Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria

Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria

There is an urgent need for primary data collection on food waste to obtain solid quantification data that can be used as an indicator in the goal of halving food waste by 2030. This study examined how quality baselines for food waste can be achieved within the different segments of the hospitality...

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Bibliographic Details
Main Authors: Christopher Malefors, Pieter Callewaert, Per-Anders Hansson, Hanna Hartikainen, Oona Pietiläinen, Ingrid Strid, Christina Strotmann, Mattias Eriksson
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Sustainability
Subjects:
quantification
baseline
sustainable development goals
benchmark
waste per portion
restaurants
hotels
schools
measurements
Online Access:https://www.mdpi.com/2071-1050/11/13/3541

Internet

https://www.mdpi.com/2071-1050/11/13/3541

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