Guide for canteen kitchens and suppliers “Lebensmittelverluste gemeinsam reduzieren“
Uploaded by: Jennifer Wiegard
Uploaded on: 27th March 2019
Author(s): Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences
Overview
The Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences has developed a guideline to help kitchen management reduce food waste. The aim of the guideline is for canteen kitchens and their suppliers to jointly reduce food losses. In order to reduce the ecological, economic and social consequences of food waste, the topic must be transported to other kitchens. The guide refers to further documents for download that help professional cooks in practice.
Contact name: NAContact email: nora.brueggemann@scp-centre.org
More info link: https://www.fh-muenster.de/isun/lebensmittelabfall-projekte.php
Gallery
Start sharing your knowledge!
Upload your own resource and share your ideas with the rest of the community.
Sign In | Share
0 Comments