Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Kirsi Silvennoinen"'
Autor:
Merja Saarinen, Jaakko Heikkinen, Elise Ketoja, Venla Kyttä, Hanna Hartikainen, Kirsi Silvennoinen, Liisa Valsta, Kristiina Lång
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
IntroductionDiet has a significant impact on the consumer’s climate impact, and a radical global change in the food system is necessary. However, the change needs to be interpreted and adapted to local conditions.MethodsTo support national climate
Externí odkaz:
https://doaj.org/article/ed743b6a0a104cdc8d2339c94689db06
Publikováno v:
Journal of Cleaner Production. 378:134430
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e3da43cb42e8b5996d2702d04fef1bb
https://doi.org/10.1016/j.jclepro.2022.134430
https://doi.org/10.1016/j.jclepro.2022.134430
Publikováno v:
Waste Management. 97:97-104
For enhancing food waste weighing measurements we established a platform (Restaurant Forum RF) for different kinds of food service businesses. Our aim was to explore food waste data, but also to develop a monitoring system by increasing our knowledge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfb68a8417afe4d62dbfcd02401960e8
https://doi.org/10.1016/j.wasman.2019.07.028
https://doi.org/10.1016/j.wasman.2019.07.028
Publikováno v:
Routledge Handbook of Food Waste ISBN: 9780429462795
Food waste in the food service sector has been reported to be a significant generator of food wasted in developed countries. This chapter begins with background on food waste in the food services, definitions of key concepts and the current situation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25e718a779890088bf1cfb3b814a2042
https://doi.org/10.4324/9780429462795-12
https://doi.org/10.4324/9780429462795-12
Publikováno v:
Food Waste Management ISBN: 9783030205607
Hartikainen, Riipi, Katajajuuri and Silvennoinen present a quality standard for food waste quantification in Finland where the previous food waste studies provide knowledge of the most suitable quantification methods. The standard describes the best
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27c5c9f5621bd46478981f50730082b2
https://doi.org/10.1007/978-3-030-20561-4_16
https://doi.org/10.1007/978-3-030-20561-4_16
Autor:
Hanna Hartikainen, Juha Matti Katajajuuri, Anu Reinikainen, Lotta Heikkilä, Kirsi Silvennoinen
Publikováno v:
Waste Management. 56:446-453
Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its genera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71f5f8c65c41aac9fc4d141d708e3c17
https://doi.org/10.1016/j.wasman.2016.06.019
https://doi.org/10.1016/j.wasman.2016.06.019
Publikováno v:
Information and Communication Technologies in Tourism 2018 ISBN: 9783319729220
ENTER
ENTER
Despite major and ongoing strides in sustainability research, food remains an under-researched area in tourism. Food plays an important and often contradictory tourism role, with positive personal experiences and negative sustainability consequences.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::692eb3c2141c188931f17631607fba9a
https://doi.org/10.1007/978-3-319-72923-7_18
https://doi.org/10.1007/978-3-319-72923-7_18
Autor:
Massimo Canali, Manuela Gheoldus, Keith W. Waldron, Kirsi Silvennoinen, Matteo Vittuari, Lusine Aramyan, Graham K. Moates, Karin Östergren, Pegah Amani
Publikováno v:
Sustainability, 9(1)
Sustainability 9 (2017) 1
Sustainability; Volume 9; Issue 1; Pages: 37
Sustainability, Vol 9, Iss 1, p 37 (2016)
Sustainability 9 (2017) 1
Sustainability; Volume 9; Issue 1; Pages: 37
Sustainability, Vol 9, Iss 1, p 37 (2016)
The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6fafad6cf8dfddd5a06085261e5d225
https://research.wur.nl/en/publications/food-waste-drivers-in-europe-from-identification-to-possible-inte
https://research.wur.nl/en/publications/food-waste-drivers-in-europe-from-identification-to-possible-inte
Autor:
Hanna Hartikainen, Lotta Heikkilä, Anu Reinikainen, Kirsi Silvennoinen, Juha-Matti Katajajuuri
Publikováno v:
Journal of Cleaner Production. 73:322-329
This study focused on mapping the volume and composition of avoidable food waste in the Finnish food production–consumption chain, and demonstrated that around 130 million kg of food waste are generated each year (23 kg per capita/year) from the ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3427a127954bba543ec1121f4330071
https://doi.org/10.1016/j.jclepro.2013.12.057
https://doi.org/10.1016/j.jclepro.2013.12.057
Drivers of current food waste generation, threats of future increase and opportunities for reduction
Autor:
CANALI, MASSIMO, Karin Östergren, Pegah Amani, Lusine Aramyan, Siet Sijtsema, Otso Korhonen, Kirsi Silvennoinen, Graham Moates, Keith Waldron, Clementine O’Connor
The aim of this study was to identify the main causes of food waste generation along the food supply chain and how current trends in technology, food chain management and legislation, and consume rs' behaviours and lifestyles will increase or reduce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::e3223b3f9c6f236d2f778605521dacb1
http://hdl.handle.net/11585/373316
http://hdl.handle.net/11585/373316