Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria
Malefors, C.; Callewaert, P.; Hansson, P.-A.; Hartikainen, H.; Pietiläinen, O.; Strid, I.; Strotmann, C.; Eriksson, M. Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. Sustainability 2019, 11, 3541. https://doi.org/10.3390/su11133541
Malefors C, Callewaert P, Hansson P-A, Hartikainen H, Pietiläinen O, Strid I, Strotmann C, Eriksson M. Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. Sustainability. 2019; 11(13):3541. https://doi.org/10.3390/su11133541
Chicago/Turabian StyleMalefors, Christopher, Pieter Callewaert, Per-Anders Hansson, Hanna Hartikainen, Oona Pietiläinen, Ingrid Strid, Christina Strotmann, and Mattias Eriksson. 2019. "Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria" Sustainability 11, no. 13: 3541. https://doi.org/10.3390/su11133541


