Project Leader: Professor Adisa Azapagic
Project Duration: September 2014 - August 2017.
The food service sector, which includes restaurants, pubs and canteens, is an important part of society and the economy, but it is also associated with significant environmental impacts. This project seeks to identify opportunities for improving sustainability in this sector by reducing environmental impacts and improving socio-economic benefits along supply chains.
The project is carried out within the Centre for Sustainable Energy Use in Food Chains (CSEF).