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2016 | OriginalPaper | Buchkapitel

8. Reducing Food Waste in the Food Service Sector as a Way to Promote Public Health and Environmental Sustainability

verfasst von : Beatriz Oliveira, Ana Pinto de Moura, Luís Miguel Cunha

Erschienen in: Climate Change and Health

Verlag: Springer International Publishing

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Abstract

The global food system makes a significant contribution to climate change, affecting greenhouse gas emissions and other major environmental impacts, along the entire food chain. The present study evaluated the determinants and the consequences of food waste at the food service sector, while considering potential solutions. It takes into account the fact that reducing food waste is an important part of the effort to attain environmental goals and to promote public health.

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Titel: Reducing Food Waste in the Food Service Sector as a Way to Promote Public Health and Environmental Sustainability
verfasst von: Beatriz Oliveira
Ana Pinto de Moura
Luís Miguel Cunha
Verlag: Springer International Publishing
Buch: Climate Change and Health
Print ISBN: 978-3-319-24658-1

Electronic ISBN: 978-3-319-24660-4

Copyright-Jahr: 2016
DOI: https://doi.org/10.1007/978-3-319-24660-4_8

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