Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Christopher Malefors"'
Publikováno v:
Data in Brief, Vol 36, Iss , Pp 107138- (2021)
This data article describes 34 datasets, compiled into one table, describing guest attendance at lunch meal servings in Swedish public schools and preschools. Fifteen of the schools and all 16 of the preschools covered belong to one municipality, whi
Externí odkaz:
https://doaj.org/article/6f3e3a92b21643489b6d072431514c83
Autor:
Christine Persson Osowski, Dariusz Osowski, Kristina Johansson, Niina Sundin, Christopher Malefors, Mattias Eriksson
Publikováno v:
Resources, Vol 11, Iss 1, p 5 (2022)
Public food service organizations are large producers of food waste, which leads to greenhouse gas emissions and the waste of natural resources. The aim of the present article was to gain insight into reasons for food waste and possible solutions for
Externí odkaz:
https://doaj.org/article/e920d8d53fb94cdaa79b9ca6348973b9
Autor:
Mattias Eriksson, Christopher Malefors, Pieter Callewaert, Hanna Hartikainen, Oona Pietiläinen, Ingrid Strid
Publikováno v:
Resources, Conservation & Recycling: X, Vol 4, Iss , Pp - (2019)
One innovation developed to tackle food waste in professional catering units is different versions of smart scales and softwares designed to simplify food waste quantification. The intention with this is to managing meal production more efficiently b
Externí odkaz:
https://doaj.org/article/b154d3828365439ca463487f326906c3
Publikováno v:
Resources, Vol 9, Iss 3, p 27 (2020)
Food banks that redistribute surplus food from retailers and the food industry to people in need are not a new concept globally, but their connection to food waste prevention is new. As a result, new types of food redistribution units are emerging an
Externí odkaz:
https://doaj.org/article/c62bfa710f274cdc97f83811edffabaa
Publikováno v:
Sustainable Production and Consumption. 25:162-172
Food waste is a significant problem within public catering establishments, caused mainly by serving waste arising from overcatering. Overcatering means that public catering establishments rarely run out of food but surplus ends up as food waste. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4082853b5a26b8a358792173dc4099a2
https://doi.org/10.1016/j.spc.2020.08.008
https://doi.org/10.1016/j.spc.2020.08.008
Food waste is a problem that needs to be addressed to achieve sustainable development. There is a need for interventions that can reduce food waste, including in organisations already aware of the food waste problem. Swedish school canteens have expe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b5497aea9cfaafaadcc864d3c3ea63f
https://pub.epsilon.slu.se/25883/
https://pub.epsilon.slu.se/25883/
Food waste is a significant problem within public catering establishments in any normal situation. During spring 2020 the Covid-19 pandemic placed the public catering system under greater pressure, revealing weaknesses within the system and generatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b7a85dae5b8cd9e3f82f84c899d4df1
https://pub.epsilon.slu.se/28757/
https://pub.epsilon.slu.se/28757/
Food waste is an inefficiency problem that needs to be reduced significantly to achieve a sustainable food system. Best practices and knowledge are available on how to reduce waste but large volumes of food are still wasted every year, so policies th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40fda3996d86aa6d79d42bca728153f5
https://pub.epsilon.slu.se/29755/
https://pub.epsilon.slu.se/29755/
Global food waste reductions are difficult to evaluate. The global ambition is to halve food waste by 2030. In this study, eight years of food waste quantification data from Swedish public catering were used to monitor changes and evaluate progress t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ac3b318ddb0c6b2421b7585a438d374
https://pub.epsilon.slu.se/28435/
https://pub.epsilon.slu.se/28435/
Autor:
Niina Sundin, Christopher Malefors, Maja Danielsson, Marina Hardiyanti, Christine Persson Osowski, Mattias Eriksson
Publikováno v:
Resources, Conservation and Recycling. 190:106822
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d10445e05100234d0867f6411efb74f
https://doi.org/10.1016/j.resconrec.2022.106822
https://doi.org/10.1016/j.resconrec.2022.106822