Food waste volume and origin: Case studies in the Finnish food service sector
Abstract
We carried out a project to map the volume and composition of food waste in the Finnish food service sector. The amount, type and origin of avoidable food waste were investigated in 51 food service outlets, including schools, day-care centres, workplace canteens, petrol stations, restaurants and diners. Food service outlet personnel kept diaries and weighed the food produced and wasted during a one-week or one-day period. For weighing and sorting, the food waste was divided into two categories: originally edible (OE) food waste was separated from originally inedible (OIE) waste, such as vegetable peelings, bones and coffee grounds. In addition, food waste (OE) was divided into three categories in accordance with its origins: kitchen waste, service waste and customer leftovers. According to the results, about 20% of all food handled and prepared in the sector was wasted. The findings also suggest that the main drivers of wasted food are buffet services and overproduction.
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Excessive cooking in the household causes food waste, and the type of service provided in the food service industry that provides an excessive amount of food such as a buffet also causes food waste.
“Excessive cooking in the household causes food waste, but the type of service provided in the food service industry, which provides an excessive amount of food such as a buffet, also causes food waste [43,64,105].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [105]
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Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis
Guimarães, N. S., Reis, M. G., Fontes, L. D. A., Zandonadi, R. P., Botelho, R. B. A., Alturki, H. A., Saraiva, A., & Raposo, A. (2024) · Nutrients · doi:10.3390/nu16101429 · Cited by 23 · see citing works
Food waste prevention and reduction: Practices, cultural and personal determinants
Elimelech, E., Segal-Klein, H., Mintz, K. K., Katz‐Gerro, T., & Ayalon, O. (2024) · Appetite · doi:10.1016/j.appet.2024.107565 · Cited by 24 · see citing works
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- Authors
- Silvennoinen, K., Heikkilä, L., Katajajuuri, J.-M., & Reinikainen, A.
- Affiliations
- Natural Resources Institute Finland (FI)
- Corresponding author
- Silvennoinen, Kirsi
- Venue
- Waste Management
- Publisher
- Elsevier BV
- Published
- 2015-12
- Volume
- 46
- Pages
- 140-145
- ISSN
- 0956-053X (ISSN-L)
- OpenAlex
- W1900166890
- Cited by
- 297
- References
- 9
- Citations by year
- 2026: 21 · 2025: 27 · 2024: 27 · 2023: 26 · 2022: 53 · 2021: 32 · 2020: 49 · 2019: 28 · 2018: 14 · 2017: 11 · 2016: 9
- FWCI
- 15.16
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Waste Management (publishedVersion)
- PubMed (publishedVersion)
- Jukuri (Natural Resources Institute Finland (Luke)) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Physical Sciences › Environmental Science › Waste Management and Disposal › Waste Management and Recycling
- Keywords
- food waste, food service industry, avoidable food waste, food waste composition, buffet service, overproduction, school canteens, workplace canteens, restaurants
- MeSH terms
- Finland, Food Services, Garbage, Solid Waste
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