Food waste from canteens

GreenCook comprises -amongst others - pilot actions (living labs) with the intention to reduce food wastage. One of the ISWA-activities within GreenCook is the analysis of mass flows of food and the generation of food waste in canteens. Therefore as a first pilot study the university canteen at the largest university campus in Stuttgart (approximately 5000 meals per day) has been investigated. All relevant food and waste streams have been determined and balanced, e.g. input of food, storage, preparation, presentation / buffets, meal rests etc..

The meal rests on the plates - as well as rests from buffets etc. have been weighted and its composition was captured. The weighing of food waste has been supported by questionnaires, in order to verify reasons for wasting food.

As one important result, a input-output-balance of the investigated university-canteen could be elaborated, showing the relevant mass flows of food and food waste.

Avoidable waste streams could be identified and possible measures for a minimization of food waste where identified. Another very important outcome of this pilot action was the establishment of a monitoring system in the canteen, helping to verify the efficiency of implemented measures.

In addition to that, a standardized methodology for the investigation and monitoring of any individual canteen is currently elaborated and will be tested and calibrated within additional analysis in other university canteens in the metropolitan area of Stuttgart.

Within the oral presentation the adopted methodology for investigation, measuring, evaluation and monitoring of food waste in canteens will be explained. Results from implemented measures will be illuminated. Transferability to other canteens in the international context - as well as comparisons from similar analysis within GreenCook will be shown.

Finally the standardized methodology for the investigation and monitoring of any canteen will be demonstrated as well as first results from its application.

 

 

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