| 1. |
- Bartek, Louise, et al.
(författare)
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Environmental benefits of circular food systems: The case of upcycled protein recovered using genome edited potato
- 2022
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Ingår i: Journal of Cleaner Production. - : Elsevier BV. - 0959-6526 .- 1879-1786. ; 380
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Tidskriftsartikel (refereegranskat)abstract
- Although essential in the human diet, large quantities of available protein are currently lost or under-utilized within the food system, including protein rich side streams from conventional potato starch production. By using the genome editing technique CRISPR-Cas9, conventional starch potato cultivars can be upgraded to facilitate high-value recovery of potato protein fit for human consumption. In turn, this could support the nessecary transition towards more circular food systems. The aim of this study was to assess what environmental benefits could be gained by shifting from conventional protein recovery practice to a novel approach using genome edited potato. Our results, using consequential life cycle assessment, showed that the novel protein recovery scenario provided substantial environmental savings for every ton potato starch produced, with a reduction in global warming impact, terrestrial acidification, land use and ecosystem damage of −720 kgCO2eq, −13 kgSO2eq, −760 m2a crop eq, and −1.1 × 10−5 species.yr respectively. The potential environmental benefits of using genome edited potato were maintained even when simulating reduced tuber yield, increased production inputs, and substitution of various protein sources. Although currently limited by EU legislation and technical maturity, high-value protein recovery from food side streams holds a promising potential to support sustainable production and circularity within the food system.
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| 2. |
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| 3. |
- Eriksson, Mattias, et al.
(författare)
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Donera överskottsmat för att minska matsvinnet och skapa sociala värden
- 2023
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Rapport (populärvet., debatt m.m.)abstract
- Mat som inte kan säljas kastas i stora mängder inom dagligvaruhandeln vilket innebär ett ineff ektivt utnyttjande av resurser och påfrestningar på miljön. Samtidigt finns det människor som lever under utsatta förhållanden och som saknar en säker tillgång till mat, även i ett välfärdsland som Sverige. Genom att donera överskottsmat från livsmedelsbutiker till välgörenhetsorganisationer och vidare till behövande människor kan matsvinnet minska och sociala värden skapas.
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| 4. |
- Eriksson, Mattias, et al.
(författare)
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REDUCING WASTE OF EGGS IN SUPERMARKETS – EVALUATING THE IMPACT OF A POLICY CHANGE
- 2023
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Ingår i: Sardinia: International Waste Management and Landfill Symposia Proceedings. - 2282-0027.
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Konferensbidrag (refereegranskat)abstract
- Food waste is a critical issue for achieving a sustainable food system. In Sweden, like in many other places, the amount of food wasted throughout the food supply chain is staggering, with grocery stores alone generating 100,000 tons of waste annually. This waste is both inefficient and unsustainable, considering the planet's limited resources. To combat this problem, targeted policies that support waste reduction efforts are urgently needed. One such policy is Regulation (EC) No 853/2004, which sets hygiene rules for food of animal origin. A recent revision of this policy extended the maximum time limit for delivering fresh eggs to consumers from 21 to 28 days. Although the potential impact of this change has not been quantified, it is expected to significantly reduce egg waste in supermarkets. To assess the potential waste reduction and climate impact resulting from this policy change, a study focused on eggs regulated by EC 853 was conducted. Data from six Swedish supermarkets, including sales, waste records, and minimum order sizes for different egg products were collected. Using a multiple linear regression model, the study established the correlation between shelf life, waste, turnover, and minimum order size. Based on this model, expected waste levels for each egg product with an increased shelf life were calculated. The study also conducted a life cycle assessment to determine the carbon footprint of prevented egg waste and the additional electricity consumption required for extended shelf life. The results suggested that a 7-day extension in the sale time of eggs without cold storage could lead to an 11% reduction in waste in supermarkets. If the shelf life was increased to the full recommended 90 days, the reduction potential would reach 35%. However, the net environmental impact of the full potential, due to increased electricity consumption, would be an increase of 4.6 tons of CO2e per supermarket per year. In contrast, simply prolonging shelf life without cold storage would result in climate impact savings of 49 kg CO2e per supermarket per year. This indicates that a short increase in shelf life, requiring minimal input, is a well-designed policy change to reduce food waste without worsening the net environmental impact. However, more minor policy adjustments are necessary to meet Sustainable Development Goal 12.3 of halving food waste by 2030.
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| 5. |
- Malefors, Christopher, et al.
(författare)
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Testing interventions to reduce food waste in school catering
- 2022
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Ingår i: Resources, Conservation and Recycling. - : Elsevier BV. - 0921-3449 .- 1879-0658. ; 177
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Tidskriftsartikel (refereegranskat)abstract
- Food waste is a problem that needs to be addressed to achieve sustainable development. There is a need for interventions that can reduce food waste, including in organisations already aware of the food waste problem. Swedish school canteens have experience of food waste reduction, but need tools to achieve further reductions. This study tested four interventions (tasting spoons, awareness campaign, a plate waste tracker and a guest forecasting tool) designed to reduce food waste in school canteens. Each intervention was introduced in two school canteens, while seven school canteens acted as a reference group. The interventions were compared with baseline food waste before the intervention and with the reference group. All interventions reduced total food waste (by 6 to 44 g/guest) compared with the baseline, but the reference group also reduced its food waste. The awareness campaign reduced plate waste most, by 13 g per portion, which was 6 g/portion more than the plate waste reduction in the reference group. The forecasting and plate waste tracker interventions reduced serving waste most, by 34 and 38 g/portion, compared with 11 g/portion in the reference group. Some interventions also had an effect on waste fractions they were not designed to target, affecting the total waste by shifting the waste. Interventions should always be seen in a context and be implemented in combinations that increase overall sustainability. Thus forecasting is an effective way to reduce serving waste, plate waste tracker and awareness campaign are effective tools to reduce plate waste in school canteens.
