Strotmann, Christina; Göbel, Christine; Friedrich, Silke; Kreyenschmidt, Judith; Ritter, Guido; Teitscheid, Petra (2017) Download A Participatory Approach to Minimizing Food Waste in the Food Industry – A Manual for Managers Sustainability 9 (1) Research institution Institute of Sustainable Nutrition (iSuN) Target groups Business Care Companies of out-of-home catering Politicians Scientists Subjects Investigation of causes Reducefoodwaste Actions
2020 | Daniele Matzembacher | Consumer’s food waste in different restaurants configuration: A comparison between different levels of incentive and interaction
2020 | Mattias Eriksson | Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals