COLLECTION AND TREATMENT OF FOOD WASTE FROM RESTAURANTS IN NOVI SAD
DOI:
https://doi.org/10.24867/22HZ01StevicKeywords:
Food waste, prevention, collection, food treatmentAbstract
This paper provides an insight into the ways of how restaurants in Novi Sad operate in terms of generating and collecting food waste. It presents and compares the ways of managing this type of waste in different cities and different countries. The current situation of food waste management both in Serbia and European Union is also defined and recommendations are given for improving the management of food waste in restaurants in Novi Sad.
References
[1] United Nations Environment Programme (2021а). Food Waste Index Report 2021. Nairobi.
[2] United Nations Environment Programme (2021b). Using green and digital technologies to reduce food waste at the consumer level. Case study: Belgrade, Serbia.
[3] Вујић Г, Убавин Д, Станисављевић Н, Батинић Б, Управљање отпадом у земљама у развоју, Факултет техничких наука, Нови Сад, 2012, ISBN: 978-86-7892-411-8.
[4] Tonini D, Albizzati P.F, Astrup T.F. 2018. Environmental impacts of food waste: Learnings and challenges from a case study on UK. Waste Management 2018 (76): 744-766.
[5] Агенција за заштиту животне средине http://www.sepa.gov.rs/index.php 07.09.2022.
[6] https://www.pocotapasbar.com/ 05.10.2022.
[7] Matzembacher D.E, Brancoli P, Maia L.M, Eriksson M. 2020. Consumer’s food waste in different restaurants configuration: A comparison between different levels of incentive and interaction. Waste Management 2020 (114): 263-273.
[2] United Nations Environment Programme (2021b). Using green and digital technologies to reduce food waste at the consumer level. Case study: Belgrade, Serbia.
[3] Вујић Г, Убавин Д, Станисављевић Н, Батинић Б, Управљање отпадом у земљама у развоју, Факултет техничких наука, Нови Сад, 2012, ISBN: 978-86-7892-411-8.
[4] Tonini D, Albizzati P.F, Astrup T.F. 2018. Environmental impacts of food waste: Learnings and challenges from a case study on UK. Waste Management 2018 (76): 744-766.
[5] Агенција за заштиту животне средине http://www.sepa.gov.rs/index.php 07.09.2022.
[6] https://www.pocotapasbar.com/ 05.10.2022.
[7] Matzembacher D.E, Brancoli P, Maia L.M, Eriksson M. 2020. Consumer’s food waste in different restaurants configuration: A comparison between different levels of incentive and interaction. Waste Management 2020 (114): 263-273.
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Published
2023-05-07
Issue
Section
Environment and Occupational Safety Engineering
