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|a TX945.P748 2012eb
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|a 647.95068
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|a UAMI
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| 100 |
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|a Marthinsen, Jarle.
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| 245 |
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|a Prevention of food waste in restaurants, hotels, canteens and catering.
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| 260 |
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|a Copenhagen :
|b Nordisk Ministerråd,
|c 2012.
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| 300 |
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|a 1 online resource (119 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|2 rdamedia
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|a Print version record.
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|a Introduction -- Background and aim of study -- Methods and content of report -- Definitions and scope of study -- Summary -- 1. An overview of the hospitality sector in Denmark, Finland, Norway and Sweden -- 1.1 Structure and overview of the hospitality sector -- Turnover in national currencies -- 1.2 Hospitality sector in Denmark -- ISS and Eurest -- 1.3 Hospitality sector in Finland -- 1.4 Hospitality sector in Norway -- 1.5 Hospitality sector in Sweden -- 2. Available existing data on avoidable food waste from the hospitality sector
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| 505 |
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|a 2.1 The food value chain2.2 Data on food waste -- 2.3 Comparing results -- 2.4 Useful key figures for food waste -- 2.5 Conclusions -- 3. Instruments and initiatives on avoidable food waste prevention within the hospitality sector -- 3.1 Instruments of the Government/Authorities -- 3.2 Initiatives taken by the Nordic hospitality sector -- 4. Results from the survey -- 4.1 Overall results of survey -- 4.2 Detailed results on food wasted within the hospitality sector -- 4.3 Actions taken today in order to reduce avoidable food waste
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| 505 |
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|a 4.4 Actions planned for the future in order to reduce avoidable food waste4.5 Actions to be taken by the Government -- 4.6 Expectations from the guide -- 5. Proposals and new ideas on avoidable food waste prevention -- 5.1 Feedback and proposals from hospitality sector in general -- 5.2 Need for further efforts to reduce avoidable food waste? -- 5.3 Proposals and ideas for further initiatives and instruments -- 5.4 Economic instruments -- 6. The concept of the guide -- 6.1 Reported needs from the hospitality sector -- 6.2 Other lesson from the hospitality sector
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| 500 |
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|a ""6.3 How to use the guide""""7. References""
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Restaurants
|x Environmental aspects.
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| 650 |
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|a Restaurants
|x Pollution prevention.
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| 650 |
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0 |
|a Restaurants
|x Source reduction (Waste management)
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| 650 |
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|a Food industry and trade
|x Waste minimization.
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| 650 |
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0 |
|a Food conservation.
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| 650 |
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6 |
|a Restaurants
|x Aspect de l'environnement.
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| 650 |
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6 |
|a Rationnement alimentaire.
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| 650 |
|
7 |
|a Food conservation
|2 fast
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| 650 |
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7 |
|a Food industry and trade
|x Waste minimization
|2 fast
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| 650 |
|
7 |
|a Restaurants
|x Environmental aspects
|2 fast
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| 700 |
1 |
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|a Sundt, Peter.
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| 776 |
0 |
8 |
|i Print version:
|a Marthinsen, Jarle.
|t Prevention of food waste in restaurants, hotels, canteens and catering.
|d Copenhagen : Nordisk Ministerråd, ©2012
|z 9789289323772
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3383393
|z Texto completo
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