Publications by authors named "Salua Moussawel"
Article Synopsis
- Recent studies are focusing on food waste in the food service sector, particularly in event catering, which has been overlooked.
- A case study analyzed data from 239 event caterings to determine how factors like event type, season, event size, and menu prices influence buffet leftovers.
- The largest impact came from event size, with smaller events generating significantly more leftovers per guest than larger ones, highlighting the need for better food waste reduction strategies.
