Zero waste in the food and beverage industry
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| Main Author: | |
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| Other Authors: | |
| Format: | Thesis |
| Kulcsszavak: | Eco-friendly Food and beverage industry sustainability waste reduction zero waste |
| Online Access: | http://dolgozattar.uni-bge.hu/43074 |
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| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
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| 100 | 1 | |a Aguirre-Szilágyi Ignacio | |
| 245 | 1 | 0 | |a Zero waste in the food and beverage industry |c Aguirre-Szilágyi Ignacio |h [elektronikus dokumentum] |
| 520 | 3 | |a Nowadays the situation of global warming, climate change and pollution make us worry about the future of our planet. For this reason, my aim with this paper is to think about different solutions and ways for a small restaurant to become as sustainable as possible. The importance of this topic is seen in some governmental decisions from the last few years, for example the banning of some single-use plastics. Personally, it is an important topic for me, since I try to gradually be more and more ecofriendly. I avoid plastic packaging, when possible, although there is a very little offer of these products. I believe that if more people changed their habits, it would mean a huge difference for the environment. I consider it important to have a practical outcome of this research in a form of my thesis. The key question for this research is: How to become “zero waste” in the F&B industry? What steps must a restaurant make to minimize the amount of waste produced? And lastly, how will it make an influence on the customers? | |
| 695 | |a Eco-friendly | ||
| 695 | |a Food and beverage industry | ||
| 695 | |a sustainability | ||
| 695 | |a waste reduction | ||
| 695 | |a zero waste | ||
| 700 | 1 | |a Sóvári Katalin |e ths | |
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