Guia de mejores practicas para prevenir el desperdicio de alimentos y reducir la genracion de residuos en establecimientos gastronomicos (Colombia)

Published on January 31, 2018

Gastronomia sosteninble. Promoviendo buenas practicas de produccion y consumo sostenibles para prevenir el desperdicio de alimentos y reducir la generacion de residuos solidos.

Type

Guidelines and Manuals

Countries

Colombia

Actors involved:

United Nations Environment Programme (UNEP)

Lead

One Planet network

Lead

United Nations Development Account (UNDA)

Lead

Regions

Latin America/Caribbean

Sectors

Food & Beverage

Waste, incl. Chemicals

Guia de mejores practicas para prevenir el desperdicio de alimentos y reducir la genracion de residuos en establecimientos gastronomicos (Colombia)

Actors involved:

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Guia de mejores practicas para prevenir el desperdicio de alimentos y reducir la genracion de residuos en establecimientos gastronomicos (Colombia)

Actors involved:

Share your work on sustainable consumption and production

You might also be Interested in

A Quick Guide for Sustainable Procurement for Hotels and MICE in the Philippines

Project Launch: Greening supply and demand: Advancing Eco-Labels and Sustainable Public Procurement for climate and biodiversity protection (Eco-Advance)

Solutions from the One Planet network to curb plastic pollution

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Programmes

Knowledge centre

News & Events