This initiative demonstrates reductions in food waste in food service establishments, suggesting positive environmental impacts.
• With the support of the Centre of Excellence for Food Service, 201 food service establishments were able to reduce their food waste by 13%. • Long-term implementation of reduction measures has resulted in a reduction in food waste of up to 23%. • Sustainability assessments indicate that reduction measures result in environmental and economic resource savings that more than offset implementation costs.
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Büttemeier et al. (2025) studied this question.
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