Quantification of food waste in public catering services – A case study from a Swedish municipality

Eriksson, Mattias; Osowski, Christine Persson; Malefors, Christopher; Björkman, Jesper; Eriksson, Emelie

doi:10.1016/j.wasman.2017.01.035

Cited by 140 publications

(110 citation statements)

References 19 publications

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“…Although lunch food waste (serving losses and plate waste) was reduced to 122 g per person per day between measurements #1 and #2, this value was still higher than the findings of Eriksson et al [26], who measured 90 g per person of waste for lunch in an elderly home. This indicated there was further room for improvement.…”

Section: Comparison Of the Results Obtained In (A) (B) And (C) Withcontrasting

confidence: 66%

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

et al. 2017

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Abstract:The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the processes and structures existing in each institution. This included a 2-week measurement of the quantities of food produced and wasted. After implementing the measures, a second measurement was conducted and the results of the two measurements were compared. The average waste rate in the residential home was significantly reduced from 21.4% to 13.4% and from 19.8% to 12.8% in the cafeteria. In the hospital, the average waste rate remained constant (25.6% and 26.3% during the reference and control measurements). However, quantities of average daily food provided and wasted per person in the hospital declined. Minimizing overproduction, i.e., aligning the quantity of meals produced to that required, is essential to reducing serving losses. Compliance of meal quality and quantity with customer expectations, needs, and preferences, i.e., the individualization of food supply, reduces plate waste. Moreover, establishing an efficient communication structure involving all actors along the food supply chain contributes to decreasing food waste.

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Section: Comparison Of the Results Obtained In (A) (B) And (C) Withcontrasting

confidence: 66%

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

et al. 2017

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“…Stenmarck et al (2016) señalan también que la mayor parte de los desperdicios en la Unión Europea se registran en las etapas finales de la cadena de suministro de alimentos-53 % en hogares, 12 % en restauración colectiva y 5 % en comercialización-lo que se traduce en mayores impactos ambientales y una mayor cantidad de dinero despilfarrado (FAO, 2011). Por estas razones, la prevención del desperdicio cobra mayor importancia al final de la cadena (Eriksson et al, 2017).…”

Section: Introductionunclassified

“…Para reducir el desperdicio de alimentos es necesario entender el problema a resolver, por esta razón es crítico desarrollar una cuantificación detallada del desperdicio (Eriksson et al, 2017;World Resources Institute, 2016). En los últimos años se han realizado varios estudios que analizan el desperdicio en los comedores escolares u otros centros de restauración colectiva, y la mayoría se han centrado en analizar los desperdicios en plato motivados por preocupaciones nutricionales (Engström y Carlsson-Kanyama, 2004;Wilkie, Graunke y Cornejo, 2015).…”

Section: Introductionunclassified

“…En los últimos años se han realizado varios estudios que analizan el desperdicio en los comedores escolares u otros centros de restauración colectiva, y la mayoría se han centrado en analizar los desperdicios en plato motivados por preocupaciones nutricionales (Engström y Carlsson-Kanyama, 2004;Wilkie, Graunke y Cornejo, 2015). Engström y Carlsson-Kanyama indican que los estudios existentes presentan tasas de generación de residuos altamente variables entre sí, debido posiblemente a que las mediciones se suelen hacer en períodos cortos de tiempo (Eriksson et al, 2017), o a que al presentar el resultado de la medición de los desperdicios, no se evidencia el efecto de factores condicionantes sobre la variabilidad de los datos (Secondi, Principato y Laureti, 2015).…”

Section: Introductionunclassified

“…Diversos estudios han cuantificado el desperdicio de alimentos en plato en el sector de restauración colectiva Eriksson et al (2017). obtuvieron en su estudio 24,75 gramos de desperdicio promedio en plato por porción servida en el sector de restauración en una municipalidad sueca, y Engström y Carlsson-Kanyama (2004) obtuvieron también en Suecia entre 27 y 33 gramos (9 -11 % de la ración servida) -principalmente patatas, arroz y pasta-en un análisis exploratorio en dos comedores escolares.…”

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Análisis exploratorio del desperdicio de alimentos en plato en Comedores Escolares en España

