Green Hotels: Use of food waste derived from hotels and restaurants for the production of sustainable and biodegradable consumables.

Aktivität: Vorträge und GastvorlesungenKonferenzvorträgeForschung

Daniel Pleißner - Sprecher*in

Joachim Venus - Sprecher*in

    Around 1.3 billion tons of food, which was originally produced under extensive use of energy, water and fertilizers, is wasted at production and consumption levels worldwide per year [Gustavsson et al., 2011]. In Near East and North Africa, 250 kg of food is wasted per capita annually. Along with the loss of food, 42 km 3 of water is wasted annually and this is in particular problematic in one of the most water scarce region in the world [FAO, 2015]. Food waste requires an effective treatment in order to avoid an accumulation and a negative impact on the life quality of citizen and attractiveness of regions. This is especially essential in regions where tourism significantly contributes to the income and where tourists expect an intact environment.
    14.04.201516.04.2015

    Veranstaltung

    5th SWEEP-Net Regional Forum on Integrated SWM - SWEEP-NET 2015: "Economic and Social Solutions for Sustainable Environmental Management"

    14.04.1516.04.15

    Tunis, Tunesien

    Veranstaltung: Konferenz

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