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Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens

Author

Listed:
  • Lia Orr

    (Johann Heinrich von Thünen-Institut, 38116 Braunschweig, Germany)

  • Yanne Goossens

    (Johann Heinrich von Thünen-Institut, 38116 Braunschweig, Germany)

Abstract

This case study analyses food waste reduction measures in a corporate canteen, addressing environmental, economic, and social sustainability dimensions. By implementing seven actions such as raising awareness among kitchen staff, providing smaller portions and preparing soup from overproduction, food waste was reduced by 46% in two canteens serving up to 1800 people daily over the time period of six months. This preserved 343 kg of food waste, conserving over 450,000 kcal in nutritional value and yielding net economic savings of over 15,500 Euros, as well as environmental savings of over 31 tonnes CO 2 eq. and 213 mPt PEF. The Benefit-to-Cost Ratio (BCR) of 0.03 kg of food waste saved per 1 Euro invested, along with the associated savings of 40.78 kcal, 2.74 kg CO 2 eq., 0.02 mPt PEF, and 2.37 Euros, exemplifies the overall success of these actions. Therefore, this business case offers valuable insights into how (corporate) canteens can enhance sustainability and resource conservation by reducing food waste.

Suggested Citation

  • Lia Orr & Yanne Goossens, 2024. "Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens," Sustainability, MDPI, vol. 16(2), pages 1-16, January.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:2:p:785-:d:1320490
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    References listed on IDEAS

    as
    1. Kallbekken, Steffen & Sælen, Håkon, 2013. "‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure," Economics Letters, Elsevier, vol. 119(3), pages 325-327.
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