Sökning: "restaurant waste"
Visar resultat 1 - 5 av 27 uppsatser innehållade orden restaurant waste.
1. Quantifying liquid food waste : levels of liquid coffee waste, its causes and barriers and drivers for quantification in the Swedish food service sector
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Food waste is a waste of resources required throughout the entire supply chain, leading to environmental impacts that could have been avoided. Coffee has a relatively high environmental impact partially due to the high consumption. To identify levels and sources of food waste, and consequently prevent it, quantification is used. LÄS MER
2. Plank
Master-uppsats, Lunds universitet/IndustridesignSammanfattning : The objective of this project was to design a casual dinner chair for smaller cafes and restaurants that prioritize locally produced ingredients and want to reflect that in their interior design. The aim was to use locally sourced materials from southern Sweden, integrate design and construction to simplify the manufacturing process, and reduce material waste. LÄS MER
3. Behövs licens för livsmedelssäkerhet - En fallstudie om behovet av livsmedelslicens inom restaurangbranschen
Kandidat-uppsats, Lunds universitet/Centrum för miljö- och klimatvetenskap (CEC); Lunds universitet/Miljövetenskaplig utbildningSammanfattning : Despite available training in food safety, regular inspections from the authorities and strict laws and regulations, the number of suspected food poisoning is estimated at 500,000 cases per year in Sweden (Norling, 1994). Since the 1990s, there have been discussions about introducing a "mandatory food driver's license" to improve food safety in Sweden. LÄS MER
4. Getting to Grips With Food Waste A Case Study of Food Waste Mitigation and Management at a Swedish Restaurant
Kandidat-uppsats, Göteborgs universitet/Företagsekonomiska institutionenSammanfattning : The fact that a large amount of the food produced in the world is wasted is a direct expression of an inefficiency in the way we use our resources. It causes sufferings on a humanitarian level and profitability losses on a financial level. LÄS MER
5. Food losses and Waste at Bakeries, Retail and Household Levels –A Case of Sweden : a Case of Sweden
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Reducing food waste is necessary to assure food security and overcome environmental issues. This study was aimed to assess food losses and waste (FLW) along bakery, retail, food service and household stages of bread value chain in Sweden, causes and identify potential measures to reduce losses and waste. LÄS MER