A system dynamics approach to study the sustainable reduction of a restaurant food waste

dc.contributor.author	Giri, Durga Devi
dc.date.accessioned	2022-06-28T00:01:26Z
dc.date.available	2022-06-28T00:01:26Z
dc.date.issued	2022-06-03
dc.date.submitted	2022-06-27T22:05:00Z
dc.identifier.uri	https://hdl.handle.net/11250/3001131
dc.description.abstract	The study has been conducted with three phases: supply phase, production, distribution and consumption phase and waste management which rules the total food waste model.
dc.language.iso	eng
dc.publisher	The University of Bergen
dc.rights	Copyright the Author. All rights reserved
dc.subject	System Dynamics
dc.subject	Restaurant
dc.subject	Food waste
dc.title	A system dynamics approach to study the sustainable reduction of a restaurant food waste
dc.type	Master thesis
dc.date.updated	2022-06-27T22:05:00Z
dc.rights.holder	Copyright the Author. All rights reserved
dc.description.degree	Master's Thesis in System Dynamics
dc.description.localcode	GEO-SD351
dc.description.localcode	INTL-MN
dc.description.localcode	INTL-JUS
dc.description.localcode	INTL-KMD
dc.description.localcode	INTL-MED
dc.description.localcode	INTL-PSYK
dc.description.localcode	MASV-SYSDY
dc.description.localcode	INTL-SV
dc.description.localcode	INTL-HF
dc.subject.nus	733199
fs.subjectcode	GEO-SD351
fs.unitcode	15-41-0