Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities
Author: | Christina StrotmannORCiD, Silke Friedrich, Judith Kreyenschmidt, Petra Teitscheid, Guido Ritter |
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URL: | https://www.mdpi.com/2071-1050/9/8/1409 |
DOI: | https://doi.org/https://doi.org/10.3390/su9081409 |
Parent Title (German): | Sustainability |
Document Type: | Article |
Language: | German |
Date of Publication (online): | 2021/07/12 |
Year of first Publication: | 2017 |
Provider of the Publication Server: | FH Münster - University of Applied Sciences |
Release Date: | 2021/07/14 |
Volume: | 2017 |
Issue: | 9(8) |
First Page: | 1409 |
Faculties: | iSuN Institut für Nachhaltige Ernährung |
Publication list: | Strotmann, Christina |
Licence (German): | Bibliographische Daten |