This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overvie

Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despit

This work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuani

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable resta