Show simple item record

dc.contributor.authorPirani, Sanaa I.
dc.contributor.authorArafat, Hassan
dc.contributor.authorThompson, Gary
dc.date.accessioned2020-09-10T15:26:44Z
dc.date.available2020-09-10T15:26:44Z
dc.date.issued2016-09-28
dc.identifier.other9205937
dc.identifier.urihttps://hdl.handle.net/1813/71008
dc.description.abstractThis report presents a metric called FRESH (for Foodservice Impact Rating for Environmentally Sustainable Hospitality Events). FRESH can be used to evaluate the performance of any foodservice meal period or event in the hospitality sector with regards to its sustainability, based on seven measurements. These measures are: a (post-consumer) food-waste indicator, a no-show indicator (when unexpectedly few people show up), an over-show measure (when too many people show up), a planning indicator (measuring intentional overproduction), a portion-size indicator (measuring per-guest consumption against expectations), an economies of scale indicator, and a post-event indicator (which depends on disposal approaches). FRESH can help managers, authorities, and potential guests evaluate the sustainability of food production in any establishment.
dc.language.isoen_US
dc.rightsRequired Publisher Statement: © Cornell University. Reprinted with permission. All rights reserved.
dc.subjectfood waste
dc.subjectsustainability
dc.subjecthospitality
dc.subjectno-show
dc.subjectover-show
dc.subjectwaste reduction
dc.titleFRESH: A Food-service Sustainability Rating for Hospitality Sector Events
dc.typearticle
dc.description.legacydownloadsThompson_2016_Fresh_tool.pdf: 1032 downloads, before Aug. 1, 2020.
local.authorAffiliationPirani, Sanaa I.: Masdar Institute of Science and Technology
local.authorAffiliationArafat, Hassan: Masdar Institute of Science and Technology
local.authorAffiliationThompson, Gary: gmt1@cornell.edu Cornell University School of Hotel Administration


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

Statistics