Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Strotmann, Christina; Friedrich, Silke; Kreyenschmidt, Judith; Teitscheid, Petra; Ritter, G.

doi:10.3390/su9081409

Cited by 41 publications

(64 citation statements)

References 23 publications

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“…Based on the present survey, it appears that only a few Swedish hospitals can match the food waste quantification efforts in the retail sector. This can be one of the reasons for the reported differences in waste level between retailers, with waste levels of lower than 2% [26], public catering, which often reports levels of food waste ranging from 10% to 30% [27][28][29][30].…”

Section: Discussionmentioning

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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Section: Discussionmentioning

confidence: 99%

Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

et al. 2020

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“…Some of the data used in this study were obtained from organizations that have been quantifying food waste and were willing to share their data, while the remaining data were taken from some previously published studies [14,27,[39][40][41]. All the food-waste quantifications performed by the organizations involved weighing waste masses using various kitchen scales.…”

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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“…Porpino et al, (2015) conducted laboratory experiments demonstrating smaller starter size outperforms persuading customers to reduce waste. Finally, Strotmann et al (2017) conducted an intervention study, where a set of measures (e.g. staff training, poster, improved communication across the supply chain, change portion size, analysis of customer preferences) contributed to a decrease in food waste in a cafeteria and a residential home.…”

Section: Literature Reviewmentioning

confidence: 99%

Co-designing food waste services in the catering sector

Michalec¹,

Fodor

Hayes³

et al. 2018

BFJ

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Purpose The purpose of this paper is to present results from the action research project, where sustainability professionals, local businesses and academic researchers collaborated on exploring barriers for food waste recycling in SMEs food outlets in order to inform local policy and business practices in Bristol, UK. Design/methodology/approach The researchers conducted face-to-face, qualitative surveys of 79 catering businesses in three diverse areas of the city. The action research methodology was applied, where a range of co-researchers contributed towards study design and review. Findings The research reveals the main barriers to recycling and how such perceptions differ depending on whether the respondents do or do not recycle, with “convenience” and “cost” being the main issue according to the already recycling participants. On the other hand, participants who do not recycle state that their main reason is “not enough waste” and “lack of space”. Practical implications Participants recommended a range of measures, which could improve the current food waste services in Bristol. For example, they suggest that business engagement should address the barriers voiced by the participants applying the framings used by them, rather than assuming restaurants and cafes are not aware of the issue. By inviting a variety of non-academic stakeholders into the process of research design and analysis, the project addressed the imbalances in knowledge production and policy design. Originality/value Despite the local and qualitative focus of this paper, the results and research methodology could act as a useful guide for conducting food waste action research in the policy context.

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Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Cited by 41 publications

References 23 publications

Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

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

Co-designing food waste services in the catering sector

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