Guidelines on the Prevention of Food Waste at Hotels, Restaurants and Other Public Consumption Points
| dc.coverage | Türkiye | |
| dc.creator | Metro Turkey | |
| dc.date | 2023-04-27T13:55:13Z | |
| dc.date | 2023-04-27T13:55:13Z | |
| dc.date | 2022 | |
| dc.date | 2022-07-11T15:02:36.0000000Z | |
| dc.date.accessioned | 2026-06-28T00:37:34Z | |
| dc.description | The guide has been prepared in cooperation with Metro Turkey, Republic of Turkiye Ministry of Agriculture and Forestry and the Food and Agriculture Organization of the United Nations (FAO). This guide was developed in order to guide the hotel, restaurant, other public consumption industries in overcoming the following challenges in the prevention of food waste: - Prevention or Reduction of food waste at the facility level, - Donation of food that may be wasted but can be still consumed safely, - Recycling of food waste that could not be saved. | |
| dc.format | 96 p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/CC0816EN | |
| dc.identifier | http://www.fao.org/3/cc0816en/cc0816en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/314334 | |
| dc.language | English | |
| dc.publisher | METRO ; | |
| dc.rights | Non-FAO | |
| dc.title | Guidelines on the Prevention of Food Waste at Hotels, Restaurants and Other Public Consumption Points | |
| dc.type | Document |