Evaluation of Food Waste Prevention Measures—The Use of Fish Products in the Food Service Sector

Abstract

This study presents two food waste prevention measures focusing on the interface between the food service sector and its food suppliers. Through a case study on procuring salmon by a hotel kitchen, the use of food products with different convenience grades is examined. The convenience grade of the fish bought (whole salmon, fillets or portions) determines where along the food chain filleting and/or portioning takes place and thus where food waste from cut-offs occurs. To reduce food waste, we propose purchasing filleted or portioned salmon rather than whole salmon. For both measures, effectiveness is calculated by looking at food waste reductions along the food chain, achieved by a better use of filleting and portioning cut-offs. Next, sustainability across the environmental, economic and social dimension is evaluated by calculating (a) avoided embodied environmental impacts and economic costs, (b) avoided food waste disposal environmental impacts and economic costs and (c) environmental, economic and social impacts and costs associated with implementing the measures. Purchasing fillets or portions instead of whole salmon leads to food waste reductions of −89% and −94%, respectively. The interventions further lead to net climate change impact savings along the salmon chain of −16% (fillets) and −18% (portions). Whereas the kitchen saves costs when switching to fillets (−13%), a switch to portions generates additional net costs (+5%). On a social level, no effects could be determined based on the information available. However, good filleting skills would no longer be needed in the kitchen and a time consuming preparation can be sourced out.

Consumer and Food Product Determinants of Food Wasting: A Case Study on Chicken Meat

“…For example, a product can be offered in two packs of 75 g that can be opened separately instead of in one single 150 g pack. This smaller pack contains relatively more packaging, although it will normally result in a higher chance of consuming the food in time or less household food waste [30][31][32]. One-third of the households, in particular, claimed that they would produce less food waste if the size of the food packaging better met their needs [33].…”

“…The product convenience grade of food products can range from zero (non-convenience food) to five (ready-to-serve foods that can be consumed after packaging removal/opening) [31]. For example, non-convenience foods are original raw foods, such as raw, not-precut vegetables or meat that still contains bones.…”

“…Ready-to-serve foods are, for example, readyto-eat salads and desserts. Recently, both households and the food service sector have been increasingly using foods with a higher convenience grade to lessen the kitchen workload [31]. These foods are reported to be a potential measure to lower household food waste [38].…”

“…4 When the atmosphere was modified or not modified, the shelf life was maximally six days at retail (considered to be 'long') and maximally four days at retail (considered to be 'limited'), respectively. 5 Based on food convenience grades from [31].…”

Towards the Anchovy Biorefinery: Biogas Production from Anchovy Processing Waste after Fish Oil Extraction with Biobased Limonene

“…The color of a sustainable future is blue and offers an "ocean" of opportunities. The preservation of oceans, seas, rivers and coasts together with the valorization of aquaculture and marine resources is an important part of the circular economy, creating new chances for a sustainable and inclusive growth [1][2][3]. This approach takes form in the new and ambitious concept of the "blue economy", a paradigm founded on the biomimicry and on the sustainable exploitation of marine and natural resources, which calls for a collective responsibility in preserving the marine environment as one of the key factors of global prosperity [4].…”