03863nam 2200649 450 991082346000332120230801232949.0(CKB)3710000000084222(EBL)3383393(SSID)ssj0001166197(PQKBManifestationID)11706380(PQKBTitleCode)TC0001166197(PQKBWorkID)11118905(PQKB)11129702(Au-PeEL)EBL3383393(CaPaEBR)ebr10826381(OCoLC)923314439(MiAaPQ)EBC3383393(EXLCZ)99371000000008422220140128h20122012 uy 0engur|n|---|||||txtccrPrevention of food waste in restaurants, hotels, canteens and catering /Jarle Marthinsen [and three others]Copenhagen, [Denmark] :Nordic Council of Ministers,2012.©20121 online resource (119 p.)TemaNord ;2012:537Description based upon print version of record.92-893-2377-9 Includes bibliographical references.""Introduction""; ""Background and aim of study""; ""Methods and content of report""; ""Definitions and scope of study""; ""Summary""; ""1. An overview of the hospitality sector in Denmark, Finland, Norway and Sweden""; ""1.1 Structure and overview of the hospitality sector""; ""Turnover in national currencies""; ""1.2 Hospitality sector in Denmark""; ""ISS and Eurest""; ""1.3 Hospitality sector in Finland""; ""1.4 Hospitality sector in Norway""; ""1.5 Hospitality sector in Sweden""; ""2. Available existing data on avoidable food waste from the hospitality sector""""2.1 The food value chain""""2.2 Data on food waste""; ""2.3 Comparing results""; ""2.4 Useful key figures for food waste""; ""2.5 Conclusions""; ""3. Instruments and initiatives on avoidable food waste prevention within the hospitality sector""; ""3.1 Instruments of the Government/Authorities""; ""3.2 Initiatives taken by the Nordic hospitality sector""; ""4. Results from the survey""; ""4.1 Overall results of survey""; ""4.2 Detailed results on food wasted within the hospitality sector""; ""4.3 Actions taken today in order to reduce avoidable food waste""""4.4 Actions planned for the future in order to reduce avoidable food waste""""4.5 Actions to be taken by the Government""; ""4.6 Expectations from the guide""; ""5. Proposals and new ideas on avoidable food waste prevention""; ""5.1 Feedback and proposals from hospitality sector in general""; ""5.2 Need for further efforts to reduce avoidable food waste?""; ""5.3 Proposals and ideas for further initiatives and instruments""; ""5.4 Economic instruments""; ""6. The concept of the guide""; ""6.1 Reported needs from the hospitality sector""; ""6.2 Other lesson from the hospitality sector""""6.3 How to use the guide""""7. References""RestaurantsEnvironmental aspectsRestaurantsPollution preventionRestaurantsSource reduction (Waste management)Food industry and tradeWaste minimizationFood conservationRestaurantsEnvironmental aspects.RestaurantsPollution prevention.RestaurantsSource reduction (Waste management)Food industry and tradeWaste minimization.Food conservation.647.95068Marthinsen Jarle1706463Nordic Council of Ministers.MiAaPQMiAaPQMiAaPQBOOK9910823460003321Prevention of food waste in restaurants, hotels, canteens and catering4093879UNINA