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Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste
The concepts of culinary sustainability and avoiding the waste of surplus food have become important sustainability trends today. How the handling of surplus food can be integrated into the catering industry is a topic of concern in the industry. Kitchen staff are the vital soul of any restaurant, a...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453843/ https://www.ncbi.nlm.nih.gov/pubmed/37628027 http://dx.doi.org/10.3390/foods12163028 |