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Reducing Food Waste in the Food Service Sector as a Way to Promote Public Health and Environmental Sustainability

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Climate Change and Health

Part of the book series: Climate Change Management ((CCM))

Abstract

The global food system makes a significant contribution to climate change, affecting greenhouse gas emissions and other major environmental impacts, along the entire food chain. The present study evaluated the determinants and the consequences of food waste at the food service sector, while considering potential solutions. It takes into account the fact that reducing food waste is an important part of the effort to attain environmental goals and to promote public health.

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Author information

Authors and Affiliations

  1. LAQV, REQUIMTE, FCUP/FCNAUP, University of Porto, Campus Agrário de Vairão, Rua Padre Armando Quintas, 7, 4485-661 Vairão, Vila do Conde, Portugal

    Beatriz Oliveira

  2. LAQV, REQUIMTE/DCeT, Universidade Aberta, Rua do Amial, 752, 4200-055, Porto, Portugal

    Ana Pinto de Moura

  3. LAQV, REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Campus Agrário de Vairão, Rua Padre Armando Quintas, 7, 4485-661 Vairão, Vila do Conde, Portugal

    Luís Miguel Cunha

Authors
  1. Beatriz Oliveira
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  2. Ana Pinto de Moura
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  3. Luís Miguel Cunha
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Corresponding author

Correspondence to Luís Miguel Cunha .

Editor information

Editors and Affiliations

  1. Faculty of Life Sciences, Sect., Hamburg University of Applied Sciences, Hamburg, Germany

    Walter Leal Filho

  2. CFE University of Coimbra, Universidade Aberta and, Porto, Portugal

    Ulisses M. Azeiteiro

  3. Universidade Aberta, Porto, Portugal

    Fátima Alves

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Oliveira, B., de Moura, A.P., Cunha, L.M. (2016). Reducing Food Waste in the Food Service Sector as a Way to Promote Public Health and Environmental Sustainability. In: Leal Filho, W., Azeiteiro, U., Alves, F. (eds) Climate Change and Health. Climate Change Management. Springer, Cham. https://doi.org/10.1007/978-3-319-24660-4_8

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