Next Article in Journal
Buildingmass and Energy Demand in Conventional Housing Typologies of the Mediterranean City
Next Article in Special Issue
Challenges and an Implementation Framework for Sustainable Municipal Organic Waste Management Using Biogas Technology in Emerging Asian Countries
Previous Article in Journal
Configuring a Trust-based Inter-organizational Cooperation Network for Post-industrial Tourist Organizations on a Tourist Route
Previous Article in Special Issue
The Influence of Alkalization and Temperature on Ammonia Recovery from Cow Manure and the Chemical Properties of the Effluents
Open AccessEditor’s ChoiceArticle

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

1
Department of Energy and Technology, Swedish University of Agricultural Science, Box 7032, SE-75007 Uppsala, Sweden
2
Ostfold Research, Stadion 4, 1671 Krakeroy, Norway
3
Natural Resources Institute Finland, Maarintie 6, FI-02150 Otaniemi, Finland
4
Institute of Sustainable Nutrition, Muenster University of Applied Sciences, Corrensstr. 25, 48149 Münster, Germany
*
Author to whom correspondence should be addressed.
Sustainability 2019, 11(13), 3541; https://doi.org/10.3390/su11133541
Received: 29 May 2019 / Revised: 19 June 2019 / Accepted: 25 June 2019 / Published: 27 June 2019
(This article belongs to the Special Issue Challenges of Managing Organic Waste)
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. View Full-Text
Keywords: quantification; baseline; sustainable development goals; benchmark; waste per portion; restaurants; hotels; schools; measurements quantification; baseline; sustainable development goals; benchmark; waste per portion; restaurants; hotels; schools; measurements
Show Figures

Figure 1

MDPI and ACS Style

Malefors, C.; Callewaert, P.; Hansson, P.-A.; Hartikainen, H.; Pietiläinen, O.; Strid, I.; Strotmann, C.; Eriksson, M. Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. Sustainability 2019, 11, 3541. https://doi.org/10.3390/su11133541

AMA Style

Malefors C, Callewaert P, Hansson P-A, Hartikainen H, Pietiläinen O, Strid I, Strotmann C, Eriksson M. Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. Sustainability. 2019; 11(13):3541. https://doi.org/10.3390/su11133541

Chicago/Turabian Style

Malefors, Christopher; Callewaert, Pieter; Hansson, Per-Anders; Hartikainen, Hanna; Pietiläinen, Oona; Strid, Ingrid; Strotmann, Christina; Eriksson, Mattias. 2019. "Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria" Sustainability 11, no. 13: 3541. https://doi.org/10.3390/su11133541

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop