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Life cycle environmental impacts of food away from home and mitigation strategies—a review

  • Published:2020-07 Issue: Volume:265 Page:110471
  • ISSN:0301-4797
  • Container-title:Journal of Environmental Management
  • language:en
  • Short-container-title:Journal of Environmental Management

Author:

Dai Tao,Yang Yi,Lee Ross,Fleischer Amy S.,Wemhoff Aaron P.

Funder

National Science Foundation

U.S. Environmental Protection Agency

Publisher

Elsevier BV

Subject

Management, Monitoring, Policy and Law,Waste Management and Disposal,General Medicine,Environmental Engineering

Reference142 articles.

1. Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade;Calderón;Int. J. Life Cycle Assess.,2018

2. Building energy metering and environmental monitoring - a state-of-the-art review and directions for future research;Ahmad;Energy Build.,2016

3. Quick Service Restaurant Waste Composition Study;Austin Resource Recovery,2012

4. Waste Characterization Study. Chicago Dep. Environ.;CDM,2010

5. Restaurant and food service life cycle assessment and development of a sustainability standard;Baldwin;Int. J. Life Cycle Assess.,2011

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