Cited by 297Food Waste Reduction and SustainabilityAgriculture Sustainability and Environmental ImpactWaste Management and Recycling

The DOI matches its Crossref record; 8 of the 9 references it cites were found in a registry or an index.

Food waste volume and origin: Case studies in the Finnish food service sector

Silvennoinen, Kirsi, Heikkilä, Lotta, Katajajuuri, Juha-Matti, Reinikainen, Anu·2015·Waste Management

DOI 10.1016/j.wasman.2015.09.010

Open this paper in CoChat — free account

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.

Integrity signals

Registry

Crossref · 10.1016/j.wasman.2015.09.010

Cites

8 of 8 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Global food losses and food waste
Gustavsson, J. (2011) · Cited by 1,561
Quantifying food losses and the potential for reduction in Switzerland
Beretta, C., Stoessel, F., Baier, U., & Hellweg, S. (2013) · Waste Management · doi:10.1016/j.wasman.2012.11.007 · Cited by 584
Plate waste in hospitals and strategies for change
Williams, P., & Walton, K. L. (2011) · e-SPEN the European e-Journal of Clinical Nutrition and Metabolism · doi:10.1016/j.eclnm.2011.09.006 · Cited by 358
Food waste in the Finnish food chain
Katajajuuri, J., Silvennoinen, K., Hartikainen, H., Heikkilä, L., & Reinikainen, A. (2014) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2013.12.057 · Cited by 357
Self-citation
Food losses in food service institutions Examples from Sweden
Engström, R., & Carlsson-Kanyama, A. (2004) · Food Policy · doi:10.1016/j.foodpol.2004.03.004 · Cited by 311
Prevention of food waste in restaurants, hotels, canteens and catering
Marthinsen, J., Sundt, P., Kaysen, O., & Kirkevaag, K. (2012) · doi:10.6027/tn2012-537 · Cited by 84
The nutritional implications of food wastage in hospital food service management
Edwards, J. S. A., & Nash, A. H. M. (1999) · Nutrition & Food Science · doi:10.1108/00346659910254394 · Cited by 47
Free school meals, the plate model and food choices in Finland
Tikkanen, I., & Urho, U. (2009) · British Food Journal · doi:10.1108/00070700910931940 · Cited by 38

Flagged first, then by citations

Show all 9 references

1 of the 9 references couldn’t be matched to a known paper.

