The tree structure — A general framework for food waste quantification in food services

Eriksson, Mattias; Osowski, Christine Persson; Björkman, Jesper; Hansson, Emma; Malefors, Christopher; Eriksson, Emelie; Ghosh, Ranjan

doi:10.1016/j.resconrec.2017.11.030

Cited by 58 publications

(42 citation statements)

References 25 publications

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“…Quantitative data collection methods used in the case studies aimed to identify processes and activities within the HaFS operations that give rise to food waste [82]. They were used to measure the amount of food waste generated from these processes in order to prioritise the most promising measures for waste prevention.…”

Section: Methodsmentioning

confidence: 99%

Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

et al. 2019

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Food waste has formidable detrimental impacts on food security, the environment, and the economy, which makes it a global challenge that requires urgent attention. This study investigates the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures. It presents a comparative analysis of five case studies from the hospitality and food service (HaFS) sector in Malaysia and uses a mixed-methods approach. This paper provides new empirical evidence to highlight the significant opportunity and scope for food waste reduction in the HaFS sector. The findings suggest that the scale of the problem is even bigger than previously thought. Nearly a third of all food was wasted in the case studies presented, and almost half of it was avoidable. Preparation waste was the largest fraction, followed by buffet leftover and then customer plate waste. Food waste represented an economic loss equal to 23% of the value of the food purchased. Causes of food waste generation included the restaurants’ operating procedures and policies, and the social practices related to food consumption. Therefore, food waste prevention strategies should be twofold, tackling both the way the hospitality and food service sector outlets operate and organise themselves, and the customers’ social practices related to food consumption.

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Section: Methodsmentioning

confidence: 99%

Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

et al. 2019

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“…To achieve transparent food-waste quantification, it is necessary to define clearly the waste arising from each kitchen process. In this study, definitions for the different waste processes (Table 2) used by the Swedish National Food Agency [37], together with the process definitions identified by Eriksson [38] are used. However, waste processes alone are not sufficient indicators, and other indicators, such as amount of food served, need to be identified and defined.…”

Section: Methodsmentioning

confidence: 99%

“…To achieve consistency and transparency, the transformation step included rearranging the quantification data daily per meal and mapping the different waste processes used by the individual kitchens relative to those defined in this study. For instance, when what was defined as "Serving waste" in this study was called something different by a kitchen according to a local standard, the data were transformed and included in the serving waste process [38]. The number of portions recorded for each meal and the amount of food served were compiled and summarized as key performance indicators (KPIs).…”

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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“…However, food waste quantification routines in hospitals are not performed regularly, and therefore, the dataset contained data gaps in time, but also regarding the kinds of waste quantified since this usually changes over time depending on the local context and local standard. In order to bridge these data gaps and make data comparable, the various criteria for analyzing food waste data established by Malefors et al [17] were used, together with the methodology devised by Eriksson et al [22]. The strictest criterion (Level 1, regarded as the most accurate) selects data from kitchens that quantify the number of guests per meal and the waste processes 'Plate waste' and 'Serving waste'.…”

Section: Analysis Of Datamentioning

confidence: 99%

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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The tree structure — A general framework for food waste quantification in food services

Cited by 58 publications

References 25 publications

Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

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

Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

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