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From Root to Stem: Optimizing Produce Utilization and Reducing Waste through Sustainable Cooking Practices

Year: 2024

Type: article

Study design: Observational Study

Source: PUSA Journal of Hospitality and Applied Sciences

DOI: 10.48165/pjhas.2024.10.2.3

Authors: Hare Krishna Chaudhary, Ajay Khatter, Tanushri Sharma

Institutions: Institute of Hotel Management Catering Technology and Applied Nutrition, Ranchi, William Angliss Institute

Language: English

Topic: Food Waste Reduction and Sustainability

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger, Quality education

Open Access status: closed

OpenAlex ID: W4405025731

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