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Article

The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses

Institute of Market Analysis, Johann Heinrich von Thuenen Institute, 38116 Braunschweig, Germany
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Academic Editors: Danuta Kołożyn-Krajewska, Beata Bilska and Marzena Tomaszewska
Sustainability 2021, 13(9), 5059; https://doi.org/10.3390/su13095059
Received: 31 March 2021 / Revised: 23 April 2021 / Accepted: 28 April 2021 / Published: 30 April 2021
(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)
Food waste is a global challenge. Detailed information on quantities and drivers is needed to provide tailored recommendations for prevention measures. Current studies on meat waste in the Hospitality and Food Service business (HaFS) sector are rare, often based on small sample sizes, and seldom use comparable reference units. The present study reports meat and meat product waste in the German HaFS business sector based on structured telephone interviews. Purchased fresh meat and meat product quantities, as well as waste during storage, due to preparation and leftovers, are captured for four different market segments. Waste ratios referring to weekly meat purchases are analysed and compared between these segments, as well as on the business-type level. In this context, the authors distinguish total and avoidable meat waste. Absolute meat waste volumes are extrapolated on a weighted base for the entire German HaFS sector. Factors influencing meat waste are identified through regression analysis in order to derive possible food waste prevention measures. The results are discussed to provide recommendations for future national monitoring, policy instruments and research. View Full-Text
Keywords: meat waste; meat product waste; waste ratios; out-of-home market; food waste; away from home (AFH); leftover; plate waste; serving waste meat waste; meat product waste; waste ratios; out-of-home market; food waste; away from home (AFH); leftover; plate waste; serving waste
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MDPI and ACS Style

Thies, A.J.; Schneider, F.; Efken, J. The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses. Sustainability 2021, 13, 5059. https://doi.org/10.3390/su13095059

AMA Style

Thies AJ, Schneider F, Efken J. The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses. Sustainability. 2021; 13(9):5059. https://doi.org/10.3390/su13095059

Chicago/Turabian Style

Thies, Annika J., Felicitas Schneider, and Josef Efken. 2021. "The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses" Sustainability 13, no. 9: 5059. https://doi.org/10.3390/su13095059

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