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

Author

Listed:
  • Christopher Malefors

    (Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, SE-75007 Uppsala, Sweden)

  • Pieter Callewaert

    (Ostfold Research, Stadion 4, 1671 Krakeroy, Norway)

  • Per-Anders Hansson

    (Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, SE-75007 Uppsala, Sweden)

  • Hanna Hartikainen

    (Natural Resources Institute Finland, Maarintie 6, FI-02150 Otaniemi, Finland)

  • Oona Pietiläinen

    (Natural Resources Institute Finland, Maarintie 6, FI-02150 Otaniemi, Finland)

  • Ingrid Strid

    (Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, SE-75007 Uppsala, Sweden)

  • Christina Strotmann

    (Institute of Sustainable Nutrition, Muenster University of Applied Sciences, Corrensstr. 25, 48149 Münster, Germany)

  • Mattias Eriksson

    (Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, SE-75007 Uppsala, Sweden)

Abstract

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.

Suggested Citation

  • Christopher Malefors & Pieter Callewaert & Per-Anders Hansson & Hanna Hartikainen & Oona Pietiläinen & Ingrid Strid & Christina Strotmann & Mattias Eriksson, 2019. "Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria," Sustainability, MDPI, vol. 11(13), pages 1-22, June.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:13:p:3541-:d:243467
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    References listed on IDEAS

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    Cited by:

    1. Strotmann, Christina & Baur, Vanessa & Börnert, Nora & Gerwin, Paula, 2022. "Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis," Socio-Economic Planning Sciences, Elsevier, vol. 82(PA).
    2. Malefors, Christopher & Secondi, Luca & Marchetti, Stefano & Eriksson, Mattias, 2022. "Food waste reduction and economic savings in times of crisis: The potential of machine learning methods to plan guest attendance in Swedish public catering during the Covid-19 pandemic," Socio-Economic Planning Sciences, Elsevier, vol. 82(PA).

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