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Christina Strotmann
Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, 48149, Münster, Germany

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Journal article
Published: 26 June 2021 in Socio-Economic Planning Sciences
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The COVID-19 pandemic has affected the food service processes and operations in many ways, such as the use of contactless payment methods or ordering systems has increased. Despite the pandemic-related obstacles the sector faces, SDG12.3, halving food waste at the retail and consumer levels by 2030, needs to be achieved. This study therefore examines the two questions: How far has the pandemic affected the generation of food waste and the implementation of prevention measures? How does the use of digital technology, which has been increasingly accessed since the beginning of the pandemic, offer opportunities to further reduce food waste in the sector? Two online surveys were conducted. In the first survey, 84% of the 170 respondents indicated not to implement further food waste reduction measures since the start of the pandemic, while 11% do. They engaged in more targeted purchasing activities based on more conscious planning of the production volume, the reduction of menus offered, and the standardisation of menu components. In total, 91 food service companies provided data on the food wasted (in %) before and since the pandemic. Of the 179 entries made for the different waste categories, 47% indicated waste had not changed, while 42% and 11% indicated an increase/decrease, respectively. In the context of the ongoing digitalisation of the sector, possible fields of action for digital applications were identified, which are helpful in combating food waste in general and specifically during the pandemic. In this study, a classification scheme for digital food waste reduction approaches was developed. These approaches are systemised into four categories: forecasting, waste analysis, redistribution, and measures catalogue. Further, the process steps in which the applications are applied are indicated and direct and indirect effects on the generation of food waste are provided.

ACS Style

Christina Strotmann; Vanessa Baur; Nora Börnert; Paula Gerwin. Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis. Socio-Economic Planning Sciences 2021, 101104 .

AMA Style

Christina Strotmann, Vanessa Baur, Nora Börnert, Paula Gerwin. Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis. Socio-Economic Planning Sciences. 2021; ():101104.

Chicago/Turabian Style

Christina Strotmann; Vanessa Baur; Nora Börnert; Paula Gerwin. 2021. "Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis." Socio-Economic Planning Sciences , no. : 101104.

Journal article
Published: 27 June 2019 in Sustainability
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There is an urgent need for primary data collection on food waste to obtain solid quantification data that can be used as an indicator in the goal of halving food waste by 2030. This study examined how quality baselines for food waste can be achieved within the different segments of the hospitality sector, encompassing establishments such as canteens, elderly care units, hospitals, hotels, preschools, primary schools, restaurants, and upper secondary schools. The empirical material comprised food-waste quantification data measured in 1189 kitchens in Sweden, Norway, Finland, and Germany for 58,812 quantification days and 23 million portions. All the data were converted to a common format for analysis. According to the findings, around 20% of food served became waste. Waste per portion varied widely between establishments, ranging from 50.1 ± 9.4 g/portion for canteens to 192 ± 30 g/portion for restaurants. To identify the measurement precision needed for tracking changes over time, we suggest statistical measures that could be used in future studies or in different food-waste tracking initiatives.

ACS Style

Christopher Malefors; Pieter Callewaert; Per-Anders Hansson; Hanna Hartikainen; Oona Pietiläinen; Ingrid Strid; Christina Strotmann; Mattias Eriksson. Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. Sustainability 2019, 11, 3541 .

AMA Style

Christopher Malefors, Pieter Callewaert, Per-Anders Hansson, Hanna Hartikainen, Oona Pietiläinen, Ingrid Strid, Christina Strotmann, Mattias Eriksson. Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. Sustainability. 2019; 11 (13):3541.

Chicago/Turabian Style

Christopher Malefors; Pieter Callewaert; Per-Anders Hansson; Hanna Hartikainen; Oona Pietiläinen; Ingrid Strid; Christina Strotmann; Mattias Eriksson. 2019. "Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria." Sustainability 11, no. 13: 3541.

Journal article
Published: 10 August 2017 in Sustainability
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The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the processes and structures existing in each institution. This included a 2-week measurement of the quantities of food produced and wasted. After implementing the measures, a second measurement was conducted and the results of the two measurements were compared. The average waste rate in the residential home was significantly reduced from 21.4% to 13.4% and from 19.8% to 12.8% in the cafeteria. In the hospital, the average waste rate remained constant (25.6% and 26.3% during the reference and control measurements). However, quantities of average daily food provided and wasted per person in the hospital declined. Minimizing overproduction, i.e., aligning the quantity of meals produced to that required, is essential to reducing serving losses. Compliance of meal quality and quantity with customer expectations, needs, and preferences, i.e., the individualization of food supply, reduces plate waste. Moreover, establishing an efficient communication structure involving all actors along the food supply chain contributes to decreasing food waste.

