Possibilities of Waste Reduction in Gastronomy and Food Industry in the Context of Circular Economy

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Possibilities of Waste Reduction in Gastronomy and Food Industry in the Context of Circular Economy

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Possibilities of Waste Reduction in Gastronomy and Food Industry in the Context of Circular Economy

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

50204 - Business and management

Projekt

—

Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

ICOM 2021 ZERO WASTE MANAGEMENT CIRCULAR ECONOMY

ISBN

978-80-7509-820-7

ISSN

—

e-ISSN

—

Počet stran výsledku

8

Strana od-do

136-143

Název nakladatele

Mendelova univerzita

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

10. 6. 2021

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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