A combined evaluation of energy efficiency, customer satisfaction and food waste in the healthcare sector by comparing cook-hold and cook-chill catering-Reference-Cited by-同舟云学术

A combined evaluation of energy efficiency, customer satisfaction and food waste in the healthcare sector by comparing cook-hold and cook-chill catering

Published:2023-12 Issue: Volume:429 Page:139594
ISSN:0959-6526
Container-title:Journal of Cleaner Production
language:en
Short-container-title:Journal of Cleaner Production

Author:

Bux Christian^ORCID,Zizzo Giuseppe,Amicarelli Vera^ORCID

Funder

University of Bari

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Strategy and Management,General Environmental Science,Renewable Energy, Sustainability and the Environment,Building and Construction

Reference29 articles.

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3. Hidden flows assessment in the agri-food sector: evidence from the Italian beef system;Amicarelli;Br. Food J.,2021

4. Towards green and sustainable healthcare: a literature review and research agenda for green leadership in the healthcare sector;Berniak-Woźny;Int. J. Environ. Res. Publ. Health,2023

5. Deliberazione della Giunta Regionale 22 dicembre 2020, n. 2108. Linee di Indirizzo regionali per la ristorazione Ospedaliera,2021

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4. Do Living Arrangements and Eating Habits Influence University Students’ Food Waste Perception in Italy and Poland?;Sustainability;2024-03-03

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