Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the...

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Bibliographic Details
Main Authors: Christina Strotmann, Silke Friedrich, Judith Kreyenschmidt, Petra Teitscheid, Guido Ritter
Format: Article
Language:English
Published: MDPI AG 2017-08-01
Series:Sustainability
Subjects:
food waste
food service facilities
resource efficiency
hospital catering
plate waste
serving losses
sustainable nutrition
Online Access:https://www.mdpi.com/2071-1050/9/8/1409

Internet

https://www.mdpi.com/2071-1050/9/8/1409

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