Reducing portion size misperception and food waste in restaurants through contrast-based menu communication

Journal of Hospitality and Tourism Management 2026 Open access

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Authors: Yaou Hu

DOI: 10.1016/j.jhtm.2026.101400

Cited by: 2

References: 42

Fields of Study & Subjects

Food Waste Reduction and Sustainability Consumer Attitudes and Food Labeling Consumer Packaging Perceptions and Trends

References 42