Buch, Englisch, 125 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 407 g
Reihe: Environmental Humanities: Transformation, Governance, Ethics, Law
Buch, Englisch, 125 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 407 g
Reihe: Environmental Humanities: Transformation, Governance, Ethics, Law
ISBN: 978-3-031-82049-6
Verlag: Springer Nature Switzerland
Sustainable catering aspires to reduce the environmental impacts of foodservice by serving nutritional, safe and environmentally friendly meals, and Italy has embraced the adoption of environmentally friendly diets and the minimization of food waste by introducing the minimum environmental criteria. However, there may be some tension between these two actions as environmentally friendly diets may lead to greater waste. The present book, in the field of the research projects entitled “Monitoring agri-food resilience and environmental savings in Puglia” and “Green supply chain management in the hospital catering service”, has the overarching purpose to improve the understanding of environmental, economic and social sustainability of foodservice, by considering the significant variables of energy efficiency, environmental impacts, waste management, customer satisfaction and user nutrition. The book reports the findings of different studies conducted in the hospital foodservice.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Betriebliches Energie- und Umweltmanagement
- Geowissenschaften Geographie | Raumplanung Humangeographie Wirtschaftsgeographie
- Geowissenschaften Umweltwissenschaften Nachhaltigkeit
- Geowissenschaften Geographie | Raumplanung Geographie: Allgemeines, Karten & Atlanten
Weitere Infos & Material
Food waste measurement to enhance environmentally friendly food consumption patterns.- Energy efficiency in the foodservice industry.- Prospects for a sustainable foodservice management.
