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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:

Application of eco-efficiency in the assessment of raw materials consumed by university restaurants in Brazil: A case study
Virgílio José Strasburg, Vanusca Dalosto Jahno
Journal of Cleaner Production (2017) Vol. 161, pp. 178-187
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

The impacts of higher education institutions on sustainable development
Florian Findler, Norma Schönherr, Rodrigo Lozano, et al.
International Journal of Sustainability in Higher Education (2019) Vol. 20, Iss. 1, pp. 23-38
Open Access | Times Cited: 317
Longevity and Circularity as Indicators of Eco-Efficient Resource Use in the Circular Economy
Frank Figge, Andrea Thorpe, Philippe Givry, et al.
Ecological Economics (2018) Vol. 150, pp. 297-306
Closed Access | Times Cited: 192
Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review
Dayanne da Costa Maynard, Mayara Daré Vidigal, Priscila Farage, et al.
Sustainability (2020) Vol. 12, Iss. 5, pp. 1804-1804
Open Access | Times Cited: 84
Environmental Impacts of University Restaurant Menus: A Case Study in Brazil
Maria Hatjiathanassiadou, Sthephany Rayanne Gomes de Souza, Josimara Pereira Nogueira, et al.
Sustainability (2019) Vol. 11, Iss. 19, pp. 5157-5157
Open Access | Times Cited: 62
Sustainability Indicators in Restaurants: The Development of a Checklist
Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, et al.
Sustainability (2020) Vol. 12, Iss. 10, pp. 4076-4076
Open Access | Times Cited: 40
Environmental sustainability in restaurants. A systematic review and future research agenda on restaurant adoption of green practices
Arun Madanaguli, Amandeep Dhir, Puneet Kaur, et al.
Scandinavian Journal of Hospitality and Tourism (2022) Vol. 22, Iss. 4-5, pp. 303-330
Open Access | Times Cited: 25
Green innovation ecosystem and water performance in the food service industry: The effects of environmental management controls and digitalization
Fabrícia Silva da Rosa, Lorenzo Compagnucci, Rogério João Lunkes, et al.
Business Strategy and the Environment (2023) Vol. 32, Iss. 8, pp. 5459-5476
Open Access | Times Cited: 14
Direcionamentos propostos para a redução do desperdício de alimentos no contexto de instituições públicas hospitalares no Estado do Tocantins
Adão Pinto dos Santos, Gabriel Sperandio Milan, Míriam Borchardt, et al.
Revista de Gestão e Secretariado (Management and Administrative Professional Review) (2025) Vol. 16, Iss. 2, pp. e4668-e4668
Open Access
Food waste environmental impact assessment as leverage to better guide restaurants toward improving their sustainability
Jade Lévesque, Véronique Perreault, Sergey Mikhaylin
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100742-100742
Closed Access | Times Cited: 8
Sustainable Development Practices of Restaurants in Romania and Changes during the COVID-19 Pandemic
Codruța Adina Băltescu, Nicoleta Andreea Neacşu, Anca Madar, et al.
Sustainability (2022) Vol. 14, Iss. 7, pp. 3798-3798
Open Access | Times Cited: 12
Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency
Jade Lévesque, Laurence Godin, Véronique Perreault, et al.
Journal of Cleaner Production (2024) Vol. 440, pp. 140765-140765
Closed Access | Times Cited: 2
Eco-efficiency as a prioritization tool in the reduction of food waste in restaurants
Jade Lévesque, Véronique Perreault, Sergey Mikhaylin
The Science of The Total Environment (2024) Vol. 927, pp. 171515-171515
Open Access | Times Cited: 2
Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer
Josimara Pereira Nogueira, Maria Hatjiathanassiadou, Sthephany Rayanne Gomes de Souza, et al.
Sustainability (2020) Vol. 12, Iss. 11, pp. 4340-4340
Open Access | Times Cited: 16
Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services
Maísa Lins, Renata Puppin Zandonadi, Virgílio José Strasburg, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1369-1369
Open Access | Times Cited: 14
Food waste in a hotel foodservice: A case study identifying hot spots and strategies to prioritize towards a reduction
Jade Lévesque, Véronique Perreault, Laurent Bazinet, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100600-100600
Closed Access | Times Cited: 9
Geração de resíduos na aquisição de vegetais in natura e minimamente processados por serviço de nutrição e dietética de um hospital público
Vanessa Thais Peres Melo, Virgílio José Strasburg
Brazilian journal of food technology/Brazilian Journal of Food Technology (2020) Vol. 23
Open Access | Times Cited: 14
Sustainability in food service: A systematic review
Fernanda Correa Carletto, Lara Onofre Ferriani, Daniela Alves Silva
Waste Management & Research The Journal for a Sustainable Circular Economy (2022) Vol. 41, Iss. 2, pp. 285-302
Open Access | Times Cited: 8
Eco-efficiency and demand of enteral diets used in patients of a Brazilian public hospital before and during the COVID-19 pandemic
Virgílio José Strasburg, Lauren Yurgel da Silva, Denise Eberhardt, et al.
Environment Development and Sustainability (2024)
Closed Access | Times Cited: 1
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices
Paola Cáceres, Claudia Troncoso-Pantoja, B. Rodrigo Buhring, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100873-100873
Closed Access | Times Cited: 1
Impactos ambientales de los patrones del menú de un hospital universitario en Uruguay
Virgílio José Strasburg, Sonia Dergazarián, Sandra Nacaratto, et al.
Revista Contexto & Saúde (2024) Vol. 24, Iss. 48, pp. e14133-e14133
Open Access | Times Cited: 1
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay
Virgílio José Strasburg, Gabriela Prattes, Brenda Acevedo, et al.
Archivos Latinoamericanos de Nutrición (2023) Vol. 73, Iss. 2, pp. 90-101
Open Access | Times Cited: 3
Sustentabilidade na Produção de Refeições: Boas Práticas Ambientais, Geração de Resíduos e a Percepção de Manipuladores de Alimentos em uma Unidade de Alimentação e Nutrição
Imery Kelly Silva Pereira, Leticia Sinhorelli de Oliveira Camillo, Amanda Martins Matias, et al.
Ensaios e Ciência C Biológicas Agrárias e da Saúde (2023) Vol. 26, Iss. 4, pp. 475-484
Open Access | Times Cited: 3
Evaluation of the ecoefficiency of greenhouse gases generation in the provision of complementary meals in a public hospital
Karla Renata Romagna Ribeiro, Priscilla Moura Rolim, Larissa Mont’Alverne Jucá Seabra, et al.
Research Society and Development (2021) Vol. 10, Iss. 4, pp. e10110413995-e10110413995
Open Access | Times Cited: 7
Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
Virgílio José Strasburg, Laura Souza Fontoura, Luiza Vigne Bennedetti, et al.
Research Society and Development (2021) Vol. 10, Iss. 3, pp. e22510313129-e22510313129
Open Access | Times Cited: 6
Cutting GHG Emissions at Student Housing in Central Mexico through Solid Waste Management
Quetzalli Aguilar-Virgen, Paúl Taboada-González, Eduardo Baltierra-Trejo, et al.
Sustainability (2017) Vol. 9, Iss. 8, pp. 1415-1415
Open Access | Times Cited: 4
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