Similar Items: Follow up on food waste quantification in Swedish public catering
- Quantification of protein fractions in aqueous phases of whey and emulsions
- Food waste in bakeries- quantities, causes and treatment
- How to reduce food waste in public catering units? : a case study at twelve school canteens in Sala municipality, Sweden
- Swedish food habits for higher nutritional value and lower climate impact
- Suitability of different pulses in falafel making – a new application for Swedish foods
- Public school catering's role in the transition towards a sustainable food system