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19 lis 2022 · Prevention and reduction of non-food wastes and emissions. Two primary green measures for reducing non-food waste have been studied. The first set of measures concentrate on reducing wastes generated from packaging and receipts by replacing disposable cutlery with reusable ones and using substitutes for paper.
18 lip 2021 · These approaches set out guidance on the preferred methods of dealing with food waste so as to minimize its impact on the environment and society. The present study provides literature knowledge about food waste management at the restaurant level, and highlights some practical implications.
15 lis 2021 · The data were collected in restaurants to quantify food waste, with interviews with consumers and employees, and the calculation of the environmental impact of the waste using the life cycle assessment.
Consider waste tracking systems that capture: the weight, type (e.g., fruits or vegetables), and source (e.g., spoilage or overproduction) of food waste, and use the information to improve kitchen operations (e.g., reduce prep trim and overproduction).
• Key strategies for achieving food waste reduction were to measure the food waste, engage staff, reduce food overproduction, rethink inventory and purchasing practices, and repurpose excess food.
24 lip 2020 · These cities define the future of our planet by emphasizing the efficient use of resources and the well-being of communities. This study focuses on “Green Cities” and the restaurant industry.
FOOD WASTE is any solid or liquid food substance, raw or cooked, which is discarded. Food waste is made up of all the organic remnants that can be generated when food is processed, handled, stored, prepared, cooked, and served. FRONT-OF-HOUSE (FOH) is where customers engage with restaurant staff to order food and
