Sustainable disposal methods of food wastes in hospitality operations:
"Food waste has evolved into a global crisis, casting a long shadow over nations and the interconnected fabric of our world. The repercussions of this excess reverberate through environmental and socio-economic landscapes, demanding immediate attention. Globally, the challenge of reducing food...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) :
IGI Global,
2024.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "Food waste has evolved into a global crisis, casting a long shadow over nations and the interconnected fabric of our world. The repercussions of this excess reverberate through environmental and socio-economic landscapes, demanding immediate attention. Globally, the challenge of reducing food waste is acknowledged as a linchpin in achieving a sustainable future. The book Sustainable Disposal Methods of Food Wastes in Hospitality Operations confronts this escalating issue head-on. It contends that the time is ripe for a change in waste disposal practices, advocating for sustainable methods to alleviate environmental strain, combat climate change, and safeguard public health.This book delves into the heart of waste management principles and strategies. Beyond identifying the severity of the issue, the book ventures into uncharted territories, exploring emergent debates surrounding systemic causes and solutions. In a world where information and communication technology empower organizations, a gap persists in translating these advancements into effective waste management initiatives. The book urges a holistic understanding of the issue, drawing attention to the need for collaborative efforts between governments and private industry players to bridge this divide. As it provides a global perspective, the handbook becomes a tool for those seeking to comprehend the intricate web of challenges posed by food waste and navigate towards a sustainable future."-- |
| Beschreibung: | 27 PDFs (370 pages) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9798369321829 |
| Zugangseinschränkungen: | Restricted to subscribers or individual electronic text purchasers. |
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| 245 | 0 | 0 | |a Sustainable disposal methods of food wastes in hospitality operations |c Amrik Singh, Pankaj Kumar Tyagi, Anshul Garg, editors. |
| 264 | 1 | |a Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : |b IGI Global, |c 2024. | |
| 300 | |a 27 PDFs (370 pages) | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a electronic |2 isbdmedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Chapter 1. Do restaurants promote their sustainable practices online?: examining the virtual front of house -- Chapter 2. Culture, society, and food waste: understanding cultural norms and social behaviors impacting food waste generation and developing mitigation strategies -- Chapter 3. Customer consciousness towards food wastage in the Indian hospitality industry -- Chapter 4. Affiliating green futures: deconstructing livelihood possibilities in hospitality education through food waste and waste-entrepreneurship -- Chapter 5. Food wastage on the economic outcome: evidence from the hotel industry -- Chapter 6. From plate to planet: sustainable strategies for food waste management in the hospitality industry -- Chapter 7. From trash to treasure: a practical insight into sustainable waste management practices within the hotel industry -- Chapter 8. Green revolution in the hospitality industry: a deep dive into sustainable food waste management -- Chapter 9. Innovative methods of waste reduction in the food production department of hotels and restaurants -- Chapter 10. Emerging trends and challenges in reducing and disposing of food waste through sustainable tourism practices at tourist destinations -- Chapter 11. Prospective developments and advancements in the hospitality sector for eco-friendly waste handling -- Chapter 12. Salvaging responsible consumption and production of food in the hospitality industry: harnessing machine learning and deep learning for zero food waste -- Chapter 13. Societal sustainability: the innovative practices of the 21st century -- Chapter 14. Strategies for food marketing in achieving sustainable development goals -- Chapter 15. Sustainability in hospitality: the pathway to destination well-being in the "city of lakes" Udaipur -- Chapter 16. The attitudes and approaches to the food waste management of hospitality businesses in Oxford, UK -- Chapter 17. Trash to treasure: unveiling the hidden rewards of recycling in the hotel industry -- Chapter 18. Innovative technologies for sustainable food waste disposal in hospitality operations -- Chapter 19. Utilizing technology for food waste management in the hospitality industry hotels and restaurants -- Chapter 20. The importance of shifting responsible to self-responsible behavior towards food waste in the Indian hospitality sector. | |
