Eco-efficiency as a prioritization tool in the reduction of food waste in restaurants
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Fonds quebecois de la recherche sur la nature et les technologies
Mitacs
Publisher
Elsevier BV
Reference37 articles.
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2. Potential environmental benefits from food waste prevention in the food service sector;Beretta;Resour. Conserv. Recycl.,2019
3. The Business Case for Reducing Food Loss and Waste: Restaurants A Report on Behalf of Champions 12.3;Clowes,2019
4. School lunch waste among middle school students: nutrients consumed and costs;Cohen;Am. J. Prev. Med.,2013
5. Food waste in campus dining operations: inventory of pre-and post-consumer mass by food category, and estimation of embodied greenhouse gas emissions;Costello;Renew. Agric. Food Syst.,2016
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