(cest2017_01401) Food waste prevention in the hospitality and food service sector in Greece

摘要

According to the United Nations Food and Agriculture Organization (FAO, 2014), almost one third of food (approximately 1.3 billion tonnes per year) produced all over the world for human consumption is spoiled or wasted. Food loss and waste cost the world about $1trillion a year. In particular, in the hospitality and food sector in Greece, an estimated 300,000 tonnes of food is wasted every year (Kaysenet al., 2012).In this paper, the food waste management practices of the hospitality sector (i.e. hotels and restaurants) are reviewed. The strategies of the hospitality sector are further underlined in terms of initiatives and practices, which have been implemented worldwide to facilitate sustainable waste management