Reducing Food Waste Through Awareness

Consumers are the primary source of food waste, with a significant contributor being “plate waste” in restaurants and food services. An informational campaign in a canteen at the University of Unibz successfully raised awareness of the issue and led to a nine percent reduction in food waste.

Publication Details

Journal
Open Research (University of Surrey)
Published
2024-12-20
Primary Topic
Food Waste Reduction and Sustainability
Type
article
Field-Weighted Citation Impact
0.00
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article

Reducing Food Waste Through Awareness

Open Research (University of Surrey)
Food Waste Reduction and Sustainability
article

Reducing Food Waste Through Awareness

article en

Abstract

Consumers are the primary source of food waste, with a significant contributor being “plate waste” in restaurants and food services. An informational campaign in a canteen at the University of Unibz successfully raised awareness of the issue and led to a nine percent reduction in food waste.

Open Research (University of Surrey)
Zero hunger, Responsible consumption and production
Openalex Percentile: Top 46%
Food Waste Reduction and Sustainability
Open Access PDFOpenAlex
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Reducing Food Waste Through Awareness · Open Research (University of Surrey) (2024) | TGRS Research Map | TGRS