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Towards a more sustainable food supply chain: opening up invisible waste in food service

Autor
Derqui, B.; Fayos, T.; Fernandez, V.
Tipus d'activitat
Article en revista
Revista
Sustainability
Data de publicació
2016-07-20
Volum
8
Número
7
Pàgina inicial
693
DOI
https://doi.org/10.3390/su8070693 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/89784 Obrir en finestra nova
Resum
Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results ...
Citació
Derqui, B., Fayos, T., Fernandez, V. Towards a more sustainable food supply chain: opening up invisible waste in food service. "Sustainability", 20 Juliol 2016, vol. 8, núm. 7.
Paraules clau
food service, food supply chain, food surplus, food waste, sustainability, sustainable development
Grup de recerca
GRO - Grup de recerca en organització

Participants

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