Search for dissertations about: "catering"
Showing result 1 - 5 of 19 swedish dissertations containing the word catering.
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1. Nordic stakeholders and sustainable catering
Abstract : Sustainability deficits in modern food systems are widely reported and changes in food habits towards more sustainable eating patterns, including eating seasonal and locally produced food, have been suggested to minimise the environmental impact of food consumption and production. By means of national programmes and recommendations, the Nordic countries have taken the initiative for public catering to use local, organic and seasonal food in an attempt to create a healthier and more sustainable catering sector. READ MORE
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2. Food waste reduction in the public catering sector
Abstract : Food waste is attracting global attention and there are stated ambitions to halve food waste by 2030. This thesis presents detailed information on quantities of food waste in the food service sector, with particular focus on the Swedish public catering sector. READ MORE
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3. Making standards work : case studies of social and environmental standards in the clothing and catering supply chains
Abstract : Social and environmental standards can function as tools for companies that want to improve their conduct in social and environmental areas in the supply chain. However, relatively little attention has been given to how the adoption of social and environmental standards may influence the actual business practices in the supply chain. READ MORE
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4. Evaluation of supply chains and post-harvest losses of selected food commodities in Ethiopia
Abstract : Supply chain management practices and losses in food value chains of three major food commodities in Ethiopia (milk, teff and warqe or enset) were evaluated in this thesis. Teff is a cereal, while warqe is a perennial plant from which the food products kocho and bulla are extracted. Teff, kocho and bulla are staple foods for many Ethiopians. READ MORE
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5. Food waste in the food service sector - Quantities, risk factors and reduction strategies
Abstract : An estimated one-third of all food produced is wasted, meaning that much of the negative environmental impact caused by food production is in vain. Global ambitions to reduce food waste include halving the levels by 2030, while the new EU food strategy views reducing food waste as a key issue in achieving a sustainable food system. READ MORE