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Minska matsvinn i gymnasieskolor - En studie i Lunds kommun

Duvenett, Jennie LU (2018) MVEK02 20181
Studies in Environmental Science
Abstract
The concept food waste means food that could have been eaten if handled differently and it is a growing problem in the society. Food that ends up as food waste is unnecessary production. It contributes with nearly 800 000 tonnes of carbon dioxide in Sweden, who is based on 1,3 million tonnes discarded food annually. A challenge in reducing food waste is that the solution is not as simple as just stop throwing away food, the problem must also be solved through a profound change in human behavior. The purpose of the study is to identify causes as well as action proposals to reduce food waste in school kitchens and -restaurants in high schools. Students participated in a survey and two interviews with kitchen staff were also conducted. The... (More)
The concept food waste means food that could have been eaten if handled differently and it is a growing problem in the society. Food that ends up as food waste is unnecessary production. It contributes with nearly 800 000 tonnes of carbon dioxide in Sweden, who is based on 1,3 million tonnes discarded food annually. A challenge in reducing food waste is that the solution is not as simple as just stop throwing away food, the problem must also be solved through a profound change in human behavior. The purpose of the study is to identify causes as well as action proposals to reduce food waste in school kitchens and -restaurants in high schools. Students participated in a survey and two interviews with kitchen staff were also conducted. The result shows that food waste accurses different depending on what type of kitchen the school had. The reception kitchen at Vipan had more food waste from serving compared to the preparation kitchen at Spyken who had more food waste from the students ́ plates. Some factors for food waste in schools is mainly due to the kitchen staffs ́ difficulty calculated the right number of portions as well as the students ́ plate waste. The main reasons for students throwing away food are because they either don’t like the food or that they are not able to estimate the amount of food that they put on their plate. The involvement of both the students and the kitchen staff is crucial in reducing the food waste. Students need to have more knowledge about why it is important to reduce the waste, while kitchen staff must look for solutions in the kitchen and dining room. Some waste is inevitable, but it is not impossible to reduce some of the food waste with simple measures. (Less)
Popular Abstract (Swedish)
Identifierade orsaker och åtgärder för att minska matsvinn inom gymnasieskolor

Livsmedel som slutar som matsvinn bidrar till den negativa miljöpåverkningar som bland annat ökad växthuseffekt, övergödning och utnyttjande av naturresurser. Matsvinn är ett stort problem inom många områden. Skolor är det den sektorn inom storkök som bidrar till mest matsvinn årligen.

I svenska skolor kastas det i snitt mellan 20 - 50 gram ätbar mat per elev dagligen. Det låter kanske inte så mycket men det serveras omkring en miljon skolmåltider om dagen, vilket genererar upp emot 30 000 ton i matsvinn årligen inom skolor. Fullt ätbar mat som hade kunnat ätits om den hade hanterats annorlunda!

Min studie har identifierat orsaker och åtgärder i... (More)
Identifierade orsaker och åtgärder för att minska matsvinn inom gymnasieskolor

Livsmedel som slutar som matsvinn bidrar till den negativa miljöpåverkningar som bland annat ökad växthuseffekt, övergödning och utnyttjande av naturresurser. Matsvinn är ett stort problem inom många områden. Skolor är det den sektorn inom storkök som bidrar till mest matsvinn årligen.

I svenska skolor kastas det i snitt mellan 20 - 50 gram ätbar mat per elev dagligen. Det låter kanske inte så mycket men det serveras omkring en miljon skolmåltider om dagen, vilket genererar upp emot 30 000 ton i matsvinn årligen inom skolor. Fullt ätbar mat som hade kunnat ätits om den hade hanterats annorlunda!

Min studie har identifierat orsaker och åtgärder i skolkök baserat på en studie utförd på gymnasieskolorna Vipan och Spyken i Lunds kommun. Syftet med studien är att se vad matsvinnet beror på samt hur en minskning ska kunna ske. Litteraturstudie, intervjuer och en elevenkät har genomförts för att komma fram till ett resultat. Resultatet visade att mottagningsköket på Vipan har ett omfattande serveringssvinn, medan tillagningsköket på Spyken har stora mängder tallrikssvinn. De orsaker som leder till matsvinn är främst på grund av svårkalkylerade portionsberäkningar, mat som inte får eller kan sparas samt elevernas tallrikssvinn. Den främsta anledningen till att eleverna kastar mat beror på att de antingen inte tyckte om maten eller att de tog för mycket på tallriken. Åtgärdsförslag är att hålla en god kommunikation mellan skolan, köken och kommunen för att gemensamt arbeta mot samma mål. En beteendeändring hos eleverna är även en åtgärd som kan lösas med undervisning om matsvinn samt tillämpa lösningar i skolmatsalen som bidrar till att elevernas tallrikssvinn minskar. Det kan vara att införa en extra serveringsvagn inne i skolmatsalen eller inte blanda mat då eleverna hellre vill ha ingredienserna uppdelat.

Studiens slutsats lyder att både elevernas och kökspersonalens engagemang är avgörande för att kunna minska matsvinnet. Eleverna behöver mer kunskap om problematiken medan kökspersonalen strävar efter lösningar i köket och i matsalen för att minska matsvinnet. Med en stor satsning och ett gott samarbete mellan kökspersonalen och eleverna finns det goda chanser att minska matsvinnet i skolor, vilket kommer gynna miljön på sikt. (Less)
Please use this url to cite or link to this publication:
author
Duvenett, Jennie LU
supervisor
organization
course
MVEK02 20181
year
type
M2 - Bachelor Degree
subject
keywords
food waste, matsvinn, matsvinn i gymnasieskolor, Lund, minska matsvinn
language
Swedish
id
8944560
date added to LUP
2018-06-08 14:50:56
date last changed
2018-06-08 14:50:56
@misc{8944560,
  abstract     = {The concept food waste means food that could have been eaten if handled differently and it is a growing problem in the society. Food that ends up as food waste is unnecessary production. It contributes with nearly 800 000 tonnes of carbon dioxide in Sweden, who is based on 1,3 million tonnes discarded food annually. A challenge in reducing food waste is that the solution is not as simple as just stop throwing away food, the problem must also be solved through a profound change in human behavior. The purpose of the study is to identify causes as well as action proposals to reduce food waste in school kitchens and -restaurants in high schools. Students participated in a survey and two interviews with kitchen staff were also conducted. The result shows that food waste accurses different depending on what type of kitchen the school had. The reception kitchen at Vipan had more food waste from serving compared to the preparation kitchen at Spyken who had more food waste from the students ́ plates. Some factors for food waste in schools is mainly due to the kitchen staffs ́ difficulty calculated the right number of portions as well as the students ́ plate waste. The main reasons for students throwing away food are because they either don’t like the food or that they are not able to estimate the amount of food that they put on their plate. The involvement of both the students and the kitchen staff is crucial in reducing the food waste. Students need to have more knowledge about why it is important to reduce the waste, while kitchen staff must look for solutions in the kitchen and dining room. Some waste is inevitable, but it is not impossible to reduce some of the food waste with simple measures.},
  author       = {Duvenett, Jennie},
  keyword      = {food waste,matsvinn,matsvinn i gymnasieskolor,Lund,minska matsvinn},
  language     = {swe},
  note         = {Student Paper},
  title        = {Minska matsvinn i gymnasieskolor - En studie i Lunds kommun},
  year         = {2018},
}