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Volumn 109, Issue 2, 2009, Pages 205-206
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Reducing foodservice waste: going green can save green.
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NONE
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Author keywords
[No Author keywords available]
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Indexed keywords
ARTICLE;
CATERING SERVICE;
COST BENEFIT ANALYSIS;
DECISION MAKING;
ECONOMICS;
ENVIRONMENTAL PROTECTION;
HUMAN;
METHODOLOGY;
STANDARD;
UNITED STATES;
WASTE DISPOSAL;
WASTE MANAGEMENT;
CHOICE BEHAVIOR;
CONSERVATION OF NATURAL RESOURCES;
COST-BENEFIT ANALYSIS;
FOOD SERVICES;
HUMANS;
REFUSE DISPOSAL;
RESTAURANTS;
UNITED STATES;
WASTE MANAGEMENT;
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EID: 62149091137
PISSN: 00028223
EISSN: None
Source Type: Journal
DOI: 10.1016/j.jada.2008.11.038 Document Type: Article |
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Times cited : (7)
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References (0)
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