From Old Habits to New Routines: A Case Study of Food Waste Generation and Reduction in Four Swedish Schools

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Fältnamn	Indikatorer	Metadata
000		04897naa a2200541 4500
001		oai:DiVA.org:uu-463907
003		SwePub
008		220112s2022 \| \|\|\|\|\|\|\|\|\|\|\|000 \|\|eng\|
009		oai:slubar.slu.se:115240
009		oai:DiVA.org:mdh-56880
024	7	a https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4639072 URI
024	7	a https://doi.org/10.3390/resources110100052 DOI
024	7	a https://res.slu.se/id/publ/1152402 URI
024	7	a https://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-568802 URI
040		a (SwePub)uud (SwePub)slud (SwePub)mdh
041		a engb eng
042		9 SwePub
072	7	a ref2 swepub-contenttype
072	7	a art2 swepub-publicationtype
100	1	a Persson Osowski, Christine,d 1978-u Mälardalens universitet,Uppsala universitet,Institutionen för kostvetenskap,Division of Public Health Sciences, School of Health, Care and Social Welfare, Mälardalen University, Box 883, 721 23 Västerås, Sweden,Hälsa och välfärd,Department of Food Studies, Nutrition and Dietetics, Uppsala University, Sweden,LIVSSTIL4 aut0 (Swepub:mdh)cpi01
245	1 0	a From Old Habits to New Routines :b A Case Study of Food Waste Generation and Reduction in Four Swedish Schools
264		c 2022-01-11
264	1	b MDPI,c 2022
338		a electronic2 rdacarrier
520		a 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.
650	7	a TEKNIK OCH TEKNOLOGIERx Naturresursteknikx Miljöledning0 (SwePub)207072 hsv//swe
650	7	a ENGINEERING AND TECHNOLOGYx Environmental Engineeringx Environmental Management0 (SwePub)207072 hsv//eng
653		a food waste
653		a school
653		a quantification
653		a interviews
653		a canteen
653		a routines
700	1	a Osowski, Dariusz,c PhD,d 1977-u Mälardalens universitet,Industriell ekonomi och organisation,Department of Business, Society and Engineering, Mälardalen University, Box 883, 721 23 Västerås, Sweden4 aut0 (Swepub:mdh)doi01
700	1	a Johansson, Kristinau Department of Energy and Technology, Swedish University of Agricultural Sciences, Box 7032, 750 07 Uppsala, Sweden4 aut
700	1	a Sundin, Niinau Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för energi och teknik,Department of Energy and Technology,Department of Energy and Technology, Swedish University of Agricultural Sciences, Box 7032, 750 07 Uppsala, Sweden4 aut
700	1	a Malefors, Christopheru Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för energi och teknik,Department of Energy and Technology,Department of Energy and Technology, Swedish University of Agricultural Sciences, Box 7032, 750 07 Uppsala, Sweden4 aut
700	1	a Eriksson, Mattiasu Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för energi och teknik,Department of Energy and Technology,Department of Energy and Technology, Swedish University of Agricultural Sciences, Box 7032, 750 07 Uppsala, Sweden4 aut0 (Swepub:slu)50160
710	2	a Uppsala universitetb Institutionen för kostvetenskap4 org
710	2	a Sveriges lantbruksuniversitet
773	0	t Resourcesd : MDPIg 11:1q 11:1x 2079-9276
856	4	u https://doi.org/10.3390/resources11010005y Fulltext
856	4	u https://uu.diva-portal.org/smash/get/diva2:1626849/FULLTEXT01.pdfx primaryx Raw objecty fulltext:print
856	4	u https://www.mdpi.com/2079-9276/11/1/5/pdf
856	4 8	u https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-463907
856	4 8	u https://doi.org/10.3390/resources11010005
856	4 8	u https://res.slu.se/id/publ/115240
856	4 8	u https://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-56880

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