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Institute of

MA Market Analysis

Project

Reduce food waste in commercial kitchens (ELoFoS)



Buffet
© LElik83 - stock.adobe.com
Warm dishes on the buffet

Efficient Lowering of Food Waste in the Out-of-Home Sector

Primary production, processing, transport, storage and preparation of food affect the environment. Less food waste can reduce environmental impacts. We analysed prevention strategies.

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

Involved external Thünen-Partners

Funding Body

  • Federal Office for Agriculture and Food (BLE)
    (national, öffentlich)

Duration

6.2018 - 3.2022

More Information

Project funding number: 281A103416
Funding program: Innovationsförderung
Project status: finished

Publications to the project

  1. 0

    Kuntscher M, Goossens Y, Golub B, Schmidt TG, Leverenz D, Hafner G (2022) Efficient reduction of food waste in the food service sector. Braunschweig: Thünen Institute of Market Analysis, 2 p, Project Brief Thünen Inst 2022/18a, DOI:10.3220/PB1653469072000

    https://literatur.thuenen.de/digbib_extern/dn064906.pdf

  2. 1

    Kuntscher M, Goossens Y, Golub B, Schmidt TG, Leverenz D, Hafner G (2022) Effiziente Reduzierung von Lebensmittelabfällen in der Außer-Haus-Verpflegung. Braunschweig: Thünen-Institut für Marktanalyse, 2 p, Project Brief Thünen Inst 2022/18, DOI:10.3220/PB1650966547000

    https://literatur.thuenen.de/digbib_extern/dn064812.pdf

  3. 2

    Kuntscher M, Goossens Y, Schmidt TG (2022) Lebensmittelabfälle in der Außer-Haus-Verpflegung reduzieren - Handlungsempfehlungen für die Praxis. Ernährungs Umschau 69(2):18-23, DOI:10.4455/eu.2022.004

  4. 3

    Kuntscher M, Goossens Y, Golub B, Schmidt TG (2022) Schlussbericht zu Nr. 3.2 BNBest-BMBF 98 : effiziente Vermeidung von Lebensmittelabfällen in der Außer-Haus-Verpflegung (ELoFoS). Braunschweig: Thünen-Institut, 42 p

    https://literatur.thuenen.de/digbib_extern/dn065553.pdf

  5. 4

    Goossens Y, Kuntscher M, Lehn F, Schmidt TG (2021) Nachhaltigkeitsbewertung von Maßnahmen zur Reduzierung von Lebensmittelabfällen. Braunschweig: Thünen-Institut für Marktanalyse, 2 p, Project Brief Thünen Inst 2021/22, DOI:10.3220/PB1634130373000

    https://literatur.thuenen.de/digbib_extern/dn064043.pdf

  6. 5

    Leverenz D, Hafner G, Moussawel S, Kranert M, Goossens Y, Schmidt TG (2021) Reducing food waste in hotel kitchens based on self-reported data. Ind Mark Manag 93:617-627, DOI:10.1016/j.indmarman.2020.08.008

    https://literatur.thuenen.de/digbib_extern/dn062593.pdf

  7. 6

    Goossens Y, Kuntscher M, Lehn F, Schmidt TG (2021) Sustainability assessment of food waste reduction measures. Braunschweig: Thünen Institute of Market Analysis, 2 p, Project Brief Thünen Inst 2021/22a, DOI:10.3220/PB1626851783000

    https://literatur.thuenen.de/digbib_extern/dn063783.pdf

  8. 7

    Goossens Y, Schmidt TG, Kuntscher M (2020) Evaluation of food waste prevention measures - The use of fish products in the food service sector. Sustainability 12(16):6613, DOI:10.3390/su12166613

    https://literatur.thuenen.de/digbib_extern/dn062580.pdf

  9. 8

    Goossens Y, Schmidt TG, Kuntscher M (2020) Evaluation of food waste prevention measures in the food service sector: can portioned salmon cut food waste, save costs and reduce environmental impacts? In: Eberle U, Smetana S, Bos U (eds) Proceedings 12th International conference on Life Cycle Assessment of Food (LCAFood2020), 13-16 October 2020, Berlin Virtually, Germany. Quakenbrück: DIL, pp 103-108

  10. 9

    Kuntscher M, Schmidt TG, Goossens Y (2020) Lebensmittelabfälle in der Außer-Haus-Verpflegung - Ursachen, Hemmnisse und Perspektiven. Braunschweig: Johann Heinrich von Thünen-Institut, 72 p, Thünen Working Paper 161, DOI:10.3220/WP1607500978000

    https://literatur.thuenen.de/digbib_extern/dn063075.pdf

  11. 10

    Wegner A, Goossens Y, Schmidt TG (2020) Nachhaltigkeitsbewertung von Maßnahmen zur Vermeidung von Lebensmittelabfällen. Braunschweig: Johann Heinrich von Thünen-Institut, 73 p, Thünen Working Paper 158, DOI:10.3220/WP1603713219000

    https://literatur.thuenen.de/digbib_extern/dn062809.pdf

  12. 11

    Goossens Y, Wegner A, Schmidt TG (2019) Sustainability assessment of food waste prevention measures: review of existing evaluation practices. Front Sustain Food Syst 3(Oct.):Art. 90, DOI:10.3389/fsufs.2019.00090

    https://literatur.thuenen.de/digbib_extern/dn061427.pdf

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