Mapping of food waste quantification methodologies in the food services of Swedish municipalities

Eriksson, Mattias; Lindgren, Samuel; Osowski, Christine Persson

doi:10.1016/j.resconrec.2018.06.013

Cited by 27 publications

(26 citation statements)

References 25 publications

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“…Previous studies on food waste quantification in Swedish public catering have less coverage, with a response rate of, e.g., 54% [37], 65% [38], or 93% [20]. The present study can be regarded as both robust and generalizable, as it covered 95% of the Swedish regions.…”

Section: Discussionmentioning

confidence: 87%

“…Such motivation is often lacking in the public sector, but that sector might be more prone to consider the environmental concerns associated with food waste. One way to strengthen food waste reduction efforts in the public sector could be to introduce compulsory quantification and reporting of food waste quantities, with a common protocol for follow-up [17,20]. Public catering organizations should also commit to meeting the target of halving per capita global food waste set in the Sustainable Development Goals of the United Nations [45].…”

Section: Discussionmentioning

confidence: 99%

“…Data were collected through an online survey, using a questionnaire developed and validated by Eriksson et al [20]. One contact person in each of Sweden's 21 regions was sent the questionnaire via email.…”

Section: Data Collectionmentioning

confidence: 99%

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Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

et al. 2020

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To move towards a sustainable food system, we cannot continue to waste substantial amounts of the food produced. This is especially true for later stages in the food supply chain, where most sub-processes consume resources in vain when food is wasted. Hospitals are located at the end of the food supply chain and the sector has high levels of food waste. This study investigated food waste quantification practices in Swedish hospitals, examined whether a questionnaire is an appropriate methodology for such mapping, and compiled data for the sector in order to determine the amount of food waste and its composition. A questionnaire was sent to all 21 regional authorities, formerly known as county councils, responsible for hospitals in Sweden. The questionnaire responses were supplemented with food waste records from three regions that organize the catering in a total of 20 hospitals. The results showed that it is common practice in most hospitals to quantify food waste, with quantification focusing on lunch and dinner in relation to the number of guests served. It was also clear that waste quantification practices have been established for years, and in the majority of the hospitals studied. The data revealed that, in comparison with other sectors, food waste was still high, 111 g guest−1 meal−1, consisting of 42% plate waste, 36% serving waste, and 22% kitchen waste. However, there was great variation between hospitals, which, in combination with well-established, standardized waste quantification routines, meaning that this sector has strong potential to spread best practices and improve overall performance in reducing food waste generation.

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Section: Discussionmentioning

confidence: 87%

Section: Discussionmentioning

confidence: 99%

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Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

et al. 2020

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“…Past food-waste studies seldom include all waste processes within a kitchen establishment. The most commonly included processes are "Plate waste", "Serving waste", and "Preparation waste" [26,39]. Figure 1 sets the different definitions in Table 2 in context and indicates where the different waste processes usually occur.…”

Section: Methodsmentioning

confidence: 99%

“…Some of the data used in this study were obtained from organizations that have been quantifying food waste and were willing to share their data, while the remaining data were taken from some previously published studies [14,27,[39][40][41]. All the food-waste quantifications performed by the organizations involved weighing waste masses using various kitchen scales.…”

Section: General Data Collectionmentioning

confidence: 99%

Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria

et al. 2019

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There is an urgent need for primary data collection on food waste to obtain solid quantification data that can be used as an indicator in the goal of halving food waste by 2030. This study examined how quality baselines for food waste can be achieved within the different segments of the hospitality sector, encompassing establishments such as canteens, elderly care units, hospitals, hotels, preschools, primary schools, restaurants, and upper secondary schools. The empirical material comprised food-waste quantification data measured in 1189 kitchens in Sweden, Norway, Finland, and Germany for 58,812 quantification days and 23 million portions. All the data were converted to a common format for analysis. According to the findings, around 20% of food served became waste. Waste per portion varied widely between establishments, ranging from 50.1 ± 9.4 g/portion for canteens to 192 ± 30 g/portion for restaurants. To identify the measurement precision needed for tracking changes over time, we suggest statistical measures that could be used in future studies or in different food-waste tracking initiatives.

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