Author
Christopher Malefors
Bio: Christopher Malefors is an academic researcher from Swedish University of Agricultural Sciences. The author has contributed to research in topics: Food waste & Business. The author has an hindex of 7, co-authored 15 publications receiving 226 citations.
Papers
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TL;DR: The large variation between kitchens indicates that they have different causes of food waste, but also different opportunities to reduce it, and detailed waste quantification for each kitchen can therefore be the first step in the process of waste reduction.
128 citations
TL;DR: In this paper, food waste in the food services industry has been identified as an important unsustainability hotspot, but standardised methods for food waste quantification are lacking, and existing studies on waste...
Abstract: Food waste in the food services industry has been identified as an important unsustainability hotspot, but standardised methods for food waste quantification are lacking. Existing studies on waste ...
56 citations
TL;DR: In this article, the authors 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.
Abstract: 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.
46 citations
TL;DR: Both plate waste and serving waste increase with greater overproduction, as indicated by calculated portion size, and could be reduced by schools and pre-schools estimating their daily number of diners and their diners' food intake more accurately, as satellite units in particular would benefit from more accurate quantification of the food required on a daily basis.
38 citations
TL;DR: In this paper, the authors identify and study surplus food redistribution units in Sweden, and then assess the impact on several sustainability indicators for selected redistribution units, in order to increase knowledge on the types of values these redistribution concepts generate.
Abstract: Food banks that redistribute surplus food from retailers and the food industry to people in need are not a new concept globally, but their connection to food waste prevention is new. As a result, new types of food redistribution units are emerging and diversifying to find new target groups and distribution methods. The aim of this study was to identify and study surplus food redistribution units in Sweden, and then to assess the impact on several sustainability indicators for selected redistribution units, in order to increase knowledge on the types of values these redistribution concepts generate. The methods used for analyzing the scenarios were Environmental Life Cycle Assessment, Life Cycle Costing and Social Life Cycle Assessment. The results showed that providing food bags to socially exposed people generated the largest reduction of greenhouse gas emissions per kg of redistributed food (−1.2 kg CO2 eq./FU). Reprocessing surplus food to a high-quality end-product was attributed a high social value, due to job creation effects in the high number of working hours required per kg of redistributed food. With regard to economic impacts, all but two scenarios studied had monthly financial losses, and therefore needed other sources of financial support.
24 citations
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TL;DR: A range of waste management initiatives are presented, showing that their implementation in the foodservice sector varies depending on management's beliefs, knowledge, goals and actions.
195 citations
TL;DR: In this article, the authors provide a critical, analytical account of the literature on hospitality food waste made from the viewpoint of hospitality managers, and provide a framework for managing food waste across the different areas of hospitality operations, underpinned by such determinants of effective mitigation as core in-house competencies; training needs; initial investment costs; and potential monetary savings.
188 citations
TL;DR: In this article, the state-of-the-art of food waste in the hospitality and food services (HaFS) sector body of literature is analyzed using a systematic literature review (SLR) approach implemented through search, evaluation, and synthesis of peer-reviewed articles.
150 citations
TL;DR: This paper summarises the outcomes of a workshop on food waste accounting co-organised by the European Commission's Joint Research Centre and Directorate-General on Health and Food Safety with the aim of stimulating harmonisation of methodologies, identifying challenges, opportunities, and further advancement for food waste Accounting.
120 citations