Design of a Waste Management Plan at the School of Gastronomy
Proper Management of Waste generated in the School of Gastronomy
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The correct use of strategies and techniques will help to efficiently control waste generation in culinary schools worldwide. Considering the stages of the waste life cycle (generation, transportation, storage, collection, treatment and final disposal), will help to reduce in a great percentage the negative impact towards the environment and in this way take care of the planet thinking in future generations.
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