Your download is now in progress and you may close this window

Did you know that with a free Taylor & Francis Online account you can gain access to the following benefits?

Choose new content alerts to be informed about new research of interest to you
Easy remote access to your institution's subscriptions on any device, from any location
Save your searches and schedule alerts to send you new results
Export your search results into a .csv file to support your research

Have an account?
Login now Don't have an account?
Register for free

Login or register to access this feature

Have an account?
Login now Don't have an account?
Register for free

Choose new content alerts to be informed about new research of interest to you
Easy remote access to your institution's subscriptions on any device, from any location
Save your searches and schedule alerts to send you new results
Export your search results into a .csv file to support your research

Search in:

Advanced search

Research in Hospitality Management Volume 6, 2016 - Issue 1: Guests on Earth, Sustainability in Hospitality

Submit an article Journal homepage

Open access

956

Views

CrossRef citations to date

Altmetric

Original Articles

Food waste reduction at Restaurant De Pleats: Small steps for mankind

Geesje DuursmaRestaurant De Pleats, Burgum, The NetherlandsCorrespondence[email protected]

Femke VrenegoorStenden Research Group Sustainability in Hospitality and Tourism, Stenden Hotel Management School, Leeuwarden, The Netherlands

Sytze KobusRestaurant De Pleats, Burgum, The Netherlands

Pages 95-100 | Published online: 16 Nov 2016

Cite this article
https://doi.org/10.2989/RHM.2016.6.1.13.1301
CrossMark

References
Citations
Metrics
Licensing
Reprints & Permissions
View PDF PDF

References

Cavagnaro, E., & de Kruif E. (2014). Food waste: the hospitality industry can make a difference! Report based on research report by third-year Stenden Hotel Management School students. Leeuwarden: Stenden University.
Google Scholar
Dutch Government. (2014). Feiten en cijfers verspilling voedsel consumenten in 2013. https://www.rijksoverheid.nl/onderwerpen/voeding/documenten/brochures/2014/01/29/feiten-en-cijfers-verspilling-voedsel-consumenten-in-2013.
Google Scholar
Every Crumb Counts. (2013). Joint Food Waste Declaration. http://everycrumbcounts.eu/uploads/static_pages_documents/Joint_Declaration_(Sept_2013_UPDATED).pdf.
Google Scholar
Shakman, A. (2012). How to cut pre-consumer food waste. Food Management, 47(12), 38–39.
Google Scholar
Sloan, P., Legrand, W., & Chen, J. S. (2013). Sustainability in the hospitality industry: Principles of sustainable operations. Oxford: Routledge.
Google Scholar
Van der Giessen, G. (2014). Langer houdbaar dan 2014, over de Nederlandse norm tegen voedselverspilling. Trouw. http://www.trouw.nl/static/nmc/nmc/varia/longreads/voedselverspilling/index.html.
Google Scholar
Waste Watchers. (2014). Horeca is goed in staat om voedselverspilling te verminderen. Nu.nl. http://www.nu.nl/eten-en-drinken/4145989/horeca-goed-in-staat-voedselverspilling-verminderen.html.
Google Scholar
Water Footprint. (2015). Product gallery. http://waterfootprint.org/en/resources/interactive-tools/product-gallery.
Google Scholar

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.

People also read
Recommended articles
Cited by

To cite this article:

Reference style: APA Chicago Harvard

Citation copied to clipboard

Reference styles above use APA (6th edition), Chicago (16th edition) & Harvard (10th edition)

Download citation

Download a citation file in RIS format that can be imported by citation management software including EndNote, ProCite, RefWorks and Reference Manager.

Choose format: RIS BibTex RefWorks Direct Export

Choose options: Citation Citation & abstract Citation & references