Food waste management innovations in the foodservice industry

Food waste management in hospitality operations: A critical review

Food waste in hospitality and food services: A systematic literature review and framework development approach

https://findresearcher.sdu.dk:8443/ws/files/150135366/Food_waste_accounting_methodologies.pdf

Food waste accounting methodologies: Challenges, opportunities, and further advancements

Towards Zero Waste: an Exploratory Study on Restaurant managers

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

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 ...

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

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.

https://www.mdpi.com/2071-1050/12/8/3116/pdf

Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

Matsvinn ar ett problem som uppkommer langs hela livsmedelskedjan och leder till att mat produceras i onodan. Denna onodiga matproduktion bidrar till utslapp som paverkar miljon samt forbrukar andliga resurser. Matsvinn som uppstar i svenska storkok anvands ofta till att producera biogas for att ta tillvara energi och naringsamnen i maten. Trots denna atervinning ar det anda ett stort sloseri av resurser att producera bransle av atbar mat fran slutet av vardekedjan. Darfor finns ett stort behov av att forebygga matsvinn for att fa en mer hallbar livsmedelskedja. Det florerar ett flertal rad om vad storkok bor gora for att minska matsvinnet eller vad de bor undvika att gora men fa av dessa rad tycks ha studerats narmare for att utrona hur stor paverkan de faktiskt har pa svinnet i storkok.

Syftet med denna studie var darfor ar att undersoka om och i sa fall hur mycket sex olika riskfaktorer och atgarder paverkar matsvinnet i storkok. For att berakna effekten av dessa riskfaktorer och atgarder anvandes insamlad statistik fran Sala kommun dar samtliga kok inom skola, forskola och aldreomsorg ingick. Matningarna av matsvinn kompletterades med ytterligare information om antalet atande samt en enkatundersokning som fragade skolelever om vilka matratter som foredrogs respektive inte foredrogs. Analysen av respektive atgard och riskfaktor gjordes genom att jamfora det genomsnittliga svinnet nar atgarden varit applicerad med medelvardet da atgarden inte varit applicerad.

Av de sex riskfaktorerna och atgarderna som analyserats i denna studie var det anvandandet av mottagningskok och serverandet av fler lunchalternativ an ett, som genererade mest svinn. Information till elever om matning och att ha ett flexibelt alternativ i menyn hade en reducerande effekt pa svinnet, dock var effekten inte lika stor som de tva forsta riskfaktorerna.

Att storre enheter genererar mer svinn var endast sant for tallrikssvinn men totalt sett minskade svinnet nagot nar storleken pa koken okade eftersom serveringssvinnet var lagre i stora kok. Att populara matratter skulle resultera i extra mycket svinn kunde inte belaggas da resultaten pekade pa motsatsen, namligen att populara matratter kasseras i mindre omfattning an opopulara matratter.

Eftersom de analyserade riskfaktorerna och atgarderna korrelerar olika starkt med totalt svinn ar en rekommendation att kommuner pa lang sikt bor konvertera mottagningskok till tillagningskok, samt begransa antalet serverade lunchalternativ. Pa kort sikt bor kommunerna lagga in ett flexibelt alternativ i menyn och informera elever om matsvinnsmatningar, vilket da forutsatter att matningar faktiskt genomfors. Kommuner behover daremot inte vara oroliga att populara matratter eller att stora enheter ska generera mer svinn.

Emelie Eriksson

Papers

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

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

Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

Matsvinn i storkök