Strategies for a Sustainable and Environmentally Friendly Hospital Foodservice Management

Sustainable catering aspires to reduce the environmental impacts of foodservice by serving nutritional, safe and environmentally friendly meals, and Italy has embraced the adoption of environmentally friendly diets and the minimization of food waste by introducing the minimum environmental criteria. However, there may be some tension between these two actions as environmentally friendly diets may lead to greater waste. The present book, in the field of the research projects entitled "Monitoring agri-food resilience and environmental savings in Puglia" and "Green supply chain management in the hospital catering service", has the overarching purpose to improve the understanding of environmental, economic and social sustainability of foodservice, by considering the significant variables of energy efficiency, environmental impacts, waste management, customer satisfaction and user nutrition. The book reports the findings of different studies conducted in the hospital foodservice. 

List of contents

Food waste measurement to enhance environmentally friendly food consumption patterns.- Energy efficiency in the foodservice industry.- Prospects for a sustainable foodservice management.

Product details

• Authors: Christian Bux
• Publisher: Springer, Berlin
• Languages: English
• Product format: Hardback
• Released: 16.03.2025
• EAN: 9783031820496
• ISBN: 978-3-0-3182049-6
• No. of pages: 125
• Dimensions: 155 mm x 10 mm x 235 mm
• Weight: 352 g
• Illustrations: XIII, 125 p. 9 illus., 8 illus. in color.
• Series: Environmental Humanities: Transformation, Governance, Ethics, Law
• Subjects: Natural sciences, medicine, IT, technology > Geosciences > Geography; Nachhaltigkeit, Orientieren, Unternehmen und Umwelt, Grüne Unternehmensansätze, Sustainability, Sozialgeographie, Wirtschaftsgeographie, Economic Geography, Corporate Environmental Management, Social and Cultural Geography, Integrated Geography, Environmental Impact Assessment, food waste minimization, sustainable foodservice, minimum environmental criteria, data-drive hospitality management