Publisher
Springer Nature Singapore
Reference15 articles.
1. Eriksson, M., Malefors, C., Callewaert, P., Hartikainen, H., Pietilainen, O., & Strid, I. (2019). What gets measured gets managed – Or does it? Connection between food waste quantification and food waste reduction in the hospitality sector. Resources, Conservation & Recycling: X, 4, 100021.
2. Henningsson, S., Hyde, K., Smith, A., & Campbell, M. (2004). The value of resource efficiency in the food industry: A waste minimization project in East Anglia, UK. Journal of Cleaner Production, 12(5), 505–512.
3. Hettiaratchi, J. P. A., Hsiesh, H. N., Meegoda, J. N., & Hunte, C. (2010). Sustainable management of household solid waste. International Journal of Environment and Waste Management, 6(1/2), 96–106.
4. Kumar, A., & Saxena, Y. K. (2005). Waste minimization—Pollution control at source. Journal New Cloth Market. A complete textile magazine from textile technologists, IIMS, Ahmedabad, pp. 27–30
5. Mizsey, P. (1994). Waste reduction in the chemical industry. Journal of Hazardous Materials, 37(1), 1–11.