Lean Management Approach to Reduce Waste in HoReCa Food Services
نویسندگان
چکیده
منابع مشابه
The potential of food preservation to reduce food waste.
While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainabi...
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Working against food waste is key to reduce hunger and to improve food sustainability. One third of the edible parts of the foods produced for human consumption are wasted, what represents 1.300 millions of tonnes per year worldwide. From those, 11 millions of tones come from food services, such as hotels, restaurants and caterings, sector in Europe. At the same time, the current economic crisi...
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ژورنال
عنوان ژورنال: Resources
سال: 2020
ISSN: 2079-9276
DOI: 10.3390/resources9120144