Reduce food waste in commercial kitchens (ELoFoS)

Background and Objective

Reducing food waste contributes to reducing resource use and emissions. Food waste reduction therefore is a political goal and part of the German sustainability strategy.

Furthermore, in 2019, the Federal Ministry of Food and Agriculture launched the National Strategy for Food Waste Reduction.

The goal of our project was to reduce food waste in the food service sector. To do so, we collected information on the generation, composition and value of food waste as well as their disposal reasons. From these results, we drew strategies for avoiding food waste, to be implemented in the entire food service sector. 

Approach

Basic data on food waste were gathered at four locations in the hotel business and at three locations in the care business. These data also enabled supply chain optimisation between the hotel business and its suppliers for fish and meat products.

From the results, we derived measures for food waste reduction. These measures were then evaluated in a subsequent monitoring exercise in the care sector. Furthermore, we looked at the transferability of these measures to other food service sectors.

Towards project end, we derived practical recommendations for courses of action within the sector as well as opportunities for political action.

Data and Methods

We monitored food waste in four commercial kitchens of the hotel business and in three commercial kitchens of the care business using the feedback weighing scale “ResourceManagerFood”.

In addition, we performed a sustainability assessment (economic, ecological, social) of the reduction measures. We hereby also consider efforts needed to implement the measure, such as costs and time to train staff.

Context analysis and transferability onto other food services was investigated through expert interviews and group discussions.

Results

Together with our practice partners, we enhanced the “ResourceManagerFood” so that it is now available as an app for android systems. We also expanded and optimized its operation.

For the sustainability assessment of reduction measures, we developed a methodology based on the assessment framework of the EU Joint Research Center (JRC). We applied this successfully in the project in two case studies. Case study 1 dealt with the use of different levels of processing of salmon in commercial kitchens (purchase of whole fish, fillets, portions). Case study 2 evaluated the use of the “Resource-ManagerFood” to monitor buffet returns.

In addition, we drew up three recommendations for courses of action in practice: monitor food waste, encourage service and kitchen staff, optimise guest areas. We also identified various measures for implementing these recommendations.

To reduce food waste, we derived policy options from the results. These options encompass recommendations to support companies of the food service sector as well as recommendations to raise awareness of the topic in society.

Links and Downloads

elofos.de