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| 6. |
- Persson Osowski, Christine, 1978-, et al.
(författare)
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From Old Habits to New Routines : A Case Study of Food Waste Generation and Reduction in Four Swedish Schools
- 2022
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Ingår i: Resources. - : MDPI. - 2079-9276. ; 11:1
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Tidskriftsartikel (refereegranskat)abstract
- Public food service organizations are large producers of food waste, which leads to greenhouse gas emissions and the waste of natural resources. The aim of the present article was to gain insight into reasons for food waste and possible solutions for lowering food waste in schools in Sweden. In order to do so, food waste quantification in school canteens in two Swedish municipalities and nine qualitative interviews with key actors were conducted. Both municipalities displayed a high degree of variation in food waste, but the common pattern was that serving waste constituted the largest fraction of food waste, followed by plate waste and storage waste, as well as a gradual decrease in food waste over time. Food waste was mainly a result of old, disadvantageous habits, such as overproduction due to forecasting difficulties, whereas new, better routines such as serving fewer options, better planning, and a less stressful environment are the key to lowering food waste. Because food waste varies from one case to the next, it becomes important to identify and measure the causes of food waste in each school in order to be able to establish tailor-made, conscious, and flexible food waste mitigation routines.
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| 7. |
- Sundin, Niina, et al.
(författare)
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D5.6 EDUCATIONAL CONCEPT
- 2023
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- This is the sixth deliverable (D5.6) of WP5 in the LOWINFOOD project. The deliverable presents the innovation of task 5.4 (T5.4), which aims to reduce food waste in school canteens by involving kitchen staff and pupils in educational activities focusing on raising their awareness of the food waste issue. The deliverable describes the finalised and tested holistic educational concept including the approach to the task and the written materials and teaching aids used. The deliverable also presents how the tested concept was experienced by participants including learning outcomes from these experiences summarized at the end of this report.
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| 8. |
- Sundin, Niina, et al.
(författare)
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From plate to waste: Composition of school meal waste and associated carbon footprint and nutrient loss
- 2024
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Ingår i: Resources, Conservation and Recycling. - 0921-3449 .- 1879-0658. ; 206
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Tidskriftsartikel (refereegranskat)abstract
- Food waste significantly impacts the environment and nutrient availability. In Sweden, public meals generate 33,000 tonnes of food waste annually, with elementary schools contributing 9,200 tonnes. A composition analysis of plate waste from 4913 meals in two elementary schools in Uppsala, Sweden identified the wasted food components and quantities. This assessment aimed to gauge the embedded climate impact and nutrient loss. Findings revealed a carbon footprint of 1.0 kg CO2e/kg plate waste. Despite staple foods (potatoes, pasta, rice) being wasted the most (59 %), meat waste constituted the largest portion of the carbon footprint (61 %), despite being wasted the least (10 %). Plate waste was nutrient-dense, containing 4.8 MJ energy/kg and significant levels of protein (57 g/kg), and fiber (19 g/kg). To enhance the sustainability of school meal programs, tailored food waste prevention strategies in Swedish school canteens are recommended to mitigate their environmental impact and preserve valuable nutrients for children’s nourishment.
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| 9. |
- Sundin, Niina, et al.
(författare)
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Investigating goal conflicts in menu planning in Swedish school catering on the pathway to sustainable development
- 2023
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Ingår i: Resources, Conservation and Recycling. - : Elsevier BV. - 0921-3449 .- 1879-0658. ; 190
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Tidskriftsartikel (refereegranskat)abstract
- The 260 million publicly funded school meals served annually in Sweden generate 21.000 tons of food waste. At national level, school meals should meet the goal of food waste reduction, together with various other goals such as meeting nutritional requirements, being environmentally friendly and, most importantly, achieving high acceptance among schoolchildren. There is a preconception among kitchen staff that the most popular school meals drive food waste in Swedish school catering and that vegetarian dishes increase food waste, despite being less popular than meat options. By applying mixed methods, this study investigated possible goal conflicts between reduced food waste, high acceptance, and vegetarian options on the lunch menu. An overall aim was to gain knowledge on how lunch menus could be adapted for increased sustainability. Kitchen staff from 10 Swedish primary and secondary schools were interviewed to identify the most popular and unpopular meals, and food waste quantification data and lunch menus from 61 school canteens were analyzed. The results showed that, while the common perception of popular and vegetarian meals creating most waste was held by kitchen staff, it proved to be untrue. In fact, popular school meals and vegetarian options generated less waste than unpopular meals. A vegetarian paradox was detected in interviews, with vegetarian options considered unpopular but with several vegetarian options among the most popular dishes. Thus, school-catering units should stop serving unpopular meals and shift their focus to serving popular nutritious meals, including popular plant-based options, as part of efforts to make school meal schemes more sustainable.
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| 10. |
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