Please use this identifier to cite or link to this item:
https://www.um.edu.mt/library/oar/handle/123456789/134501| Title: | Controlling food waste in restaurants |
| Authors: | Pace, David |
| Keywords: | Food waste -- Prevention Restaurants -- Waste disposal Hospitality industry -- Environmental aspects Environmental protection Waste minimization -- European Union countries |
| Issue Date: | 2021 |
| Publisher: | Institute of Tourism Studies (Malta) |
| Citation: | Pace, D. (2021). Controlling food waste in restaurants. Futouristic , 1, 28-31. |
| Abstract: | This article discusses the efforts of the Institute of Tourism Studies (ITS), Malta, through its involvement in the LIFE FOSTER EU project, to reduce food waste in the hospitality sector. It highlights the hierarchy of waste management—emphasizing prevention, reuse, recycling, and disposal—and includes a case study analyzing food waste generated through preparation, plate waste, and spoilage. The article also discusses the role of education, awareness, and sustainability practices in transforming kitchen and restaurant operations to reduce environmental impact. |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/134501 |
| Appears in Collections: | Futouristic, Issue 1 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Controlling_food_waste_in_restaurants(2021).pdf | 1.22 MB | Adobe PDF | View/Open |
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