Pre-Consumer Food Waste at Three Dining Facilities
The objectives of this 8-week study were to assess the amount (weight) of pre-consumer (production) food waste at a large university, serving 18,000 meal plan holders, and identify major contributors of food waste (i.e. food categories, types of waste). Dining facility managers and waste coordinator...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/43204 http://scholar.lib.vt.edu/theses/available/etd-06112012-194319/ |