Bezerra, Ingrid Wilza LealAquino, Séphora Louyse Silva deMedeiros, Gidyenne Christine Bandeira SilvaSeabra, Larissa Mont'Alverne JucáRolim, Priscila Moura2024-07-302024-07-302022AQUINO, Séphora Louyse Silva de; BEZERRA, Ingrid Wilza Leal; MEDEIROS, Gidyenne Christine Bandeira Silva de et al. Sustainability practices in foodservice: waste analysis as a first step. Holos, [S.l.], v. 3, p. 1-12, 2022. Disponível em: https://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/10184. Acesso em: 30 abr. 2024.https://repositorio.ufrn.br/handle/123456789/58910Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/Food handleFood servicesFood wasteSustainabilitySustainability practices in foodservice: waste analysis as a first steparticlehttp://dx.doi.org/10.15628/holos.2022.10184