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Strategies for a sustainable and environmentally friendly hospital foodservice management

Record Type:	Electronic resources : Monograph/item
Title/Author:	Strategies for a sustainable and environmentally friendly hospital foodservice managementby Christian Bux.
Author:	Bux, Christian.
Published:	Cham :Springer Nature Switzerland :2025.
Description:	xiii, 125 p. :ill. (chiefly color), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	HospitalsFood service
Online resource:	https://doi.org/10.1007/978-3-031-82050-2
ISBN:	9783031820502$q(electronic bk.)

Strategies for a sustainable and environmentally friendly hospital foodservice management
Bux, Christian.

Strategies for a sustainable and environmentally friendly hospital foodservice management[electronic resource] /by Christian Bux. - Cham :Springer Nature Switzerland :2025. - xiii, 125 p. :ill. (chiefly color), digital ;24 cm. - Environmental humanities: transformation, governance, ethics, law,v. 62524-5716 ;. - Environmental humanities: transformation, governance, ethics, law ;v. 2..

Food waste measurement to enhance environmentally friendly food consumption patterns -- Energy efficiency in the foodservice industry -- Prospects for a sustainable foodservice management.

Sustainable catering aspires to reduce the environmental impacts of foodservice by serving nutritional, safe and environmentally friendly meals, and Italy has embraced the adoption of environmentally friendly diets and the minimization of food waste by introducing the minimum environmental criteria. However, there may be some tension between these two actions as environmentally friendly diets may lead to greater waste. The present book, in the field of the research projects entitled "Monitoring agri-food resilience and environmental savings in Puglia" and "Green supply chain management in the hospital catering service", has the overarching purpose to improve the understanding of environmental, economic and social sustainability of foodservice, by considering the significant variables of energy efficiency, environmental impacts, waste management, customer satisfaction and user nutrition. The book reports the findings of different studies conducted in the hospital foodservice.

ISBN: 9783031820502$q(electronic bk.)

Standard No.: 10.1007/978-3-031-82050-2doiSubjects--Topical Terms:

992713
Hospitals
--Food service

LC Class. No.: RA975.5.D5

Dewey Class. No.: 362.176

Strategies for a sustainable and environmentally friendly hospital foodservice management
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