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Let's practice to not waste food! : case of food waste in the preschools of Malmö

Muralidhar, Madhuri LU (2017) In Master Thesis Series in Environmental Studies and Sustainability Sciences MESM02 20171
LUCSUS (Lund University Centre for Sustainability Studies)
Abstract
The issue of food waste is a growing global problem having social, environmental and economic consequences. Over the recent years, this issue has received attention at International, national, regional and local levels. One such example is the case of Malmö which, in their Sustainable food policy has identified food waste as one of the key areas to reduce Greenhouse gas emission down to 40% of 2002 levels by 2020. Meals provided in the preschools of Malmö come under the auspices of public food service sector which is the third largest contributor to the overall food waste from a consumption perspective. This study focuses on the barriers faced by the preschools chefs in order to bring down food waste in their kitchens. It employs integral... (More)
The issue of food waste is a growing global problem having social, environmental and economic consequences. Over the recent years, this issue has received attention at International, national, regional and local levels. One such example is the case of Malmö which, in their Sustainable food policy has identified food waste as one of the key areas to reduce Greenhouse gas emission down to 40% of 2002 levels by 2020. Meals provided in the preschools of Malmö come under the auspices of public food service sector which is the third largest contributor to the overall food waste from a consumption perspective. This study focuses on the barriers faced by the preschools chefs in order to bring down food waste in their kitchens. It employs integral theory to categorize the obstacles into personal, cultural and structural barriers and the themes derived from literature and insights from discussion with relevant actors are embedded in it. Through semi structured interviews with the chefs and teachers, various obstacles to waste prevention are identified. It was found that, every preschool was different from each other due to the fact that the daily practices followed was mainly driven by the kitchen staff. They differed greatly in terms of education background, years of experience, awareness, communication skills, strategies applied, their relationship with the children so on and so forth. What was lacking was the aspects such as routine measurement and monitoring, incentive schemes for waste reduction and continuous learning prospects. These issues are further analysed using the lens of Social Practice Theory which de-centers the individual from the spotlight and instead focus on everyday practices to bring about change. In the end, policy gap is identified and implication of looking at practices in policy formation is discussed. (Less)
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author
Muralidhar, Madhuri LU
supervisor
organization
course
MESM02 20171
year
type
H2 - Master's Degree (Two Years)
subject
keywords
sustainability science, social practice theory, public food service, food waste, sustainable consumption
publication/series
Master Thesis Series in Environmental Studies and Sustainability Sciences
report number
2017:024
language
English
id
8916849
date added to LUP
2017-06-20 13:17:53
date last changed
2017-06-20 13:17:53
@misc{8916849,
  abstract     = {The issue of food waste is a growing global problem having social, environmental and economic consequences. Over the recent years, this issue has received attention at International, national, regional and local levels. One such example is the case of Malmö which, in their Sustainable food policy has identified food waste as one of the key areas to reduce Greenhouse gas emission down to 40% of 2002 levels by 2020. Meals provided in the preschools of Malmö come under the auspices of public food service sector which is the third largest contributor to the overall food waste from a consumption perspective. This study focuses on the barriers faced by the preschools chefs in order to bring down food waste in their kitchens. It employs integral theory to categorize the obstacles into personal, cultural and structural barriers and the themes derived from literature and insights from discussion with relevant actors are embedded in it. Through semi structured interviews with the chefs and teachers, various obstacles to waste prevention are identified. It was found that, every preschool was different from each other due to the fact that the daily practices followed was mainly driven by the kitchen staff. They differed greatly in terms of education background, years of experience, awareness, communication skills, strategies applied, their relationship with the children so on and so forth. What was lacking was the aspects such as routine measurement and monitoring, incentive schemes for waste reduction and continuous learning prospects. These issues are further analysed using the lens of Social Practice Theory which de-centers the individual from the spotlight and instead focus on everyday practices to bring about change. In the end, policy gap is identified and implication of looking at practices in policy formation is discussed.},
  author       = {Muralidhar, Madhuri},
  keyword      = {sustainability science,social practice theory,public food service,food waste,sustainable consumption},
  language     = {eng},
  note         = {Student Paper},
  series       = {Master Thesis Series in Environmental Studies and Sustainability Sciences},
  title        = {Let's practice to not waste food! : case of food waste in the preschools of Malmö},
  year         = {2017},
}