The Covid-19 Pandemic Outcomes on Food Waste and Carbon Footprint of Cafés in Bandar Baru Bangi and Sungai Petani, Malaysia
Nur Afifah Mohd Iszairi,
Azizul Asyraf Zulkifli,
Sarah Zulkifli
et al.
Abstract:Cafés, a subcategory of the foodservice industry, are popular as a place to eat and meet with others, among Malaysians and the world population. Their operation partly contributes to food waste and carbon footprint. However, the volume of these parameters fluctuated throughout the COVID-19 pandemic. Further, there is a need to diversify the food waste data of foodservice establishments in Malaysia, across different regions and cultures. Therefore, we conducted an environmental assessment of ten cafés in two of… Show more
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