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Restaurants, campuses, and farmers are battling food waste in their industries. Here’s how you can join the effort.

 

America is one of the largest offenders of food waste in the world, according to a recent survey. Every year, roughly 1.3 billion tons of food is thrown out worldwide, a considerable problem given that agriculture contributes about 22 percent of the planet’s greenhouse gas emissions and 12.7 million people go hungry in America alone.

Entrepreneurs across several sectors have created ways to re-purpose food. Their efforts are admirable and economical, but the biggest difference will be if you make food waste reduction a daily habit.

 

 

Read more about how you can give food a new purpose here.

 

By Joseph Jaafari from NationSwell

 

 

 

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Vision for Foodservice 2010

Categories: Food & Beverage, Oceania, Pacific, Private Sector, Report
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This report is based on previous research into the issues and trends affecting the global foodservice industry, and primary research undertaken throughout Australia. It provides an analysis of the trends and issues affecting the foodservice industry in a contemporary Australian context and recommendations for future development.

by Linda Roberts, Margaret Deery and Anne-Marie Hede

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Vision for Foodservice 2010

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This report aims to develop a better understanding of the contribution of the restaurant sector to a tourist destination’s attractiveness. Specifically, this report identifies and describes three types of market segments, the ‘Young Market’, the ‘Affluent Market’, and the ‘Mature Market’, that value culinary experiences, and are influenced in their travel destination choice by the type of culinary prospects a location has to offer. The study  explores in detail each segment’s perceptions and opinions in relation to what they value in a restaurant when on holiday and why.

 

by Beverley Sparks, John Bowen, and Stefanie Klag
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This report aims to develop a better understanding of the contribution of the restaurant sector destination’s attractiveness. It explores in detail consumers’ perceptions, values and opinions in they value in a restaurant when on holiday and why. Specifically, the report investigates consumers’ patterns, the influence of various information sources on tourists’ restaurant choice, as well as reasons for dining out when on holiday. In addition, the report attempts to understand the influence and role of restaurants in consumers’ travel destination choice.

by Beverley Sparks, John Bowen, and Stefanie Klag
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Service Providers Perspective on Service Failures in the Tourism and Hospitality Industry

Categories: Case Study, Management, Monitoring & Evaluation, Private Sector, Report
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This report discusses the topic of service failure and recovery from the service providers perspective. Specifically, the report outlines the importance of recovery from the perspective of the service provider and the manner in which complaints and subsequent follow up to these complaints should be made.

by Beverley Sparks, Janet R McColl-Kennedy

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Service Providers Perspective on Service Failures in the Tourism and Hospitality Industry

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  • Name*full name
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