A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

Based on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan–Do–Check–Act) cycle applied in the Total Quality Management, inv...

Full description

Bibliographic Details
Main Authors: Christina Strotmann, Christine Göbel, Silke Friedrich, Judith Kreyenschmidt, Guido Ritter, Petra Teitscheid
Format: Article
Language:English
Published: MDPI AG 2017-01-01
Series:Sustainability
Subjects:
food waste
change management
resource efficiency
sustainability
food value chain
PDCA cycle
Online Access:http://www.mdpi.com/2071-1050/9/1/66

Internet

http://www.mdpi.com/2071-1050/9/1/66

Similar Items