Study “Reduktion von Warenverlusten und Warenvernichtung in der Außer-Haus-Verpflegung – Ein Beitrag

Uploaded by: Jennifer Wiegard
Uploaded on: 28th March 2019
Author(s): Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences

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The aim of the project was to determine the status quo of the destruction of goods in the out-of-home catering sector and to develop practical solutions. Close cooperation with companies in the out-of-home catering sector enables us to develop practical, economically viable and ecologically sound solutions for reducing food waste. These solutions enable companies to act more economically and to offer their customers fresh meals in sufficient quantities by reducing production and disposal costs and to reduce the unnecessary and irresponsible waste of resources.

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