Oregon wasted food study
This archived document is maintained by the State Library of Oregon as part of the Oregon Documents
Depository Program. It is for informational purposes and may not be suitable for legal purposes.
| Title: | Oregon wasted food study: institutional and commercial sector case studies. Case 13. High quality standards reduce wasted food in a restaurant. |
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| Alternative Title: | High quality standards reduce wasted food in a restaurant. | |
| Name(s): |
Brodersen, Reed, author. McDermott, Christa, author. Stefanick, Jennifer, author. Portland State University Community Environmental Services,, issuing body. Oregon Department of Environmental Quality,, sponsoring body. |
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| Type of Resource: | text | |
| Genre: |
bibliography Case studies. |
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| Issuance: | monographic | |
| Date Issued: | 2018 | |
| Physical Form: |
electronic resource remote |
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| Extent: | 1 online resource (15 pages) : color illustrations | |
| Identifier(s): | 1109847211 (oclc) | |
| Note(s): |
Title from PDF cover (viewed on July 22, 2019). This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes. Includes bibliographical references. Funded by the Oregon Department of Environmental Quality. Mode of access: Internet from the Oregon Government Publications Collection. Text in English. |
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| Subject(s): |
n-us-or Food waste -- Oregon -- Prevention -- Case studies Restaurants |
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| Restrictions on Access: | http://rightsstatements.org/vocab/CNE/1.0/ | |
| In Collections: |