THEORETICAL FOUNDATIONS OF WASTE-FREE PRODUCTION IN THE RESTAURANT BUSINESS
DOI:
https://doi.org/10.30890/2567-5273.2024-32-00-005Keywords:
restaurant business, zero-waste production, food waste, innovative practices, ecology, pollution, inventory management, economic efficiency.Abstract
This study examines the theoretical foundations and modern innovative practices of zero-waste production in the restaurant business. It identifies the reasons why Ukraine does not pay enough attention to this issue and provides recommendations for improvMetrics
References
Alfiero, S., Christofi, M., & Bonadonna, A. (2020). Street food traders, farmers and sustainable practice to reduce food waste in the Italian context. British Food Journal, Vol. 122(5), рр. 1361-1380.
Amicarelli, V., & Bux, C. (2021). Food waste in Italian households during the Covid-19 pandemic: A self-reporting approach. Food Security, Vol. 13, рр. 25-37.
Bhattacharya, A., & Fayezi, S. (2021). Ameliorating food loss and waste in the supply chain through multi-stakeholder collaboration. Industrial Marketing Management, Vol. 93, рр. 328-343.
References:
Alfiero, S., Christofi, M., & Bonadonna, A. (2020). Street food traders, farmers and sustainable practice to reduce food waste in the Italian context. British Food Journal, Vol. 122(5), рр. 1361-1380.
Amicarelli, V., & Bux, C. (2021). Food waste in Italian households during the Covid-19 pandemic: A self-reporting approach. Food Security, Vol. 13, рр. 25-37.
Bhattacharya, A., & Fayezi, S. (2021). Ameliorating food loss and waste in the supply chain through multi-stakeholder collaboration. Industrial Marketing Management, Vol. 93, рр. 328-343.
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