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LUND UNIVERSITY LIBRARIES

Svinnkedjan för morötter och bröd

Olsson, Henrik LU (2022) YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science
Abstract
Abstract
The food industry and we consumers face a major challenge, to reduce food waste. We
consumers have a food waste of about 95 kilos a year. Of this, approximately 28 percent is
considered to be thrown away on incorrect grounds.
Bread waste amounts to 80,400 tonnes each year. The loss occurs throughout the value chain.
One of the reasons for the high waste of consumers is that the bread is getting too old. The
loss in grocery stores occurs for various reasons. A wide range of bread is considered to be a
reason for a higher loss, a debated delivery return system may be another. There are divided
opinions about what is driving the waste in the bread industry.
Carrot waste is high in percentage terms, but the resulting... (More)
Abstract
The food industry and we consumers face a major challenge, to reduce food waste. We
consumers have a food waste of about 95 kilos a year. Of this, approximately 28 percent is
considered to be thrown away on incorrect grounds.
Bread waste amounts to 80,400 tonnes each year. The loss occurs throughout the value chain.
One of the reasons for the high waste of consumers is that the bread is getting too old. The
loss in grocery stores occurs for various reasons. A wide range of bread is considered to be a
reason for a higher loss, a debated delivery return system may be another. There are divided
opinions about what is driving the waste in the bread industry.
Carrot waste is high in percentage terms, but the resulting climate footprint is relatively low.
The loss of carrots varies greatly and is somewhere around 25–30 percent under normal
conditions. The waste occurs already out in the carrot fields, then in handling, storage and at a
wholesaler. The loss depends on many different factors.
However, most of the waste comes to other uses. Many of the carrots that would otherwise go
to waste are used instead for animal feed, go to decompose, or bioethanol. It's the same for
bread.
There are also companies that work to make products from these raw materials that would
otherwise be wasted. The type of action that is best for a given product depends on and should
be studied for each individual product. But always donating the product is the best from a
climate point of view, often followed by making new products from the raw material and
using it as animal feed. After that comes the production of bioethanol. (Less)
Popular Abstract (Swedish)
Sammanfattning
Livsmedelsbranschen och vi konsumenter står inför en stor utmaning, att minska matsvinnet.
Vi konsumenter har ett matavfall på cirka 95 kilo om året. Av detta anses ungefär 28 procent
slängas av felaktiga grunder.
Brödsvinnet uppgår mot 80 400 ton varje år. Svinnet uppstår i hela värdekedjan. En av
anledningarna till det höga svinnet hos konsumenter är att brödet blir för gammalt. Svinnet i
livsmedelsbutikerna uppstår av olika anledningar. Ett brett sortiment anses vara en anledning
till ett högre svinn, ett debatterat leveransretursystem kan vara ett annat. Det råder delade
meningar om vad det är som driver svinnet inom brödbranschen.
Morotssvinnet är procentmässigt högt men det resulterande klimatavtrycket... (More)
Sammanfattning
Livsmedelsbranschen och vi konsumenter står inför en stor utmaning, att minska matsvinnet.
Vi konsumenter har ett matavfall på cirka 95 kilo om året. Av detta anses ungefär 28 procent
slängas av felaktiga grunder.
Brödsvinnet uppgår mot 80 400 ton varje år. Svinnet uppstår i hela värdekedjan. En av
anledningarna till det höga svinnet hos konsumenter är att brödet blir för gammalt. Svinnet i
livsmedelsbutikerna uppstår av olika anledningar. Ett brett sortiment anses vara en anledning
till ett högre svinn, ett debatterat leveransretursystem kan vara ett annat. Det råder delade
meningar om vad det är som driver svinnet inom brödbranschen.
Morotssvinnet är procentmässigt högt men det resulterande klimatavtrycket förhållandevis
lågt. Svinnet för morötter varierar kraftigt och ligger någonstans kring 25–30 procent under
normala förhållande. Det uppstår redan ett svinn ute i morotsfälten, sedan i hantering, lagring
och hos grossist. Svinnet beror på många olika faktorer.
Det är dock det mesta av svinnet som kommer till andra användningar. Många av de morötter
som annars skulle gå till svinn används istället till djurfoder, går till rötning, eller görs
bioetanol av. Likaså är det för bröd. Det finns också företag som arbetar med att göra
produkter av dessa råvaror som annars skulle gå till spillo.
Vilken typ av åtgärd som är bäst för en given produkt beror på och bör studeras för varje
enskild produkt. Men alltid är donation av produkten den bästa ur klimatsynpunkt, ofta följt
av att göra nya produkter av råvaran och använda som djurfoder. Efter det kommer
tillverkning av bioetanol. (Less)
Please use this url to cite or link to this publication:
author
Olsson, Henrik LU
supervisor
organization
course
YTHL05 20221
year
type
M2 - Bachelor Degree
subject
keywords
morötter, bröd, svinn, retursystem, livsmedelsteknik
language
Swedish
id
9149517
date added to LUP
2024-03-08 08:42:55
date last changed
2024-03-08 08:42:55
@misc{9149517,
  abstract     = {{Abstract 
The food industry and we consumers face a major challenge, to reduce food waste. We 
consumers have a food waste of about 95 kilos a year. Of this, approximately 28 percent is 
considered to be thrown away on incorrect grounds.
Bread waste amounts to 80,400 tonnes each year. The loss occurs throughout the value chain. 
One of the reasons for the high waste of consumers is that the bread is getting too old. The 
loss in grocery stores occurs for various reasons. A wide range of bread is considered to be a 
reason for a higher loss, a debated delivery return system may be another. There are divided 
opinions about what is driving the waste in the bread industry.
Carrot waste is high in percentage terms, but the resulting climate footprint is relatively low. 
The loss of carrots varies greatly and is somewhere around 25–30 percent under normal 
conditions. The waste occurs already out in the carrot fields, then in handling, storage and at a 
wholesaler. The loss depends on many different factors.
However, most of the waste comes to other uses. Many of the carrots that would otherwise go 
to waste are used instead for animal feed, go to decompose, or bioethanol. It's the same for 
bread. 
There are also companies that work to make products from these raw materials that would 
otherwise be wasted. The type of action that is best for a given product depends on and should 
be studied for each individual product. But always donating the product is the best from a 
climate point of view, often followed by making new products from the raw material and 
using it as animal feed. After that comes the production of bioethanol.}},
  author       = {{Olsson, Henrik}},
  language     = {{swe}},
  note         = {{Student Paper}},
  title        = {{Svinnkedjan för morötter och bröd}},
  year         = {{2022}},
}