Publication:
Sustainable development in practice: food waste reduction issues in public catering units
| DC Field | Value | |
|---|---|---|
| dc.contributor.author | Nursalim Suleimenov | |
| dc.contributor.supervisor | Syed Abdul Hamid Aljunid | |
| dc.date.accessioned | 2024-02-22T07:18:41Z | |
| dc.date.available | 2024-02-22T07:18:41Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | This project will enhance the increased understanding of the United Nations Sustainable Development Goals 2030 (from now on, "SDGs" or "Global Goals"). Mainly having referred to the 12th Global Goal, which aims at raising responsible consumption and production, each human being must contribute to Food Waste Reduction activities that significantly impact social and environmental values. Higher education bodies' role in the Global Goals taxonomy must not be underestimated. Not only do universities deliver academic services, but also, they are vital factors in how youth grow up from a behavioral view. Universities are the public places where youth spend most of their time until they get their late twenties. So, the duties of university administrations go beyond the academic domain. They should practice SDGs and involve students and personnel in these activities. It must be underlined that all 17 Global Goals are interlinked, integrating economic, social, and environmental targets. Changes in one outcome can affect other results directly or indirectly, intentionally or unintentionally, positively or negatively. A lack of progress on one goal can also hinder progress on others, for example, the relationship between food waste and zero-hunger and healthy well-being. It is an important research project because it determines the level of awareness among students and personnel about Global Goals and food waste issues. It also frames an initial step for a further comprehensive topic assessment. This research encourages future MBA students at the INCEIF to dive deeper into impact studies and do quantitative analysis of the benefits to society due to food waste reduction. | en_US |
| dc.identifier.citation | Suleimenov, N. (2023). Sustainable development in practice: food waste reduction issues in public catering units (Master dissertation). INCEIF, Kuala Lumpur. Retrieved from https://ikr.inceif.org/handle/INCEIF/3933 | en_US |
| dc.identifier.uri | https://ikr.inceif.edu.my/handle/INCEIF/3933 | |
| dc.language | English | |
| dc.language.iso | eng | en_US |
| dc.publisher | INCEIF | en_US |
| dc.rights | 2023. INCEIF | |
| dc.source | SGPS | |
| dc.subject | Sustainable Development Goals | en_US |
| dc.subject | Food waste reduction | en_US |
| dc.subject | Food waste issues | en_US |
| dc.subject | Project paper (MBA) | |
| dc.title | Sustainable development in practice: food waste reduction issues in public catering units | en_US |
| dc.type | Master | en_US |
| dlc.maintopic | Sustainability | |
| dspace.entity.type | Publication | |
| ikr.doctype | Theses | |
| ikr.license | Available in PDF format. Kindly email to kmc@inceif.edu.my to access the item | |
| ikr.topic.maintopic | Sustainability | en_US |
| Appears in Collections |