The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses

Abstract

Food waste is a global challenge. Detailed information on quantities and drivers is needed to provide tailored recommendations for prevention measures. Current studies on meat waste in the Hospitality and Food Service business (HaFS) sector are rare, often based on small sample sizes, and seldom use comparable reference units. The present study reports meat and meat product waste in the German HaFS business sector based on structured telephone interviews. Purchased fresh meat and meat product quantities, as well as waste during storage, due to preparation and leftovers, are captured for four different market segments. Waste ratios referring to weekly meat purchases are analysed and compared between these segments, as well as on the business-type level. In this context, the authors distinguish total and avoidable meat waste. Absolute meat waste volumes are extrapolated on a weighted base for the entire German HaFS sector. Factors influencing meat waste are identified through regression analysis in order to derive possible food waste prevention measures. The results are discussed to provide recommendations for future national monitoring, policy instruments and research.

A segmentation of fresh meat shoppers based on revealed preferences

“…Although the present analysis provides important insights into heterogeneous consumer segments with regard to fresh meat while covering about 50% of household meat purchases (AMI, 2020), future research may also include processed meat. Along the same line, a significant share of meat is consumed out-of-home (Thies et al, 2021) and excluded from this analysis.…”

Market power and food loss at the producer-retailer interface of fruit and vegetable supply chains in Germany

“…It might on the other hand reduce flexibility to cope with unexpected changes and thus provoke even more environmentally harmful food loss and waste down the supply chain (Gillman et al 2019 ). The horizontal integration of farmers in producer organisations (Porter et al 2018 ; Velázquez and Buffaria 2017 ) as well as the diversification of their distribution channels (Chaboud and Moustier 2021 ; Devin and Richards 2018 ) and a reduction of excessive product differentiation and specification (Ludwig-Ohm et al 2019 ; Thies et al 2021 ) might be more effective mechanisms to enhance producers’ bargaining position and counteract food loss.…”

Measuring meat consumption with recommendations towards more sustainability

“…Although the present analysis provides important insights into heterogeneous consumer segments with regard to fresh meat, covering about 50% of household meat purchases (AMI, 2020), future research may also include processed meat. Along the same line, a significant share of meat is consumed out-of-home (THIEs et al, 2021). As convenience-oriented pork buyers buy products that are easy and quick to prepare, they might tend towards an increased meat consumption in canteens or pubs, which was not considered in our data set.…”