Marieke C E Battjes‐Fries
Biographic Data
| ID | 10900155 |
|---|---|
| NAME | Marieke C E Battjes‐Fries |
| GIVEN NAMES | Marieke C E |
| FAMILY NAME | Battjes‐Fries |
| SIGNATURE | FRIES M C E B |
| AFFILIATIONS | Louis Bolk Instituut |
| ORCID | 0000-0003-3401-6564 |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 5 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2020 |
| H-INDEX | 1 |
Portioning meat and vegetables in four different out of home settings
Individuals increasingly consume their meals away from home. This article describes a series of studies that examined the effects of meals with reduced amounts of meat and increased amounts of vegetables on food consumption, waste and guest satisfaction in four real-life restaurant settings in the Netherlands: an a-la-carte restaurant, six company canteens, a self-service restaurant, and a buffet restaurant, including nearly 1500 participants in …
Portioning meat and vegetables in four different out of home settings
Individuals increasingly consume their meals away from home. This article describes a series of studies that examined the effects of meals with reduced amounts of meat and increased amounts of vegetables on food consumption, waste and guest satisfaction in four real-life restaurant settings in the Netherlands: an a-la-carte restaurant, six company canteens, a self-service restaurant, and a buffet restaurant, including nearly 1500 participants in …
Portioning meat and vegetables in four different out of home settings
Individuals increasingly consume their meals away from home. This article describes a series of studies that examined the effects of meals with reduced amounts of meat and increased amounts of vegetables on food consumption, waste and guest satisfaction in four real-life restaurant settings in the Netherlands: an a-la-carte restaurant, six company canteens, a self-service restaurant, and a buffet restaurant, including nearly 1500 participants in …
Advertising (1 work) · Agricultural science (1 work) · Agriculture Sustainability and Environmental Impact (1 work) · Business (1 work) · Chemistry (1 work) · Consumer Attitudes and Food Labeling (1 work) · Environmental Science (1 work) · Food Science (1 work) · Food service (1 work) · Food Waste Reduction and Sustainability (1 work)