ACS Style

Christina Strotmann; Silke Friedrich; Judith Kreyenschmidt; Petra Teitscheid; Guido Ritter. Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities. Sustainability 2017, 9, 1409 .

AMA Style

Christina Strotmann, Silke Friedrich, Judith Kreyenschmidt, Petra Teitscheid, Guido Ritter. Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities. Sustainability. 2017; 9 (8):1409.

Chicago/Turabian Style

Christina Strotmann; Silke Friedrich; Judith Kreyenschmidt; Petra Teitscheid; Guido Ritter. 2017. "Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities." Sustainability 9, no. 8: 1409.

Journal article
Published: 28 March 2017 in Sustainability
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This article presents a marketing campaign guide to support nonprofit and governmental organizations, such as academic research institutes or governmental agencies, that wish to develop support tools for the food industry. It offers a systematic and target audience-centered approach which guides nonprofits through the various steps of a marketing campaign, from defining the required values of a new product or service to ultimately launching it. The text also explains how a target audience-centered marketing approach was applied in a case study of developing and transferring the LAV platform (LAV—Avoiding Food Waste, from the German “Lebensmittel Abfall Vermeiden”), a website that has been specifically set up and targeted to small- and medium-sized companies (SMEs) in the German food sector that wish to reduce food waste in their operations. Currently, there are more than 500 tools available in the English or German language which attempt to support companies in the food sector in their food waste reduction efforts. However, so far there has been no platform that could gather all these tools to facilitate SMEs’ access to them. The LAV platform compiles various relevant tools from academia as well as from industry and makes the most suitable tools available in a toolbox published on the Internet platform. Here, the tools are structured by topic and market segment; its user-friendliness was tested applying participatory methods which involved SMEs and industry organizations. The LAV platform, as well as target audience-centered marketing approaches more generally, could act as role models for other international projects that also have the goal of setting up and promoting tool-gathering systems.

ACS Style

Christina Strotmann; Linda Niepagenkemper; Christine Göbel; Fara Flügge; Silke Friedrich; Judith Kreyenschmidt; Guido Ritter. Improving Transfer in the Food Sector by Applying a Target Audience-Centered Approach—The Development of a Nonprofit Marketing Campaign Guide Based on a Case Study of the LAV Platform. Sustainability 2017, 9, 512 .

AMA Style

Christina Strotmann, Linda Niepagenkemper, Christine Göbel, Fara Flügge, Silke Friedrich, Judith Kreyenschmidt, Guido Ritter. Improving Transfer in the Food Sector by Applying a Target Audience-Centered Approach—The Development of a Nonprofit Marketing Campaign Guide Based on a Case Study of the LAV Platform. Sustainability. 2017; 9 (4):512.

Chicago/Turabian Style

Christina Strotmann; Linda Niepagenkemper; Christine Göbel; Fara Flügge; Silke Friedrich; Judith Kreyenschmidt; Guido Ritter. 2017. "Improving Transfer in the Food Sector by Applying a Target Audience-Centered Approach—The Development of a Nonprofit Marketing Campaign Guide Based on a Case Study of the LAV Platform." Sustainability 9, no. 4: 512.

Journal article
Published: 05 January 2017 in Sustainability
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Based on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan–Do–Check–Act) cycle applied in the Total Quality Management, involves a participatory approach where employees are integrated into the process of developing and implementing measures to counteract food waste. The authors describe how the participatory approach can be used to raise awareness of the topic of food waste to improve employee commitment and responsibility. As a result, the authors further offer a Manual for Managers wishing to reduce food waste in their respective organizations. This manual includes information on the methodologies applied in each step of the improvement cycle. It also describes why the steps are necessary, and how results can be documented. The participatory concept and the Manual for Managers contribute to reducing food waste and to enhancing resource efficiency in the food industry.

ACS Style

Christina Strotmann; Christine Göbel; Silke Friedrich; Judith Kreyenschmidt; Guido Ritter; Petra Teitscheid. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability 2017, 9, 66 .

AMA Style

Christina Strotmann, Christine Göbel, Silke Friedrich, Judith Kreyenschmidt, Guido Ritter, Petra Teitscheid. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability. 2017; 9 (1):66.

Chicago/Turabian Style

Christina Strotmann; Christine Göbel; Silke Friedrich; Judith Kreyenschmidt; Guido Ritter; Petra Teitscheid. 2017. "A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers." Sustainability 9, no. 1: 66.