| 506 | |a Restricted to subscribers or individual electronic text purchasers. | ||
| 520 | 3 | |a "Food waste has evolved into a global crisis, casting a long shadow over nations and the interconnected fabric of our world. The repercussions of this excess reverberate through environmental and socio-economic landscapes, demanding immediate attention. Globally, the challenge of reducing food waste is acknowledged as a linchpin in achieving a sustainable future. The book Sustainable Disposal Methods of Food Wastes in Hospitality Operations confronts this escalating issue head-on. It contends that the time is ripe for a change in waste disposal practices, advocating for sustainable methods to alleviate environmental strain, combat climate change, and safeguard public health.This book delves into the heart of waste management principles and strategies. Beyond identifying the severity of the issue, the book ventures into uncharted territories, exploring emergent debates surrounding systemic causes and solutions. In a world where information and communication technology empower organizations, a gap persists in translating these advancements into effective waste management initiatives. The book urges a holistic understanding of the issue, drawing attention to the need for collaborative efforts between governments and private industry players to bridge this divide. As it provides a global perspective, the handbook becomes a tool for those seeking to comprehend the intricate web of challenges posed by food waste and navigate towards a sustainable future."-- |c Provided by publisher. | |
| 530 | |a Also available in print. | ||
| 538 | |a Mode of access: World Wide Web. | ||
| 588 | |a Description based on title screen (IGI Global, viewed 03/08/2024). | ||
| 650 | 0 | |a Refuse and refuse disposal |x Environmental aspects. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Garg, Anshul, |e editor. | |
| 700 | 1 | |a Singh, Amrik, |e editor. | |
| 700 | 1 | |a Tyagi, Pankaj Kumar, |e editor. | |
| 710 | 2 | |a IGI Global, |e publisher. | |
| 776 | 0 | 8 | |i Print version: |z 9798369321812 |
| 856 | 4 | 0 | |l FWS01 |p ZDB-98-IGB |q FWS_PDA_IGB |u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-2181-2 |3 Volltext |
| 912 | |a ZDB-98-IGB | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
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|---|---|
| _version_ | 1804751466634674176 |
| adam_text | |
| any_adam_object | |
| author2 | Garg, Anshul Singh, Amrik Tyagi, Pankaj Kumar |
| author2_role | edt edt edt |
| author2_variant | a g ag a s as p k t pk pkt |
| author_facet | Garg, Anshul Singh, Amrik Tyagi, Pankaj Kumar |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TD791 |
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| contents | Chapter 1. Do restaurants promote their sustainable practices online?: examining the virtual front of house -- Chapter 2. Culture, society, and food waste: understanding cultural norms and social behaviors impacting food waste generation and developing mitigation strategies -- Chapter 3. Customer consciousness towards food wastage in the Indian hospitality industry -- Chapter 4. Affiliating green futures: deconstructing livelihood possibilities in hospitality education through food waste and waste-entrepreneurship -- Chapter 5. Food wastage on the economic outcome: evidence from the hotel industry -- Chapter 6. From plate to planet: sustainable strategies for food waste management in the hospitality industry -- Chapter 7. From trash to treasure: a practical insight into sustainable waste management practices within the hotel industry -- Chapter 8. Green revolution in the hospitality industry: a deep dive into sustainable food waste management -- Chapter 9. Innovative methods of waste reduction in the food production department of hotels and restaurants -- Chapter 10. Emerging trends and challenges in reducing and disposing of food waste through sustainable tourism practices at tourist destinations -- Chapter 11. Prospective developments and advancements in the hospitality sector for eco-friendly waste handling -- Chapter 12. Salvaging responsible consumption and production of food in the hospitality industry: harnessing machine learning and deep learning for zero food waste -- Chapter 13. Societal sustainability: the innovative practices of the 21st century -- Chapter 14. Strategies for food marketing in achieving sustainable development goals -- Chapter 15. Sustainability in hospitality: the pathway to destination well-being in the "city of lakes" Udaipur -- Chapter 16. The attitudes and approaches to the food waste management of hospitality businesses in Oxford, UK -- Chapter 17. Trash to treasure: unveiling the hidden rewards of recycling in the hotel industry -- Chapter 18. Innovative technologies for sustainable food waste disposal in hospitality operations -- Chapter 19. Utilizing technology for food waste management in the hospitality industry hotels and restaurants -- Chapter 20. The importance of shifting responsible to self-responsible behavior towards food waste in the Indian hospitality sector. |
