Waste-tracking tools: A business case for more sustainable and resource efficient food services

Goossens, Yanne; Leverenz, Dominik; Kuntscher, Manuela

doi:10.1016/j.rcradv.2022.200112

Cited by 2 publications

(2 citation statements)

References 21 publications

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“…Firstly, our quantitative environmental assessment relied on the Agribalyse database, which represents environmental impacts in France. While it provided detailed impacts for many products, these assumptions may not be perfectly representative of the German context [28]. The quantitative assessment of food waste data was performed by the kitchen staff; the quality of the self-reported data may therefore be influenced due to individual errors.…”

Section: Limitations Of This Studymentioning

confidence: 99%

Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens

Orr,

Goossens

2024

Sustainability

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This case study analyses food waste reduction measures in a corporate canteen, addressing environmental, economic, and social sustainability dimensions. By implementing seven actions such as raising awareness among kitchen staff, providing smaller portions and preparing soup from overproduction, food waste was reduced by 46% in two canteens serving up to 1800 people daily over the time period of six months. This preserved 343 kg of food waste, conserving over 450,000 kcal in nutritional value and yielding net economic savings of over 15,500 Euros, as well as environmental savings of over 31 tonnes CO2 eq. and 213 mPt PEF. The Benefit-to-Cost Ratio (BCR) of 0.03 kg of food waste saved per 1 Euro invested, along with the associated savings of 40.78 kcal, 2.74 kg CO2 eq., 0.02 mPt PEF, and 2.37 Euros, exemplifies the overall success of these actions. Therefore, this business case offers valuable insights into how (corporate) canteens can enhance sustainability and resource conservation by reducing food waste.

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Section: Limitations Of This Studymentioning

confidence: 99%

Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens

Orr,

Goossens

2024

Sustainability

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“…In order to identify best practices within such actions, a thorough sustainability evaluation is needed to assess the effectiveness and efficiency of the measures. The methodology for performing such a sustainability assessment is duly described in Goossens et al [38] and was successfully used for evaluating FW measures undertaken within the German food services sector [39,40].…”

Section: Sustainability Assessment Of Specific Actionsmentioning

confidence: 99%

Jointly Reducing Food Waste—The Experiences of the German Discussion Forum for Wholesale and Retail

Orr¹,

Goossens²,

Heinrich³

et al. 2023

Sustainability

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The global food system faces the challenge of food waste, which has significant environmental, social, and economic implications. In line with Sustainable Development Goal 12.3, the German food wholesale and retail sector has recognised the urgency of reducing food waste by 50% by 2030. However, limited scientific research exists on food waste in this sector. This study presents the implementation of a Discussion Forum as a three year project aiming to measure and reduce food waste in the German food wholesale and retail sectors. Collaboration among stakeholders played a crucial role, leading to the development of a voluntary agreement and ambitious reduction targets. The findings highlight the success of the Discussion Forum in generating high-quality data, fostering collaboration, and guiding reduction actions. Lessons learned include the practicality of data collection methods, the importance of data security and confidentiality, and the value of open discussions. The research contributes to filling the research gap in food waste studies and provides valuable insights for achieving SDG 12.3 in the wholesale and retail sectors.

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Waste-tracking tools: A business case for more sustainable and resource efficient food services

Cited by 2 publications

References 21 publications

Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens

Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens

Jointly Reducing Food Waste—The Experiences of the German Discussion Forum for Wholesale and Retail

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