Prevention of food waste in restaurants, hotels, canteens and catering.

Intro -- Introduction -- Background and aim of study -- Methods and content of report -- Definitions and scope of study -- Summary -- 1. An overview of the hospitality sector in Denmark, Finland, Norway and Sweden -- 1.1 Structure and overview of the hospitality sector -- Turnover in national currencies -- 1.2 Hospitality sector in Denmark -- ISS and Eurest -- 1.3 Hospitality sector in Finland -- 1.4 Hospitality sector in Norway -- 1.5 Hospitality sector in Sweden -- 2. Available existing data on avoidable food waste from the hospitality sector -- 2.1 The food value chain -- 2.2 Data on food waste -- 2.3 Comparing results -- 2.4 Useful key figures for food waste -- 2.5 Conclusions -- 3. Instruments and initiatives on avoidable food waste prevention within the hospitality sector -- 3.1 Instruments of the Government/Authorities -- 3.2 Initiatives taken by the Nordic hospitality sector -- 4. Results from the survey -- 4.1 Overall results of survey -- 4.2 Detailed results on food wasted within the hospitality sector -- 4.3 Actions taken today in order to reduce avoidable food waste -- 4.4 Actions planned for the future in order to reduce avoidable food waste -- 4.5 Actions to be taken by the Government -- 4.6 Expectations from the guide -- 5. Proposals and new ideas on avoidable food waste prevention -- 5.1 Feedback and proposals from hospitality sector in general -- 5.2 Need for further efforts to reduce avoidable food waste? -- 5.3 Proposals and ideas for further initiatives and instruments -- 5.4 Economic instruments -- 6. The concept of the guide -- 6.1 Reported needs from the hospitality sector -- 6.2 Other lesson from the hospitality sector -- 6.3 How to use the guide -- 7. References.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.