The next step in sustainable dining: the restaurant food waste map for the management of food waste
Author:
Publisher
Springer Science and Business Media LLC
Subject
Religious studies,Cultural Studies
Link
https://link.springer.com/content/pdf/10.1007/s43039-021-00032-x.pdf
Reference88 articles.
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3. Arancon, R. A. D., Lin, C. S. K., Chan, K. M., Kwan, T. H., & Luque, R. (2013). Advances on waste valorization: New horizons for a more sustainable society. Energy Science and Engineering, 1(2), 53–71.
4. Arvanitoyannis, I. S. (2010). Waste management for the food industries. New York: Elsevier.
5. Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry—magnitude and potential for reduction. Waste Management, 35, 218–226.
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