THEORETICAL FOUNDATIONS OF WASTE-FREE PRODUCTION IN THE RESTAURANT BUSINESS

Authors

DOI:

https://doi.org/10.30890/2567-5273.2024-32-00-005

Keywords:

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 improv

Metrics

Metrics Loading ...

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.

Published

2024-04-30

How to Cite

Постова, В., & Рябенька, М. (2024). THEORETICAL FOUNDATIONS OF WASTE-FREE PRODUCTION IN THE RESTAURANT BUSINESS. Modern Engineering and Innovative Technologies, 2(32-02), 75–79. https://doi.org/10.30890/2567-5273.2024-32-00-005

Issue

Section

Articles