Prevention of food waste in restaurants, hotels, canteens and catering.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Marthinsen, Jarle
Otros Autores: Sundt, Peter
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Copenhagen : Nordisk Ministerråd, 2012.
Temas:
Restaurants > Environmental aspects.
Restaurants > Pollution prevention.
Restaurants > Source reduction (Waste management)
Food industry and trade > Waste minimization.
Food conservation.
Restaurants > Aspect de l'environnement.
Rationnement alimentaire.
Food conservation
Food industry and trade > Waste minimization
Restaurants > Environmental aspects
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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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