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What gets measured gets managed – Or does it? Connection between food waste quantification and food waste reduction in the hospitality sector

  • Published:2019-12 Issue: Volume:4 Page:100021
  • ISSN:2590-289X
  • Container-title:Resources, Conservation & Recycling: X
  • language:en
  • Short-container-title:Resources, Conservation & Recycling: X

Author:

Eriksson MattiasORCID,Malefors Christopher,Callewaert Pieter,Hartikainen Hanna,Pietiläinen Oona,Strid Ingrid

Funder

Swedish Research Council for Sustainable Development

Research Council of Norway

Finnish Ministry of Agriculture and Forestry

European Union´s Horizon 2020 research and innovation program

Publisher

Elsevier BV

Subject

Economics and Econometrics,Waste Management and Disposal

Reference38 articles.

1. Potential environmental benefits from food waste prevention in the food service sector;Beretta;Resour. Conserv. Recycl.,2019

2. Food waste minimization from a life-cycle perspective;Bernstad Saraiva Schott;J. Environ. Manage.,2015

3. Life cycle assessment of supermarket food waste;Brancoli;Resour. Conserv. Recycl.,2017

4. Bread loss rates in supplier-retailer interface – analysis of risk factors as support for waste prevention measures;Brancoli;Resour. Conserv. Recycl.,2019

5. Model Selection and Multimodel Inference: A Practical Information-theoretic Approach;Burnham,2002

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