LA CUINA DE LES SOBRANCESby: FUNDACIO EMYSReuse and preparing for reuseStrict avoidance and reduction at sourceSpain- SILS16/11/2019
Sensibilisation du personnel à la préparation d’assiettes en quantité suffisante et des convives auby: API RestaurationStrict avoidance and reduction at sourceFrance- Meyreuil19/11/2016, 20/11/2016, 21/11/2016, 22/11/2016, 23/11/2016, 24/11/2016, 25/11/2016, 26/11/2016, 27/11/2016
Sensibilizziamo verso la corretta gestione dei rifiutiby: BANCO DI NAPOLIStrict avoidance and reduction at sourceItaly- VENOSA17/11/2018, 18/11/2018, 19/11/2018, 20/11/2018, 21/11/2018, 22/11/2018, 23/11/2018, 24/11/2018, 25/11/2538
Donant generem segones oportunitats.by: Fundació Volem FeinaReuse and preparing for reuseStrict avoidance and reduction at sourceSpain - Catalonia- SOLSONA18/11/23, 19/11/23, 20/11/23, 21/11/23, 22/11/23, 23/11/23, 24/11/23, 25/11/23,