Problematika vzniku odpadu z potravin ve stravovacích zařízeních

Abstract

This bachelor's thesis deals with the issue of reducing food waste in catering facilities. The aim of this bachelor's thesis is to describe the possibilities of reducing food waste in restaurant facilities, based on the study of professional literature and other relevant sources, and to formulate their overview in such a way that it serves as a primary guide for catering facilities that are trying to actively reduce the amount of food waste produced, which is completely undesirable. The thesis is designed as a theoretical study, contains the identification of key concepts such as food, food waste, food losses. The sources of food waste are characterized here, with one of the key sources being catering facilities. The thesis characterizes the causes and consequences of food waste. The output is a comprehensive characteristic of the strategy for reducing food waste in catering facilities.