Contents : The Sustainable Innovation Design in Catering Service,Service Robots: Trends and Technology,Service Robots in Catering Applications: A Review and Future Challenges,The Emergence of Service Robots at Restaurants: Integrating Trust, Perceived Risk, and Satisfaction,Robot Cooking—Transferring Observations into a Planning Language: An Automated Approach in the Field of Cooking,The Management of Meals in Food Service Establishments in the Context of Food Waste— Results of Focus Group Interviews with Employees and Owners, Managing Foodservice Quality in the Foodservice Industry,The Meat We Do Not Eat. A Survey of Meat Waste inGerman Hospitality and Food Service Businesses,Potential Role of Technology Innovation in Transformation of Sustainable Food Systems: A Review,The Development of a Service System for Facilitating Food Resource Allocation and Service Exchange