Sustainable Food Waste Management in Foodservice Establishments (2nd Edition)
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 14 July 2024 | Viewed by 1718
Special Issue Editors
Interests: food safety and food quality; food quality management; food hygiene and microbiology; food waste management
Interests: food waste management; food quality management; food safety and food quality; food hygiene
Interests: food safety and food quality; food hygiene; food waste management; designing a foodservice establishments
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is significant. Food waste in the foodservice industry is significant in terms of its scale, its financial losses, and its negative impact on the global ecosystem alike. Undoubtedly, a reduction in this phenomenon is necessary for the sustainable development of the foodservice industry, but this is also extremely difficult. There is a need to conduct research in this sector in order to learn about the causes of food waste, to identify barriers to effectively tackling this problem, and to take actions to eliminate these barriers. On the other hand, there is the problem of malnutrition and hunger in many social groups. The use of food that would otherwise be wasted for social purposes is also an important task.
This Special Issue aims to provide information and solutions, which will allow for the effective management of food waste risk in the gastronomy sector.
Prof. Dr. Danuta Kołożyn-Krajewska
Dr. Beata Bilska
Dr. Marzena Tomaszewska
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food waste reduction
- food waste causes
- food waste prevention
- management of food waste
- scale of food waste
- education and training of foodservice staff
- production planning
- social purposes
