Prevention of food waste in restaurants, hotels, canteens and catering / / Jarle Marthinsen [and three others]

• Pubblicazione: Copenhagen, [Denmark] : , : Nordic Council of Ministers, , 2012; ©2012
• Descrizione fisica: 1 online resource (119 p.)
• Disciplina: 647.95068
• Soggetto topico: Restaurants - Environmental aspects; Restaurants - Pollution prevention; Restaurants - Source reduction (Waste management); Food industry and trade - Waste minimization; Food conservation
• Altri autori: MarthinsenJarle
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: ""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""
• Titolo autorizzato: Prevention of food waste in restaurants, hotels, canteens and catering
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910823460003321
• Lo trovi qui: Univ. Federico II