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Guide for canteen kitchens and suppliers "Lebensmittelverluste gemeinsam reduzieren"

  • Uploaded on Wednesday 06 of October 2021
  • Author(s) Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences

The Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences has developed a guideline to help kitchen management reduce food waste. The aim of the guideline is for canteen kitchens and their suppliers to jointly reduce food losses. In order to reduce the ecological, economic and social consequences of food waste, the topic must be transported to other kitchens. The guide refers to further documents for download that help professional cooks in practice.

Name of organisation : Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences

Contact email: nora.brueggemann@scp-centre.org

Further information: https://www.fh-muenster.de/isun/lebensmittelabfall-projekte.php

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Leitfaden_Grosskuechen-Lebensmittelabfaelle-vermeiden
(leitfaden-grosskuechen-lebensmittelabfaelle-vermeiden.pdf - 809KB)
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