Green Hotels: Use of food waste derived from hotels and restaurants for the production of sustainable and biodegradable consumables.

Beschreibung

Around 1.3 billion tons of food, which was originally produced under extensive use of energy, water and fertilizers, is wasted at production and consumption levels worldwide per year [Gustavsson et al., 2011]. In Near East and North Africa, 250 kg of food is wasted per capita annually. Along with the loss of food, 42 km 3 of water is wasted annually and this is in particular problematic in one of the most water scarce region in the world [FAO, 2015]. Food waste requires an effective treatment in order to avoid an accumulation and a negative impact on the life quality of citizen and attractiveness of regions. This is especially essential in regions where tourism significantly contributes to the income and where tourists expect an intact environment.

Zeitraum	14.04.2015 → 16.04.2015
Ereignistitel	5th SWEEP-Net Regional Forum on Integrated SWM - SWEEP-NET 2015: "Economic and Social Solutions for Sustainable Environmental Management"
Veranstaltungstyp	Konferenz
Konferenznummer	5
Sponsoren	Deutsche Gesellschaft für Internationale Zusammenarbeit, Deutsche Gesellschaft für Internationale Zusammenarbeit
Ort	Tunis, TunesienAuf Karte anzeigen
Bekanntheitsgrad	International