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Matbutikers avfallshantering - Hur matsvinn förebyggs lokalt hos butiker i Lund

Gröön, Matilda LU (2013) MVEK03 20131
Studies in Environmental Science
Abstract
To produce food that ends up being thrown away is a big unnecessary climate impact which is easily avoided by just treating the product in a different way. There are many reasons why food waste appears, it could be that the “best before” date has expired, the product has been damaged or it is something wrong with it from the beginning. The biggest reason for food waste is that the “best before” date has expired, even if the artifact is good to use a few days after. Even if it is so there are many stores that choose not to sell their products after the date has expired. It is an unnecessary expense for stores to throw away a product that could have been sold if it just had been treated differently. Because of this, most stores work actively... (More)
To produce food that ends up being thrown away is a big unnecessary climate impact which is easily avoided by just treating the product in a different way. There are many reasons why food waste appears, it could be that the “best before” date has expired, the product has been damaged or it is something wrong with it from the beginning. The biggest reason for food waste is that the “best before” date has expired, even if the artifact is good to use a few days after. Even if it is so there are many stores that choose not to sell their products after the date has expired. It is an unnecessary expense for stores to throw away a product that could have been sold if it just had been treated differently. Because of this, most stores work actively for a decrease in food waste. There are different ways to do this, for example: you can put doors on the vegetables refrigerator and work actively with products after season. When an artifact starts to get close to its “best before” date you can choose to lower the price or to use it to make meals that you have for sale in the store. The purpose with this report is to compare differences in the work for the avoidance of food waste in four different food stores in Lund. To avoid food waste there is only one store that has doors on their refrigerator, two stores that have an automatic order system and three of them lower their prices when a product is getting close to its “best before” date. It is also three stores that have in store cooking made by products in the store. One big reason why it is so much food waste is that customers appreciate well filled shelves and a wide range of products to choose between and that’s why the stores order more food than they sell. Most of the stores feel that there is a bigger loss by losing a regular customer than the expenses from throwing away food is. (Less)
Please use this url to cite or link to this publication:
author
Gröön, Matilda LU
supervisor
organization
course
MVEK03 20131
year
type
M2 - Bachelor Degree
subject
language
Swedish
id
4091030
date added to LUP
2014-10-21 16:29:29
date last changed
2014-10-21 16:29:29
@misc{4091030,
  abstract     = {To produce food that ends up being thrown away is a big unnecessary climate impact which is easily avoided by just treating the product in a different way. There are many reasons why food waste appears, it could be that the “best before” date has expired, the product has been damaged or it is something wrong with it from the beginning. The biggest reason for food waste is that the “best before” date has expired, even if the artifact is good to use a few days after. Even if it is so there are many stores that choose not to sell their products after the date has expired. It is an unnecessary expense for stores to throw away a product that could have been sold if it just had been treated differently. Because of this, most stores work actively for a decrease in food waste. There are different ways to do this, for example: you can put doors on the vegetables refrigerator and work actively with products after season. When an artifact starts to get close to its “best before” date you can choose to lower the price or to use it to make meals that you have for sale in the store. The purpose with this report is to compare differences in the work for the avoidance of food waste in four different food stores in Lund. To avoid food waste there is only one store that has doors on their refrigerator, two stores that have an automatic order system and three of them lower their prices when a product is getting close to its “best before” date. It is also three stores that have in store cooking made by products in the store. One big reason why it is so much food waste is that customers appreciate well filled shelves and a wide range of products to choose between and that’s why the stores order more food than they sell. Most of the stores feel that there is a bigger loss by losing a regular customer than the expenses from throwing away food is.},
  author       = {Gröön, Matilda},
  language     = {swe},
  note         = {Student Paper},
  title        = {Matbutikers avfallshantering - Hur matsvinn förebyggs lokalt hos butiker i Lund},
  year         = {2013},
}