| ctrlnum | (CaBNVSL)slc00005666 (OCoLC)1425976419 |
| dewey-full | 363.728 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 363 - Other social problems and services |
| dewey-raw | 363.728 |
| dewey-search | 363.728 |
| dewey-sort | 3363.728 |
| dewey-tens | 360 - Social problems and services; associations |
| discipline | Soziologie |
| format | Electronic eBook |
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| genre | Electronic books. |
| genre_facet | Electronic books. |
| id | ZDB-98-IGB-00331803 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-16T15:52:00Z |
| institution | BVB |
| isbn | 9798369321829 |
| language | English |
| oclc_num | 1425976419 |
| open_access_boolean | |
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| owner_facet | DE-863 DE-BY-FWS |
| physical | 27 PDFs (370 pages) Also available in print. |
| psigel | ZDB-98-IGB |
| publishDate | 2024 |
| publishDateSearch | 2024 |
| publishDateSort | 2024 |
| publisher | IGI Global, |
| record_format | marc |
| spelling | Sustainable disposal methods of food wastes in hospitality operations Amrik Singh, Pankaj Kumar Tyagi, Anshul Garg, editors. Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : IGI Global, 2024. 27 PDFs (370 pages) text rdacontent electronic isbdmedia online resource rdacarrier Includes bibliographical references and index. Chapter 1. Do restaurants promote their sustainable practices online?: examining the virtual front of house -- Chapter 2. Culture, society, and food waste: understanding cultural norms and social behaviors impacting food waste generation and developing mitigation strategies -- Chapter 3. Customer consciousness towards food wastage in the Indian hospitality industry -- Chapter 4. Affiliating green futures: deconstructing livelihood possibilities in hospitality education through food waste and waste-entrepreneurship -- Chapter 5. Food wastage on the economic outcome: evidence from the hotel industry -- Chapter 6. From plate to planet: sustainable strategies for food waste management in the hospitality industry -- Chapter 7. From trash to treasure: a practical insight into sustainable waste management practices within the hotel industry -- Chapter 8. Green revolution in the hospitality industry: a deep dive into sustainable food waste management -- Chapter 9. Innovative methods of waste reduction in the food production department of hotels and restaurants -- Chapter 10. Emerging trends and challenges in reducing and disposing of food waste through sustainable tourism practices at tourist destinations -- Chapter 11. Prospective developments and advancements in the hospitality sector for eco-friendly waste handling -- Chapter 12. Salvaging responsible consumption and production of food in the hospitality industry: harnessing machine learning and deep learning for zero food waste -- Chapter 13. Societal sustainability: the innovative practices of the 21st century -- Chapter 14. Strategies for food marketing in achieving sustainable development goals -- Chapter 15. Sustainability in hospitality: the pathway to destination well-being in the "city of lakes" Udaipur -- Chapter 16. The attitudes and approaches to the food waste management of hospitality businesses in Oxford, UK -- Chapter 17. Trash to treasure: unveiling the hidden rewards of recycling in the hotel industry -- Chapter 18. Innovative technologies for sustainable food waste disposal in hospitality operations -- Chapter 19. Utilizing technology for food waste management in the hospitality industry hotels and restaurants -- Chapter 20. The importance of shifting responsible to self-responsible behavior towards food waste in the Indian hospitality sector. Restricted to subscribers or individual electronic text purchasers. "Food waste has evolved into a global crisis, casting a long shadow over nations and the interconnected fabric of our world. The repercussions of this excess reverberate through environmental and socio-economic landscapes, demanding immediate attention. Globally, the challenge of reducing food waste is acknowledged as a linchpin in achieving a sustainable future. The book Sustainable Disposal Methods of Food Wastes in Hospitality Operations confronts this escalating issue head-on. It contends that the time is ripe for a change in waste disposal practices, advocating for sustainable methods to alleviate environmental strain, combat climate change, and safeguard public health.This book delves