Determinants of and sustainable practices to reduce food waste in UK restaurants from the case study of a UK buffet restaurant.

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Determinants of and sustainable practices to reduce food waste in UK restaurants from the case study of a UK buffet restaurant.

This dissertation’s purpose aims at exploring the determinants of and sustainable practices to food waste in UK restaurants, especially buffet-style restaurants. Little past research has focused on food waste in the UK food service sector, particularly the restaurant industry. Qualitative content an...

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Bibliographic Details
Main Author:	Vu, Thi Phuong Anh
Format:	Dissertation (University of Nottingham only)
Language:	English
Published:	2018
Online Access:	https://eprints.nottingham.ac.uk/54392/

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