Prevention of Food Waste in Restaurants, Hotels, Canteens and Catering PDF Download

Author:
Publisher: Nordic Council of Ministers
ISBN: 9289323779
Category : Business & Economics
Languages : en
Pages : 119

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Author: Walter Leal Filho
Publisher: Springer
ISBN: 3319109065
Category : Science
Languages : en
Pages : 222

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This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.

Author: Ludovica Principato
Publisher: Springer
ISBN: 3319788876
Category : Social Science
Languages : en
Pages : 64

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This book presents what is the state-of-the-art in the field of the food waste phenomenon at consumer level, including a thorough literature review, and it highlights trends in the field. It provides a comprehensive starting point for future research. Food waste represents a major public policy issue, which is included in the UN Sustainable Development Goals. In this context, the present work identifies the most important definitions given to food waste and its environmental, social and economic impacts. With a comprehensive literature review that covers a forty-year time span (1977-2017), this book highlights the multiple, complex facets of food waste at the consumer level. Drawing from behavioural and marketing theories, it proposes a new theoretical framework with the aim to better explain food waste behaviour. Extensive research is being carried out on the main worldwide initiatives (both public and private) and food policies aimed at tackling the phenomenon.

Author: Atun Roy Choudhury
Publisher: CRC Press
ISBN: 1040085725
Category : Technology & Engineering
Languages : en
Pages : 403

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Material and Energy Recovery from Solid Waste for a Circular Economy describes solid waste to material and energy recovery to bridge the gap between theoretical possibilities and on-field criticalities. It deals with various resource recovery possibilities from numerous waste streams such as municipal solid, hazardous waste, human faecal sludge, construction and demolition waste, and electronic waste. The practical issues of resource recovery and possible remedies derived through onsite practice and experience are incorporated. It includes real-life feasibility analysis and implementation of waste-to-energy systems supported by case studies. Features: Provides comprehensive discussion on both energy and material recovery Addresses the missing linkage between the techno-commercial feasibility of existing systems and environmental impact Discusses techno-commercial feasibility and environmental impacts Offers balance between theoretical knowledge sharing and practical execution-related issues Includes case study, LCA, and technical feasibility chapters This book is aimed at graduate students and researchers in environmental, civil, and chemical engineering.

Author: Elina Närvänen
Publisher: Springer Nature
ISBN: 3030205614
Category : Business & Economics
Languages : en
Pages : 455

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Book Description
This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com

Author: Walter Leal Filho
Publisher: Springer
ISBN: 3319246607
Category : Business & Economics
Languages : en
Pages : 532

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A major objective of this volume is to create and share knowledge about the socio-economic, political and cultural dimensions of climate change. The authors analyze the effects of climate change on the social and environmental determinants of the health and well-being of communities (i.e. poverty, clean air, safe drinking water, food supplies) and on extreme events such as floods and hurricanes. The book covers topics such as the social and political dimensions of the ebola response, inequalities in urban migrant communities, as well as water-related health effects of climate change. The contributors recommend political and social-cultural strategies for mitigate, adapt and prevent the impacts of climate change to human and environmental health. The book will be of interest to scholars and practitioners interested in new methods and tools to reduce risks and to increase health resilience to climate change.

Author: Simone Busetti
Publisher: Taylor & Francis
ISBN: 1000726908
Category : Business & Economics
Languages : en
Pages : 284

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This book examines policy responses to food waste and loss, an issue of significant, global concern, with one-third of food produced for human consumption lost or wasted. Investigating food waste and loss under an interdisciplinary lens, the contributors employ a variety of methodological approaches, including quantitative and qualitative techniques, drawing on in-depth case studies and action research. The volume is organised into four parts: Understanding Food Loss and Waste, International Programmes, National Policies and Local Initiatives. The first part introduces the reader to the concept of food loss and waste, how it can be measured, its causes and consequences, and how it can be reduced. The second part is dedicated to international and cross-country case studies, with six chapters reviewing national policies implemented in France, Italy, Romania, Japan, China and the United States. In Part Four, three chapters are dedicated to local food recovery and redistribution initiatives. By focusing on different territories and different levels of governance, the book provides a detailed evaluation of food loss and waste policies, the barriers and opportunities of implementing the policies, as well as the impact they are actually having. The chapters are both descriptive and evaluative and draw out lessons for designing, implementing and reforming programmes. This book will be of great interest to students and scholars working on food waste, food policy, sustainable food systems, agricultural production and supply chains and public policy, as well as policymakers involved with developing and implementing programmes and policies to regulate and reduce food waste and loss.

Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309680735
Category : Social Science
Languages : en
Pages : 323

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Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.

Author: Vicky Katsoni
Publisher: Springer Nature
ISBN: 3031543386
Category :
Languages : en
Pages : 1078

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Author: Vicky Katsoni
Publisher: Springer Nature
ISBN: 3030724697
Category : Business & Economics
Languages : en
Pages : 771

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This book gathers the proceedings of the 7th International Conference, with the theme “Culture and Tourism in a Smart, Globalized and Sustainable World,” held on Hydra Island, Greece, on June 17–19, 2020, published with the support of the International Association of Cultural and Digital Tourism. Highlighting the contributions made by numerous writers to the advancement of tourism research, this book presents a critical academic discourse on sustainable practices in the smart tourism context, improving readers’ understanding of, and stimulating future debates in, this critical area. In addition to the knowledge economy and the concept of smart destinations, the book addresses new modes of tourism management and development, as well as emerging technologies, including location-based services, the Internet of things, smart cities, mobile services, gamification, digital collections and the virtual visitor, social media, social networking, and augmented reality.