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Minska matsvinnet!

Andersen, Daniel LU (2014) MVEM12 20141
Studies in Environmental Science
Abstract
All food production has a significant environmental impact, and regardless of whether the produced food is eaten or not, it affects several of Sweden’s environmental quality objectives. Information from 2003 shows that the food consumption in Sweden is responsible for about 20 million tons of carbon dioxide equivalents, or approximately 2 tons of carbon dioxide per person and year. The avoidable food waste is a part of the total food waste and most of it comes from households, grocery stores, restaurants, food industry and school kitchens. The avoidable food waste from restaurants alone is considered about 62 % of the restaurants total food waste, wherefore there is a chance of reducing the restaurants’ food waste. This study has shown... (More)
All food production has a significant environmental impact, and regardless of whether the produced food is eaten or not, it affects several of Sweden’s environmental quality objectives. Information from 2003 shows that the food consumption in Sweden is responsible for about 20 million tons of carbon dioxide equivalents, or approximately 2 tons of carbon dioxide per person and year. The avoidable food waste is a part of the total food waste and most of it comes from households, grocery stores, restaurants, food industry and school kitchens. The avoidable food waste from restaurants alone is considered about 62 % of the restaurants total food waste, wherefore there is a chance of reducing the restaurants’ food waste. This study has shown that restaurant owners are open to political solutions and policy instruments such as information and education to reduce food waste, but not law-enforced instruments. However, the interviewed owners are doubtful of a standardized system of portion sizes because they believe it to be difficult to apply and implement in restaurants. This study has also shown that restaurant patrons generally feel that the portion size is a little more than what they can eat, and therefore they also leave less than a quarter of their portion. The amount of food left behind is about 100–150g, or 5–10 % of the entire portion according to the interviewed restaurant owners. The study has also revealed tendencies that the restaurants patrons leave behind rice, pasta, and root vegetables from their serving. From this investigation it can be concluded that there is a possibility to reduce portion sizes in order to achieve the environmental quality objectives that Naturvårdsverket suggested in order to reduce the food waste. (Less)
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author
Andersen, Daniel LU
supervisor
organization
alternative title
Problem och möjligheter från restaurang till konsument
course
MVEM12 20141
year
type
H2 - Master's Degree (Two Years)
subject
keywords
matsvinn, matavfall, portionstorlek
language
Swedish
id
4468691
date added to LUP
2014-06-30 13:27:58
date last changed
2014-06-30 13:27:58
@misc{4468691,
  abstract     = {All food production has a significant environmental impact, and regardless of whether the produced food is eaten or not, it affects several of Sweden’s environmental quality objectives. Information from 2003 shows that the food consumption in Sweden is responsible for about 20 million tons of carbon dioxide equivalents, or approximately 2 tons of carbon dioxide per person and year. The avoidable food waste is a part of the total food waste and most of it comes from households, grocery stores, restaurants, food industry and school kitchens. The avoidable food waste from restaurants alone is considered about 62 % of the restaurants total food waste, wherefore there is a chance of reducing the restaurants’ food waste. This study has shown that restaurant owners are open to political solutions and policy instruments such as information and education to reduce food waste, but not law-enforced instruments. However, the interviewed owners are doubtful of a standardized system of portion sizes because they believe it to be difficult to apply and implement in restaurants. This study has also shown that restaurant patrons generally feel that the portion size is a little more than what they can eat, and therefore they also leave less than a quarter of their portion. The amount of food left behind is about 100–150g, or 5–10 % of the entire portion according to the interviewed restaurant owners. The study has also revealed tendencies that the restaurants patrons leave behind rice, pasta, and root vegetables from their serving. From this investigation it can be concluded that there is a possibility to reduce portion sizes in order to achieve the environmental quality objectives that Naturvårdsverket suggested in order to reduce the food waste.},
  author       = {Andersen, Daniel},
  keyword      = {matsvinn,matavfall,portionstorlek},
  language     = {swe},
  note         = {Student Paper},
  title        = {Minska matsvinnet!},
  year         = {2014},
}