| Περίληψη: | The aim of this chapter is the presentation and comparison of the two ways to wash the dishes and other cooking and food serving hardware: either manually or with the use of a dishwasher. Based on the review of international literature the consumption of resources (water, energy, detergents) is presented for each one of the aforementioned alternatives. Then, the influence on dishwashing of socio-economic (size and structure of households, income) and behavioural factors is examined. Finally, best practices aiming at reducing the environmental impacts of dishwashing, are presented and discussed.
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