into the heart of waste management principles and strategies. Beyond identifying the severity of the issue, the book ventures into uncharted territories, exploring emergent debates surrounding systemic causes and solutions. In a world where information and communication technology empower organizations, a gap persists in translating these advancements into effective waste management initiatives. The book urges a holistic understanding of the issue, drawing attention to the need for collaborative efforts between governments and private industry players to bridge this divide. As it provides a global perspective, the handbook becomes a tool for those seeking to comprehend the intricate web of challenges posed by food waste and navigate towards a sustainable future."-- Provided by publisher. Also available in print. Mode of access: World Wide Web. Description based on title screen (IGI Global, viewed 03/08/2024). Refuse and refuse disposal Environmental aspects. Electronic books. Garg, Anshul, editor. Singh, Amrik, editor. Tyagi, Pankaj Kumar, editor. IGI Global, publisher. Print version: 9798369321812 FWS01 ZDB-98-IGB FWS_PDA_IGB http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-2181-2 Volltext |
| spellingShingle | Sustainable disposal methods of food wastes in hospitality operations Chapter 1. Do restaurants promote their sustainable practices online?: examining the virtual front of house -- Chapter 2. Culture, society, and food waste: understanding cultural norms and social behaviors impacting food waste generation and developing mitigation strategies -- Chapter 3. Customer consciousness towards food wastage in the Indian hospitality industry -- Chapter 4. Affiliating green futures: deconstructing livelihood possibilities in hospitality education through food waste and waste-entrepreneurship -- Chapter 5. Food wastage on the economic outcome: evidence from the hotel industry -- Chapter 6. From plate to planet: sustainable strategies for food waste management in the hospitality industry -- Chapter 7. From trash to treasure: a practical insight into sustainable waste management practices within the hotel industry -- Chapter 8. Green revolution in the hospitality industry: a deep dive into sustainable food waste management -- Chapter 9. Innovative methods of waste reduction in the food production department of hotels and restaurants -- Chapter 10. Emerging trends and challenges in reducing and disposing of food waste through sustainable tourism practices at tourist destinations -- Chapter 11. Prospective developments and advancements in the hospitality sector for eco-friendly waste handling -- Chapter 12. Salvaging responsible consumption and production of food in the hospitality industry: harnessing machine learning and deep learning for zero food waste -- Chapter 13. Societal sustainability: the innovative practices of the 21st century -- Chapter 14. Strategies for food marketing in achieving sustainable development goals -- Chapter 15. Sustainability in hospitality: the pathway to destination well-being in the "city of lakes" Udaipur -- Chapter 16. The attitudes and approaches to the food waste management of hospitality businesses in Oxford, UK -- Chapter 17. Trash to treasure: unveiling the hidden rewards of recycling in the hotel industry -- Chapter 18. Innovative technologies for sustainable food waste disposal in hospitality operations -- Chapter 19. Utilizing technology for food waste management in the hospitality industry hotels and restaurants -- Chapter 20. The importance of shifting responsible to self-responsible behavior towards food waste in the Indian hospitality sector. Refuse and refuse disposal Environmental aspects. |
| title | Sustainable disposal methods of food wastes in hospitality operations |
| title_auth | Sustainable disposal methods of food wastes in hospitality operations |
| title_exact_search | Sustainable disposal methods of food wastes in hospitality operations |
| title_full | Sustainable disposal methods of food wastes in hospitality operations Amrik Singh, Pankaj Kumar Tyagi, Anshul Garg, editors. |
| title_fullStr | Sustainable disposal methods of food wastes in hospitality operations Amrik Singh, Pankaj Kumar Tyagi, Anshul Garg, editors. |
| title_full_unstemmed | Sustainable disposal methods of food wastes in hospitality operations Amrik Singh, Pankaj Kumar Tyagi, Anshul Garg, editors. |
| title_short | Sustainable disposal methods of food wastes in hospitality operations |
| title_sort | sustainable disposal methods of food wastes in hospitality operations |
| topic | Refuse and refuse disposal Environmental aspects. |
| topic_facet | Refuse and refuse disposal Environmental aspects. Electronic books. |
| url | http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-2181-2 |
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