Susanne Kendell
Institute of Market Analysis


Bundesallee 63
38116 Braunschweig
Phone: +49 531 596 5302
Fax: +49 531 596 5399

Reduce food waste in commercial kitchens (ELoFoS)


Buffet (c) LElik83 -
Warm dishes on the buffet (© LElik83 -

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 load. We analyse prevention strategies.

Background and Objective

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

The goal of our project is the reduction of food waste in the out-of-home sector. To do so, we collect information on the generation, composition and value of food waste as well as their disposal reasons. From these results, we will draw strategies for avoiding food waste, which should be implemented in the entire out-of-home sector.


Basic data on food waste are gathered at four locations in the hotel business and at three locations in the care business. These data should also enable supply chain optimisation between the hotel business and its suppliers for fish and meat products. We will derive measures for food waste reduction from the results. The transferability of these measures to other out-of-home sectors will be proofed.

Data and Methods

Food waste in four commercial kitchens of the hotel business and in three commercial kitchens of the care business is being monitored using the feedback weighing scale “ResourceManager-Food”. We determine the environmental impact of food waste along the supply chain using life cycle assessment approaches. Further data comes from the literature.

The costs of avoiding food waste, such as the cost of staff training, will be taken into account when evaluating our avoidance measures. Furthermore, we will discuss the results from waste monitoring and supply chain optimisation with our project partners in a workshop.

For the out-of-home sector analysis and the assessment of whether and how successful avoidance measures from our examined kitchens can be transferred to other out-of-home sectors, we will carry out expert interviews.

Preliminary Results

Our project is not only aimed at scientific knowledge and policy advice, but should also be relevant as a basis for a sustainable awareness of society. All stakeholders along the supply chain, from primary producers to employees in food processing to end consumers, should become more aware of the value of food.

Our expected results include an efficient avoidance strategy that can be used throughout the out-of-home sector. The avoidance strategy should reduce food waste and sensitize involved stakeholders on the topic of food waste prevention.

Links and Downloads


Involved Thünen-Partners

Involved external Thünen-Partners

Funding Body

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


6.2018 - 3.2022

More Information

Projekt type:
Project funding number: 281A103416
Funding program: Innovationsförderung
Project status: ongoing

Publications to the project

Results 1 - 5 of 8

Begin   back   next   end

  1. 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
    pdf document (limited accessibility) 231 kb
  2. 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
    pdf document (limited accessibility) 4779 kb
  3. 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
    pdf document (limited accessibility) 249 kb
  4. 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
    pdf document (limited accessibility) 1058 kb
  5. 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

Results 1 - 5 of 8

Begin   back   next   end