Food Waste from Catering Services in Thai Hotels: A Composition Analysis and Practical Guidelines for Effective Utilization

Food Waste from Catering Services in Thai Hotels: A Composition Analysis and Practical Guidelines for Effective Utilization

Food waste from the hotel sector is a significant contributor to the overall volume of food waste, particularly in restaurants and food services through various processes. However, precise data on food waste generated by the hotel industry is lacking. This study aims to quantify and characterize th...

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Bibliographic Details
Main Authors: Patranit Srijuntrapun, Patinya Sukwong
Format: Article
Language:English
Published: Environmental Research Institute, Chulalongkorn University 2024-12-01
Series:Applied Environmental Research
Subjects:
Food waste
Catering services
Hotel
Food waste composition
Food waste utilization
Online Access:https://ph01.tci-thaijo.org/index.php/aer/article/view/257561
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