Food waste is a major issue in the society, and reduction of food waste is important to obtain a sustainable food supply chain. Thus, there are many initiatives in the society to reduce the food waste, including in the food service sector.
The aim of this project is to gain knowledge about which initiatives are implemented, and which ones are the most efficient in the food service sector to reduce the food waste.
The research in this project will include a questionnaire with kitchen professionals and intervention studies with the most efficient initiatives in canteens.
The project is aligned to UN's SGD:
