Waste and residue management: sustainable hospital catering services
Abstract Objective Hospital catering services, like other food and beverage businesses, have the potential to cause negative environmental impacts. This study aims to analyze the food waste, food residue, and non-food waste calculations of the menus used in hospital catering services. Method The stu...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-01-01
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| Series: | Discover Sustainability |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s43621-025-00847-0 |
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