The article analyses different Green Public Procurement (GPP) strategies to reduce the carbon footprint applied to the public catering services. The assessment method is based on the Life Cycle Assessment methodology. The assessed strategies include: processes adopted to produce the food, origin of the purchased products, and distribution of the food. A case study is presented applied to the municipality of Turin (Italy).
CERUTTI Alessandro;
CONTU Simone;
ARDENTE Fulvio;
DONNO Dario;
BECCARO Gabriele;
2016-07-25
ENEA – Servizio Promozione e Comunicazione
JRC101698
978-88-8286-333-3,
http://www.enea.it/it/pubblicazioni/pdf-volumi/atti-rete-lca-2016.pdf,
https://publications.jrc.ec.europa.eu/repository/handle/JRC101698,
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