Possibilities of Waste Reduction in Gastronomy and Food Industry in the Context of Circular Economy
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25619161%3A_____%2F21%3AN0000040" target="_blank" >RIV/25619161:_____/21:N0000040 - isvavai.cz</a>
Result on the web
<a href="https://icom.pef.mendelu.cz/wcd/w-pef-icom/download/proceedings_2021.pdf" target="_blank" >https://icom.pef.mendelu.cz/wcd/w-pef-icom/download/proceedings_2021.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.11118/978-80-7509-820-7-136" target="_blank" >10.11118/978-80-7509-820-7-136</a>
Alternative languages
Result language
angličtina
Original language name
Possibilities of Waste Reduction in Gastronomy and Food Industry in the Context of Circular Economy
Original language description
The aim of the article is to propose approaches to waste reduction in gastronomy and food industry in the context of the White Paper for Hospitality in Europe: 2019–2024 EU Mandate and the circular economy. White Paper presents the industry´s top five priorities – Collaborative economy, Better regulation, Digital, Food Policy and Social Affairs. The priority Food Policy shows that voluntary measures, as the ones which took the European hospitality industry together with the European Food Banks Federation (FEBA) to reduce food waste and develop food donations, are proving their effectiveness and therefore favourably replace European-wide legislation in this case. Waste in gastronomy and food industry can be classified into two areas, organic and inorganic waste. Organic waste constitutes a percentage of purchased but unused food and directly translates into the finances of customers. Inorganic waste is more dangerous because it is associated mainly with the packaging necessary for packing food to go. The possibilities of reducing waste in gastronomy are summarized based on own primary and secondary research. Better knowledge of options of residual foodstuffs disposing/management could be achived not only by explaining legislation and real options of disposing waste but also by providing various recommendations and ideas to restrict residual foodstuffs and food waste.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
50204 - Business and management
Result continuities
Project
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Continuities
N - Vyzkumna aktivita podporovana z neverejnych zdroju
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
ICOM 2021 ZERO WASTE MANAGEMENT CIRCULAR ECONOMY
ISBN
978-80-7509-820-7
ISSN
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e-ISSN
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Number of pages
8
Pages from-to
136-143
Publisher name
Mendelova univerzita
Place of publication
Brno
Event location
Brno
Event date
Jun 10, 2021
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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