Mattias Eriksson

TL;DR: In this paper, the authors compared the effect on greenhouse gas emissions of different food waste management scenarios representing different levels in the waste hierarchy in the city of Uppsala, Sweden.

TL;DR: In this paper, the discrepancies between the waste quantity and wastage carbon footprint (CF) profiles of perishable food products wasted in Swedish supermarkets were analyzed, defined as the product CF from cradle up to and including delivery to the retailer times the amount of the product wasted at the store, for products in the meat, deli, cheese, dairy and fruit & vegetable departments of six Swedish supermarkets.

TL;DR: In this paper, the authors analyzed the waste flow of fruit and vegetables at six Swedish retail stores, both by analysing recorded data and by performing physical measurements, and found that the largest category was pre-store waste (goods rejected at delivery; 3.01%), followed by recorded in-Store waste (0.99%), and unrecorded in-store wastage ( 0.3%).

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.

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.