Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Mapping of food waste quantification methodologies in the food services of Swedish municipalities
Swedish Univ Agr Sci, Dept Energy & Technol, Box 7032, S-75007 Uppsala, Sweden.ORCID iD: 0000-0001-5586-0372
Swedish Univ Agr Sci, Dept Energy & Technol, Box 7032, S-75007 Uppsala, Sweden.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
2018 (English)In: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, Vol. 137, p. 191-199Article in journal (Refereed) Published
Abstract [en]

Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where most sub-processes have already taken place, like in catering facilities. In Sweden, the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Many of these organisations quantify food waste, but since Sweden has 290 municipalities with a high degree of independence, the possible variation is significant. This study therefore investigated how food waste is quantified, in order to help formulate a national standard for food waste quantification. Mapping of food waste quantification practices was conducted using a questionnaire and follow-up telephone calls, achieving a response rate of 93%. Of the 290 Swedish municipalities, 55% replied that they quantify food waste on central level. The most common practice at present is to quantify plate- and serving waste from school lunches during two weeks per year, and to compile waste data in spreadsheets and compare the values against the number of plates used, giving a result in grams per portion served. There are many similarities between municipalities, so there is great potential to implement a common standard that many municipalities already fulfil. This is important in order to gain acceptance and fast implementation, thereby speeding up the process of establishing a benchmark for food waste in the Swedish public sector catering sector.

Place, publisher, year, edition, pages
ELSEVIER SCIENCE BV , 2018. Vol. 137, p. 191-199
Keywords [en]
Food waste, School, Preschool, Elderly care, Canteens, Municipalities
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:uu:diva-362092DOI: 10.1016/j.resconrec.2018.06.013ISI: 000441687900016OAI: oai:DiVA.org:uu-362092DiVA, id: diva2:1253083
Available from: 2018-10-03 Created: 2018-10-03 Last updated: 2018-10-03Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full text

Search in DiVA

By author/editor
Eriksson, MattiasPersson Osowski, Christine
By organisation
Department of Food, Nutrition and Dietetics
In the same journal
Resources, Conservation and Recycling
Food Engineering

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 404 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf