Guideline Prevention of food waste in the catering sector

Description: Foods carry a significant ecological backpack. Their production requires land area, consumes water and generates greenhouse gas emissions. Sadly, private households in Germany alone incur some 6.7 million tonnes of food waste every year. About one third of all the food eaten away from home ends up being discarded. This guide gives practical, easy-to-follow advice on how to avoid food waste in the catering industry – whether at conferences and trade fairs, private parties or company anniversaries.

Global identifier:

Doi(
    "10.60810/openumwelt-2348",
)

Types:

Origin: /Bund/UBA/openUMWELT

Tags: Lebensmittelabfallvermeidung ? Treibhausgasemission ? Gastronomie ? Vertragsstaatenkonferenz ? Lebensmittelabfall ? Ökologischer Rucksack ? Lebensmittelverschwendung ? Wasser ? Landfläche ? Fachmesse ? Privathaushalt ? Economy | Consumption ? catering ?

License: unbekannt

Language: Deutsch

Persons

• Deutschland. Umweltbundesamt. Fachgebiet III.1.5 - Kommunale Abfallwirtschaft, Gefährliche Abfälle, Anlaufstelle Basler Übereinkommen (Beitragende*r)
• Fink, Leonie (Verfasser*in)
• Roehl, Rainer (Verfasser*in)
• Strassner, Carola (Verfasser*in)

Issued: 2016-01-01

Time ranges: 2016-01-01 - 2016-01-01

Status

Aktiv

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