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This study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which Peterson developed against Bourdieu's stratification theory that emerged in 1992, and it has been the subject of scientific research in different dimensions, including literature, music, art and food.

In this study, databases were systematically searched to identify publications on cultural omnivorousness and food. The data obtained in the study was appraised using the checklist of preferred reporting items for systematic reviews and meta-analyses (PRISMA).

This study concluded that research on cultural omnivoriusness and food is often investigated from a demand perspective. Findings indicated that the relationship between food and cultural omnivorousness is focused on the axis of eating out, restaurant types and preferences, regions where restaurants are located, liked/preferred food, vegetarianism, the healthy/unhealthy state of food, locality and economic value of preferred food. Moreover, comparing the reviewed study results, it was identified that multiple regression was mostly used in quantitative research, and content analysis was benefited in qualitative research.

The reviewed studies were limited to articles with open access and peer-reviewed journals over the period 1990–2020. In addition, this study adopted a qualitative research approach. Another limitation of the research is that it only examined cultural omnivorousness in terms of food.

It is noticed that the results of the research conducted regarding the relationship between cultural omnivorousness and food vary by countries and cities. The reason for this situation might be the different historical processes and development levels of the countries and the difference in the symbols represented by food in this process. Additionally, in practical terms, this research offers some implications for how the relationship between cultural omnivorousness and food can be used by supply. Restaurants from a consumer perspective and destinations from a tourist perspective can use cultural omnivorousness as a strategic element in their marketing planning.

The literature on cultural omnivorousness is used to make sense of a striking phenomenon, namely the tastes/likes of individuals in the middle and upper classes. However, there has not been found such an examination of food and its use in cultural omnivorousness studies. This article fills the identified gap, adding to the discussion on food and cultural omnivorusness and provides a related research agenda.

The purpose of the study is to evaluate mobile apps developed to prevent food waste from the perspective of responsible production and consumption.

The study employs qualitative methods, and the dataset consists of the 1,382 content and online reviews and comments for 11 mobile apps in addition to 30 in-depth interviews conducted with consumers and restaurant managers/owners using the apps.

Mobile apps are proving to be popular with people, inviting users to fight food waste in a sustainable and responsible way. While users' main motivations for becoming food waste fighters are responsibility, positive emotions and economic sensitivity, restaurants' motivations are different, such as social responsibility, innovative business models, attracting new customers and cost orientation.

Creating digital value and contributing significantly to sustainability in the food industry, mobile apps offer different opportunities to the market. By supporting and encouraging the use of these apps, businesses can reduce food waste, prevent financial losses and offer consumers more choice and variety.

The present study aims to address this lack of empirical research based on a holistic perspective by providing a multidimensional assessment. Such an approach should contribute to a thorough understanding of the motivations that drive users and restaurants to become food waste fighters.