Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions
Abstract
:1. Introduction
2. Methods
3. Theoretical Background
4. The Food Waste Generation and Impacts
4.1. Food Services
4.2. Economic Dimension
4.3. Environmental Dimension
4.4. Social Dimension
4.5. Waste Prevention–Possibilities to Decrease the Impact
4.6. Limitations
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Lins, M.; Puppin Zandonadi, R.; Raposo, A.; Ginani, V.C. Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions. Foods 2021, 10, 1175. https://doi.org/10.3390/foods10061175
Lins M, Puppin Zandonadi R, Raposo A, Ginani VC. Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions. Foods. 2021; 10(6):1175. https://doi.org/10.3390/foods10061175
Chicago/Turabian StyleLins, Maísa, Renata Puppin Zandonadi, António Raposo, and Veronica Cortez Ginani. 2021. "Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions" Foods 10, no. 6: 1175. https://doi.org/10.3390/foods10061175