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Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

Author

Listed:
  • Mattias Eriksson

    (Department of Energy and Technology, Swedish University of Agricultural Science, 75007 Uppsala, Sweden)

  • Christopher Malefors

    (Department of Energy and Technology, Swedish University of Agricultural Science, 75007 Uppsala, Sweden)

  • Pauline Bergström

    (Department of Energy and Technology, Swedish University of Agricultural Science, 75007 Uppsala, Sweden)

  • Emelie Eriksson

    (Swedish National Food Agency, 75126 Uppsala, Sweden)

  • Christine Persson Osowski

    (Department of Food Studies, Nutrition and Dietetics, Uppsala University, 75122 Uppsala, Sweden)

Abstract

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.

Suggested Citation

  • Mattias Eriksson & Christopher Malefors & Pauline Bergström & Emelie Eriksson & Christine Persson Osowski, 2020. "Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals," Sustainability, MDPI, vol. 12(8), pages 1-12, April.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:8:p:3116-:d:344903
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    References listed on IDEAS

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    3. Aleksander Buczacki & Bartłomiej Gładysz & Erika Palmer, 2021. "HoReCa Food Waste and Sustainable Development Goals—A Systemic View," Sustainability, MDPI, vol. 13(10), pages 1-16, May.
    4. 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).
    5. Jun Igeta & Hiroki Nakamura, 2022. "Business Incentive to Reduce Food Losses in Japan," Sustainability, MDPI, vol. 14(4), pages 1-19, February.
    6. Jing Li & Wei Li & Lei Wang & Baihui Jin, 2021. "Environmental and Cost Impacts of Food Waste in University Canteen from a Life Cycle Perspective," Energies, MDPI, vol. 14(18), pages 1-16, September.
    7. Li Jia & Guanghua Qiao, 2022. "Quantification, Environmental Impact, and Behavior Management: A Bibliometric Analysis and Review of Global Food Waste Research Based on CiteSpace," Sustainability, MDPI, vol. 14(18), pages 1-24, September.

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