Minska matsvinnet!
(2014) MVEM12 20141Studies 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)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/4468691
- author
- Andersen, Daniel LU
- supervisor
- organization
- alternative title
- Problem och möjligheter från restaurang till konsument
- course
- MVEM12 20141
- year
- 2014
- 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}},
language = {{swe}},
note = {{Student Paper}},
title = {{Minska matsvinnet!}},
year = {{2014}},
}