Plate waste in hospital canteens: a nutritional and environmental analysis in north-eastern Italy
The goal should not be only to choose a meal with low environmental impact and high nutritional quality, but also to waste less of it. Therefore, this study represents a starting point to shape tailored strategies to reduce plate waste.
Authors
- E Scarpis (ORCID: https://orcid.org/0000-0002-1471-486X)
- Lucia Lesa (ORCID: https://orcid.org/0000-0002-0629-1115)
- Peter Cautero
- Federica Fiori (ORCID: https://orcid.org/0000-0003-2886-8074)
- Laura Brunelli (ORCID: https://orcid.org/0000-0002-5475-0021)
- Diana Menis (ORCID: https://orcid.org/0000-0002-9175-8831)
- Marco Driutti
- Maria Parpinel (ORCID: https://orcid.org/0000-0003-1309-4467)
- Alessandro Conte
- Daniela Zago
Institutions
- University of Udine (IT)
- Danish Institute for Quality and Accreditation in Healthcare (DK)
- Danieli (Italy) (IT)
- Ospedale di Latisana (IT)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-05-15
- DOI
- https://doi.org/10.3389/fnut.2025.1542280
- Citations
- 2
- Primary Topic
- Food Waste Reduction and Sustainability
- Type
- article
- Field-Weighted Citation Impact
- 2.32