Strategies for a Sustainable and Environmentally Friendly Hospital Foodservice Management: 6

Name: Strategies for a Sustainable and Environmentally Friendly Hospital Foodservice Management: 6
SKU: dcc9367f471e5507e948abac256b71aa
Price: 105 EUR
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Bol 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. 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.

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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. 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.

Lees meer