Recently stakeholders in the area of multimedia representation and transmission have been looking at plenoptic technologies to improve immersive experience. Among these technologies, point clouds denote a volumetric information representation format with important applications in the entertainment, automotive and geographical mapping industries. There is some consensus that state-of-the-art solutions for efficient storage and communication of point clouds are far from satisfactory. This paper describes a study on point cloud quality evaluation, conducted in the context of JPEG Pleno to help define the test conditions of future compression proposals. A heterogeneous set of static point clouds in terms of number of points, geometric structure and represented scenarios were selected and compressed using octree-pruning and a projection-based method, with three different levels of degradation. The models were comprised of both geometrical and color information and were displayed using point sizes large enough to ensure observation of watertight surfaces. The stimuli under assessment were presented to the observers on 2D displays as animations, after defining suitable camera paths to enable visualization of the models in their entirety and realistic consumption. The experiments were carried out in three different laboratories and the subjective scores were used in a series of correlation studies to benchmark objective quality metrics and assess inter-laboratory consistency.

PurposeThe purpose of this systematic literature review (SLR) is to analyse which consumer behaviours are more evident in relation to food waste, in addition to seeking to identify which types of food are most wasted in homes and the methods which have been used by studies for such particularities. In this paper, it was possible to identify the universe of consumer characteristics covering the main contributions to the development of this theme with different points of view.Design/methodology/approachTo achieve this goal, the authors performed a SLR according to well-established guidelines set. The authors used tools to partially support the process, which relies on a four-member research team.FindingsThe authors report on 49 primary studies that deal the lack of planning, excessive purchases and the non-reuse of food leftovers by the consumer as the characteristics most evidenced as a consequence of food waste. Furthermore, fruits, vegetables and bread are the most wasted food. Regarding the most used research methods, some studies in this SLR use the qualitative method, but mostly food waste is analysed using the quantitative method.Originality/valueThis SLR is different because it seeks to group different aspects of food waste, mapping not only the consumer’s behavioural characteristics but also seeking to identify the most wasted food. The research contributed to finding theoretical gaps on the subject in favour of reducing waste, based on the findings that demonstrate causing food waste.

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