The amount of food waste that has been thrown away in public kitchens has increased in recent years, often due to over-ordering. This waste leads to over-production which in turn results in an unnecessary environmental burden, in the form of greater energy consumption and climate impact.
A few tips on how to avoid waste in public kitchens include weighing the food that is thrown away as a first form of evaluation. Then review the orders and assess whether any changes could be made, and finally consider the logistics; could the waste be reduced in, for example, school cafeterias by adjusting the interior design or by removing the trays or changing the porcelain?
- the Swedish Environmental Agency’s report on waste in the food chain (in Swedish)
- the Swedish Environmental Agency’s report on reducing waste in school cafeterias (in Swedish)
- FAO’s report on food waste (in English)
- Read Djupfrysningsbyrån’s (The Deep Freeze Bureau) report on waste (in Swedish)
- Study on the cold chain for food (Lund University) (in Swedish)
- About deep freezing and the cold chain (The Swedish Board of Agriculture) (in Swedish)
- About food waste in households and schools (Swedish National Food Agency) (in Swedish)