Bustamente

Afonso²,

Ríos

2018

lgr

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Artículo enviado el 16 de agosto de 2018. Aceptado, tras revisión el 20 de agosto de 2018. Publicado el 1 de septiembre de 2018. ResumenLa investigación se enmarca en una relación Universidad-Sociedad civil, que se articula en la Cátedra Bancos de Alimentos UPM-FESBAL, como un medio para establecer una colaboración estratégica a largo plazo, con el fin de "Trabajar con la gente", para conseguir un consumo racional y solidario. Comprender mejor el proceso de generación de desperdicios en los comedores escolares representa una oportunidad clara para la aplicación de medidas frente al desperdicio alimentario, debido a que la infancia es el mejor momento para crear conciencia sobre la importancia de abordar este problema. El desperdicio en plato en comedores escolares es causado por la poca receptividad de los alumnos frente al menú, lo que se ve afectado por factores propios de cada comensal y por factores contextuales. La presente investigación tiene como objetivo aproximar la cantidad de desperdicio en plato en comedores escolares en España e identificar posibles factores condicionantes a nivel contextual, a partir del análisis de 118 comedores escolares en 14 comunidades autónomas. Los resultados muestran que, a nivel territorial, existen diferencias significativas entre los desperdicios en costa e interior. A nivel de centro educativo, sucede lo mismo entre los desperdicios medidos antes y después de actividades de sensibilización. Finalmente, los resultados muestran que el desperdicio por tipo de menú difiere según la región en la que se ubica el centro educativo, lo que da indicios de la relación entre la región y el grado de aceptación o preferencias por menús. AbstractThe research is part of a University-Civil Society relationship, which is framed on UPM-FESBAL Food Banks Chair, as a means to establish a long-term strategic collaboration, in order to "Work with people", to achieve a rational and supportive consumption. A better understanding of food waste generation in school canteens represents a clear opportunity for the application of measures against it, because childhood is considered the best time to raise awareness about this problem and their impacts. Plate waste in school canteens depends of the student's receptivity for each menu, which is affected by individual and contextual factors. The aim of this research is to approximate the amount of plate waste in school canteens in Spain and identified possible drivers at contextual level, based on the analysis of 118 school canteens in 14 autonomous communities. The results show that, at a territorial level, there are significant differences between plate waste on the coast and interior. At school level, the same thing happens between the waste measured before and after the awareness campaign. Finally, the results show that the plate waste per type of menu differs according to the region where the school is located, which suggest that the acceptance or student's preferences for menus are related with the region where the school is located.

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Qualitative and quantitative characterization of municipal waste in Tunisia: a case study of metropolitan Tunis

Othman

Wafi

Fattoumi

et al. 2021

Biofuels Bioprod Bioref

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Municipal solid waste management has evolved into a promising approach to climate issues and to the growing energy demand in Tunisian cities. However, energy recovery from organic waste in the Metropolis of Tunis is still complex. This is due to the city's unpredictable economy, urbanization level, and population growth rates. So far, this unpredictability has constrained access to accurate data about organic waste. This has led to slow progress in harnessing organic waste for renewable energy production. This study focuses on the conversion of the city's organic waste to biogas as a local energy supply. The potential quantity of organic waste and its theoretical energy content were estimated based on a case study in four areas in the Metropolis encompassing 12 municipalities, official records, and literature reviews. The aim of this mixed method was to enhance data quality and optimize the long‐term viability of a small‐scale biogas plant in the city. The results show that the area generates a considerable amount of organic waste (55–66%) with an annual theoretical energy content of 224.18 GWh. The yearly financial gain from the 25.5 MW biogas plant could reach 40 352 400 USD. The estimated organic waste with its considerable potential energy content represents a significant renewable energy source in the Metropolis of Tunis. © 2021 Society of Chemical Industry and John Wiley & Sons, Ltd

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Quantification of food waste in public catering services – A case study from a Swedish municipality

Cited by 140 publications

References 19 publications

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Análisis exploratorio del desperdicio de alimentos en plato en Comedores Escolares en España

Qualitative and quantitative characterization of municipal waste in Tunisia: a case study of metropolitan Tunis

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