Global food waste reductions are difficult to evaluate. The global ambition is halve by 2030. In this study, eight years of quantification data from Swedish public catering were used monitor changes and evaluate progress towards reduction targets. A 15–30% was observed the current trend a declining level within sector. goal halving 2030 appears be achievable, provided that all canteens perform ...

This document encompasses multiple aspects aligned with the analysis of level user satisfaction in establishments dedicated to catering, accommodation and tourist attractions. In present document, various methods effectively employed are presented, which allow obtaining accurate results and, from which, it is possible clearly observe panorama steps follow for a correct execution activities that...

The purpose of the research is to reveal current trends in modeling location new catering establishments study area. relevance article determined by development tourism industry. This applies operating lower price category. Such include fast food restaurants. proposes use geographic information systems for spatial analysis using software. researchers used ArcGis software, which allows you visua...

In the article, author examines two relatively new gastronomic trends, such as functional and personalized types of nutrition. As follows from names, directions pursue goals ensuring functioning (of organism) compliance with lifestyle a person).
 Considering nutrition (AF), it should be noted that, aimed primarily at ensuring, first all, vital activity body whole, this direction leads to n...