Guideline for food waste reduction in Hospitality Industry-Study Case: Hotel F6, Helsinki

Food waste remains a problem in the food industry since it is caused by a variety of sources and is difficult to eliminate it in food production. It causes environmental and economic consequences. This research paper focuses on current approaches and practices for food waste management in the food and beverage industry.

Disclaimer: All studies and research articles here presented are distributed by open sources. The publication and intellectual property rights (IPR) are entirely reserved for the authors and institutional sources. ACROSS Magazine accepts no liability for any infringement of IPR in any research material but will remove such material from public view in the event of an allegation of any such infringement.

Related

Top