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Food waste: assessment of the appreciation of meals and leftovers in dishes in a sample of school catering facilities of ASL TO5

09 Mar 2020

Introduction: Food waste in school catering services cannot be an undervalued phenomenon given the number of users, the economic, environmental, social and nutritional costs, which must entail to review the tender dossiers, the organizational and management methods of the service, the indicators to monitor.

Click here to view the full article which appeared in Nutrition, Metabolism & Cardiovascular Diseases