effects of climate change are recognized globally. This study hypothesizes that climate change impacts are a complex system that creates a ripple effect on water security, food security, and economic security. Ultimately, those domains simultaneously exacerbate climate change effects and produce national security concerns. The study’s framework uses a transdisciplinary team’s quantitative and qualitative approach to evaluate the challenges and possible solutions to climate change security on the Water–Food–Socioeconomic Nexus. Iraq has been taken as a case study highlighting the deficits in management and governance. The dynamic of the ripple effect shows the interventions for each sector’s water-food-socioeconomic and security that collectively impact upon each other over time. The radical shift in the political infrastructure after 2003 from a centralized to a decentralized one without proper preparation is one of the root causes of the governance and management anarchy. About 228 state and non-state actors are involved in decision-making, leaving it fragile and unsustainable. Only 1% of the national budget is allocated to both the Ministry of Water Resources and the Ministry of Agriculture, which leaves no capacity to mitigate the risk of climate change impact.

This study explores the factors that affect consumer adoption of reusable packaging in South Korea’s food delivery market. Adopting a mixed-method that includes interviews and an online survey of 137 consumers aged 18 to 30, the analysis, using an ordered probit model, reveals key drivers of the likelihood of switching to food delivery services using reusable packaging. Positive influences include environmental concerns, intention to take action on disposable packaging, willingness to pay extra, and awareness that reusable packaging does not require washing. However, challenges such as hygiene concerns and higher delivery fees deter consumers from switching to reusable package option. Demographic factors like living arrangements and gender show minimal impact. In response to the findings, the study suggests strategic solutions, including a pilot program, to overcome barriers and effectively demonstrate the benefits of reusable containers.

The proposed scientific article aims to analyze the application of Lean Six Sigma in the food industry. To this end, a detailed methodology has been designed that ranges from the selection of the works to the synthesis and presentation of the results obtained. The methodology is based on rigorous inclusion criteria to ensure the relevance and quality of the selected sources, including books, academic articles, theses, and other relevant documents. Through extensive searches of academic databases and other reliable sources, key works were identified that specifically address the implementation of Lean Six Sigma in the context of food production. Once the relevant papers were collected, a critical analysis was conducted to identify common themes, trends, and key findings. The works were classified according to their main focus, such as process improvement, waste reduction, supply chain optimization and food safety assurance. This categorization allowed the information to be organized in a coherent way and to facilitate the synthesis of the results. The results obtained were presented in a table that included details about each selected work, such as title, author, year of publication, abstract and links to the original source. This structured and rigorous approach provides a clear and comprehensive view of the topic, contributing to the advancement of knowledge in this area and offering practical guidance for practitioners and researchers interested in the application of Lean Six Sigma in the food industry. The literature on Lean Six Sigma in the food industry highlights its importance in improving efficiency, quality, and safety. Key recommendations include gradual implementation, appropriate training, focus on quality, and continuous improvement.

This study explores the intricate relationship between emotional cues present in food delivery app reviews, normative ratings, and reader engagement. Utilizing lexicon-based unsupervised machine learning, our aim is to identify eight distinct emotional states within user reviews sourced from the Google Play Store. Our primary goal is to understand how reviewer star ratings impact reader engagement, particularly through thumbs-up reactions. By analyzing the influence of emotional expressions in user-generated content on review scores and subsequent reader engagement, we seek to provide insights into their complex interplay. Our methodology employs advanced machine learning techniques to uncover subtle emotional nuances within user-generated content, offering novel insights into their relationship. The findings reveal an inverse correlation between review length and positive sentiment, emphasizing the importance of concise feedback. Additionally, the study highlights the differential impact of emotional tones on review scores and reader engagement metrics. Surprisingly, user-assigned ratings negatively affect reader engagement, suggesting potential disparities between perceived quality and reader preferences. In summary, this study pioneers the use of advanced machine learning techniques to unravel the complex relationship between emotional cues in customer evaluations, normative ratings, and subsequent reader engagement within the food delivery app context.

The article highlights Malaysia’s multicultural history, the advancement of Internet technology, and the worldwide appeal of Chinese food, all of which serve as a good basis for the project. This study focuses on Malaysian Chinese takeout systems. The research’s primary goals include developing new business options for the Chinese food sector, as well as enhancing customer happiness and efficiency of takeout systems. As a result, the project intended to create a Web-based system for managing several tasks associated with meal ordering by users. For the system development, an Object-Oriented System Development (OOSD) methodology was used, mostly with the Java programming language. Model-View-Control (MVC) framework was employed throughout development to improve system administration. Redis and HTTP session technologies were included for user login to increase system security. For database operations, MyBatis and MyBatis Plus were also employed to enhance ease and security. The system adheres to design principles and leverages technologies like ElementUI and jQuery to further fulfill this criterion to provide a user-friendly interface. The results of this study demonstrate significant improvements in the overall efficiency of the takeout process, leading to enhanced user experiences and greater customer satisfaction. In addition to streamlining operations, the system opens new avenues for the Malaysian Chinese food industry to capitalize on the growing demand for online food ordering. This research provides a solid foundation for future innovations in takeout systems and serves as a reference point for enhancing the Chinese gastronomy sector in a rapidly digitizing world.