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.
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Leonie Fink, Rainer Roehl, Dr. Carola Strassner, Florian Antony, Carl-Otto Gensch
Fact Sheet 1: Planning the catering - for caterers Fact Sheet 2: Supporting the catering-planning - for customers Fact Sheet 3: The optimal grocery shopping - for caterers Fact Sheet 4: Modern storage - for caterers and kitchen staff Fact Sheet 5: Ideal preparation - für caterers and kitchen staff Fact Sheet 6: Well organised distribution - for caterers, kitchen staff and service staff Fact Sheet 7: Consumption - for caterers, kitchen staff and service staff Fact Sheet 8: Dish return useful for inforrmaton gathering - for caterers, kitchen staff and service staff Fact Sheet 9: Finishing the catering event and final procedures - for caterers and customers Fact Sheet 10: Passing on leftover food after the catering event - for caterers All Fact Sheets
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