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Reduzierung des Lebensmittelabfalls mit "Too Good To Go". Am Beispiel von vier Gastronomen

Reduzierung des Lebensmittelabfalls mit "Too Good To Go". Am Beispiel von vier Gastronomen

          
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About the Book

Bachelorarbeit aus dem Jahr 2022 im Fachbereich Politik - Klima- und Umweltpolitik, Note: 1,3, Hochschule Fulda (Oecotrophologie), Sprache: Deutsch, Abstract: Das Ziel der Forschungsarbeit ist es, herauszufinden, welchen Einfluss die App TGTG auf die Reduzierung von Lebensmittelabfällen in vier Gastronomiebetrieben hat. Ebenso wird der Frage nachgegangen, welche Gründe die Gastronomen/Gastronominnen für die App-Nutzung haben. Darüber hinaus soll das Konzept der App kritisch betrachtet und in Zusammenhang mit weiteren positiven Aspekten der interviewten Personen diskutiert werden. Während weltweit 931 Mio Tonnen (t) Lebensmittel entsorgt werden, leiden laut der Food and Agricultural Organization of the United Nations (FAO) 770 Mio (Mio.) Menschen auf der Welt an Hunger. Allein in Deutschland sind es etwa 12 Mio. t. Dabei wäre es heute schon möglich, die gesamte Weltbevölkerung durch die Erzeugnisse der globalen Landwirtschaft zu ernähren. Doch in der Praxis sieht es anders aus. Entlang der Lebensmittelwertschöpfungskette entstehen große Mengen an Lebensmittelverlusten und -abfall. Die Ursache für die Lebensmittelverschwendung unterscheidet sich je nach Sektor. Es gibt bereits einige Foodsharing-Apps, die zum Ziel haben, die Lebensmittelverschwendung an unterschiedlichen Stellen der Lebensmittelwertschöpfungskette zu reduzieren. Eine der ersten Foodsharing-Plattformen war Foodsharing e.V. auf dessen Prinzip viele Foodsharing-Apps basieren. Eine dieser Apps ist "Too Good To Go" (TGTG), welche im April 2019 mit dem Bundespreis "Zu gut für die Tonne" in der Kategorie Digitalisierung ausgezeichnet wurde. Diese Foodsharing-App hilft bei der Verteilung von Lebensmitteln und vernetzt die Gastronomiebetriebe bzw. den Einzelhandel mit den Verbrauchern/Verbraucherinnen. Die App fokussiert sich demnach darauf, die Lebensmittelabfälle in den Zweigen der Gastronomie und dem Handel innerhalb der Lebensmittelwertschöpfungskette zu reduzieren. Überproduzierte Lebensmittel oder fals


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Product Details
  • ISBN-13: 9783346861375
  • Publisher: Bod Third Party Titles
  • Publisher Imprint: Grin Verlag
  • Height: 210 mm
  • No of Pages: 66
  • Spine Width: 4 mm
  • Width: 148 mm
  • ISBN-10: 3346861376
  • Publisher Date: 19 Apr 2023
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 95 gr


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