Quantification of food waste in public catering services – A case study from a Swedish municipality

Author:

Eriksson Mattias,Persson Osowski Christine,Malefors Christopher,Björkman Jesper,Eriksson Emelie

Publisher

Elsevier BV

Subject

Waste Management and Disposal

Reference34 articles.

1. High food wastage and low nutritional intakes in hospital patients;Barton;Clin. Nutr.,2000

2. Food waste in the Swiss food service industry – magnitude and potential for reduction;Betz;Waste Manage.,2015

3. Boij, A., 2013. Mindre matsvinn. Utvärdering av Hushållningssällskapets nationella projekt. Report 2013:1.

4. Food waste in a school nutrition program after implementation of new lunch program guidelines;Byker;J. Nutr. Educ. Behav.,2014

5. EC, 2010, Final Report – Preparatory Study on Food Waste Across EU27, European Commission. DG ENV – Directorate C, Brussels.

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