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Food banks that redistribute surplus food from retailers and the food industry to people in need are not a new concept globally, but their connection to food waste prevention is new. As a result, new types of food redistribution units are emerging and diversifying to find new target groups and distribution methods. The aim of this study was to identify and study surplus food redistribution units in Sweden, and then to assess the impact on several sustainability indicators for selected redistribution units, in order to increase knowledge on the types of values these redistribution concepts generate. The methods used for analyzing the scenarios were Environmental Life Cycle Assessment, Life Cycle Costing and Social Life Cycle Assessment. The results showed that providing food bags to socially exposed people generated the largest reduction of greenhouse gas emissions per kg of redistributed food (−1.2 kg CO2 eq./FU). Reprocessing surplus food to a high-quality end-product was attributed a high social value, due to job creation effects in the high number of working hours required per kg of redistributed food. With regard to economic impacts, all but two scenarios studied had monthly financial losses, and therefore needed other sources of financial support.
Pauline Bergström; Christopher Malefors; Ingrid Strid; Ole Jørgen Hanssen; Mattias Eriksson. Sustainability Assessment of Food Redistribution Initiatives in Sweden. Resources 2020, 9, 27 .
AMA StylePauline Bergström, Christopher Malefors, Ingrid Strid, Ole Jørgen Hanssen, Mattias Eriksson. Sustainability Assessment of Food Redistribution Initiatives in Sweden. Resources. 2020; 9 (3):27.
Chicago/Turabian StylePauline Bergström; Christopher Malefors; Ingrid Strid; Ole Jørgen Hanssen; Mattias Eriksson. 2020. "Sustainability Assessment of Food Redistribution Initiatives in Sweden." Resources 9, no. 3: 27.
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.
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 StyleChristopher 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 StyleChristopher 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.
As global consumption expands, the world is increasingly facing threats to resource availability and food security. To meet future food demands, agricultural resource efficiency needs to be optimized for both water and nutrients. Policy makers should start to radically rethink nutrient management across the entire food chain. Closing the food loop by recycling nutrients in food waste and excreta is an important way of limiting the use of mineral nutrients, as well as improving national and global food security. This article presents a framework for sustainable nutrient management and discusses the responsibility of four key stakeholder groups—agriculture, the food industry, consumers, and waste management—for achieving an effective food loop. In particular, we suggest a number of criteria, policy actions, and supporting strategies based on a cross-sectoral application of the waste hierarchy.
Jennifer McConville; Jan-Olof Drangert; Pernilla Tidåker; Tina-Simone Neset; Sebastien Rauch; Ingrid Strid; Karin Tonderski. Closing the food loops: guidelines and criteria for improving nutrient management. Sustainability: Science, Practice and Policy 2015, 11, 33 -43.
AMA StyleJennifer McConville, Jan-Olof Drangert, Pernilla Tidåker, Tina-Simone Neset, Sebastien Rauch, Ingrid Strid, Karin Tonderski. Closing the food loops: guidelines and criteria for improving nutrient management. Sustainability: Science, Practice and Policy. 2015; 11 (2):33-43.
Chicago/Turabian StyleJennifer McConville; Jan-Olof Drangert; Pernilla Tidåker; Tina-Simone Neset; Sebastien Rauch; Ingrid Strid; Karin Tonderski. 2015. "Closing the food loops: guidelines and criteria for improving nutrient management." Sustainability: Science, Practice and Policy 11, no. 2: 33-43.