Sorted by citations

Items 101–200 of 297

Plate waste in foodservice outlets: Revealing customer profiles and their support for potentially contentious measures to reduce it in Italy
Vizzoto, F., Tessitore, S., Testa, F., & Iraldo, F. (2021) · Resources Conservation and Recycling · doi:10.1016/j.resconrec.2021.105771 · Cited by 26
Leftover Consumption as a Means of Food Waste Reduction in Public Space? Qualitative Insights from Online Discussions
Diekmann, L., & Germelmann, C. C. (2021) · Sustainability · doi:10.3390/su132413564 · Cited by 25
From Old Habits to New Routines—A Case Study of Food Waste Generation and Reduction in Four Swedish Schools
Osowski, C. P., Osowski, D., Johansson, K., Sundin, N., Malefors, C., & Eriksson, M. (2022) · Resources · doi:10.3390/resources11010005 · Cited by 33
From Measurement to Management: Food Waste in the Finnish Food Chain
Hartikainen, H., Riipi, I., Katajajuuri, J., & Silvennoinen, K. (2019) · Springer eBooks · doi:10.1007/978-3-030-20561-4_16 · Cited by 23
Self-citation
School canteens and the food waste challenge: Which public initiatives can help?
Pancino, B., Cicatiello, C., Falasconi, L., & Boschini, M. (2021) · Waste Management & Research The Journal for a Sustainable Circular Economy · doi:10.1177/0734242x21989418 · Cited by 22
Potential for using guest attendance forecasting in Swedish public catering to reduce overcatering
Malefors, C., Strid, I. V., Hansson, P., & Eriksson, M. (2020) · Sustainable Production and Consumption · doi:10.1016/j.spc.2020.08.008 · Cited by 21
Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities
Aires, C., Saraiva, C. M. T., Fontes, M. D. C., Moreira, D., Moura‐Alves, M., & Gonçalves, C. (2021) · Foods · doi:10.3390/foods10102325 · Cited by 21
The Economic and Welfare Effects of Food Waste Reduction on a Food-Production-Driven Rural Region
Friman, A., & Hyytiä, N. (2022) · Sustainability · doi:10.3390/su14063632 · Cited by 25
Food waste in restaurants: A qualitative investigation of chefs’ practices
Reardon, J., Way, K. A., & Garrison, M. E. B. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100405 · Cited by 20
Waste-tracking tools: A business case for more sustainable and resource efficient food services
Goossens, Y., Leverenz, D., & Kuntscher, M. (2022) · Resources Conservation & Recycling Advances · doi:10.1016/j.rcradv.2022.200112 · Cited by 20
Food waste in primary schools: Evidence from peri-urban Viet Nam
Nguyen, T., van den Berg, M., & Nguyen, M. (2023) · Appetite · doi:10.1016/j.appet.2023.106485 · Cited by 25
Seeing the Issue Differently (Or Not At All): How Bounded Ethicality Complicates Coordination Towards Sustainability Goals
Wakeman, S. W., Tsalis, G., Jensen, B. B., & Aschemann‐Witzel, J. (2021) · Journal of Business Ethics · doi:10.1007/s10551-021-04823-2 · Cited by 21
Plate Waste in School Catering in Rezekne, Latvia
Lonska, J., Zvaigzne, A., Kotāne, I., Silicka, I., Litavniece, L., Kodors, S., Dekšne, J., & Vonoga, A. (2022) · Sustainability · doi:10.3390/su14074046 · Cited by 21
Investigating the Impacts of Behavioural-Change Interventions and COVID-19 on the Food-Waste-Generation Behaviours of Catered Students in the UK and India
Davison, N., Young, W., Ross, A. N., Cockerill, T., & Rajput, S. (2022) · Sustainability · doi:10.3390/su14095486 · Cited by 21
Food waste at the consumer segment: Impact and action
ZHANG, P.-P., Bai, J., Liu, X., & Cheng, S. (2019) · 自然资源学报 · doi:10.31497/zrzyxb.20190218 · Cited by 19
Relationship Between Plate Waste and Food Preferences Among Primary School Students Aged 7–10 Years
Ilić, A., Bituh, M., Brečić, R., & Barić, I. C. (2022) · Journal of Nutrition Education and Behavior · doi:10.1016/j.jneb.2022.04.003 · Cited by 18
Household Food Waste Behavior in Klang Valley, Malaysia, and Its Potential in the Circular Economy
Ariffin, Z. Z., Anuar, S. N., Mangadi, N. F., Yaakop, A. Y., Sakawi, Z., Jusoh, S., & Ibrahim, M. A. (2023) · Sustainability · doi:10.3390/su15129431 · Cited by 23
Soil carbon plays a role in the climate impact of diet and its mitigation: the Finnish case
Saarinen, M., Heikkinen, J., Ketoja, E., Kyttä, V., Hartikainen, H., Silvennoinen, K., Valsta, L. M., & Lång, K. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.904570 · Cited by 18
Self-citation
A systems examination of school food recovery in Northern Colorado
Prescott, M. P., Grove, A., Bunning, M., & Cunningham-Sabo, L. D. (2019) · Resources Conservation and Recycling · doi:10.1016/j.resconrec.2019.104529 · Cited by 18
Sustainability assessment of educational approaches as food waste prevention measures in school catering
Sundin, N., Malefors, C., Strotmann, C., Orth, D., Kaltenbrunner, K., Obersteiner, G., Scherhaufer, S., Sjölund, A., Osowski, C. P., Strid, I. V., et al. (2024) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2024.144196 · Cited by 21
Determining the effective factors on restaurant customers’ plate waste
Cerrah, S., & Yiğitoğlu, V. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100469 · Cited by 17
Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents’ school canteens
Rigal, N., Courcoux, P., Cardinal, M., Huc, M.-L., & Beraud, A. (2022) · Appetite · doi:10.1016/j.appet.2022.106005 · Cited by 19
Measuring food losses in the supply chain through value stream mapping: a case study in the dairy sector
Wesana, J., Gellynck, X., Dora, M. K., Pearce, D., & Steur, H. D. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-815357-4.00009-2 · Cited by 19
When does upcycling mitigate climate change? The case of wet spent grains and fruit and vegetable residues in Canada
Jain, S., & Gualandris, J. (2023) · Journal of Industrial Ecology · doi:10.1111/jiec.13373 · Cited by 19
Food Waste in Event Catering: A Case Study in Higher Education
Monteiro, D. M. S., Brockbank, C., & Heron, G. (2020) · Journal of Food Products Marketing · doi:10.1080/10454446.2020.1765935 · Cited by 15
Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste
Rösler, F., Kreyenschmidt, J., & Ritter, G. (2021) · Sustainability · doi:10.3390/su13179569 · Cited by 15
Investigating food waste generation at long-term care facilities in Ontario
McAdams, B., Robinson, E. L., & Gordon, R. (2023) · British Food Journal · doi:10.1108/bfj-06-2022-0561 · Cited by 15
Do professional courses prepare hospitality students for efficient surplus food management? A self-evaluation of professional competence in food waste prevention
Ko, W., & Lu, M.-Y. (2022) · International Journal of Sustainability in Higher Education · doi:10.1108/ijshe-07-2021-0308 · Cited by 16
Current trends and prospects of transforming food waste to biofuels in India
Jeno, J. G. A., Viveka, R., Varjani, S., Nagappan, S., & Nakkeeran, E. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821879-2.00014-4 · Cited by 17
Food waste in a hotel foodservice: A case study identifying hot spots and strategies to prioritize towards a reduction
Lévesque, J., Perreault, V., Bazinet, L., & Mikhaylin, S. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100600 · Cited by 14
Influence of the methodological approaches adopted on the food waste generation ratios
Baquero, M. T., Cifrián, E., Viguri, J. R., & Andrés, A. (2023) · Resources Conservation and Recycling · doi:10.1016/j.resconrec.2023.106872 · Cited by 15
Identifying the Drivers of Food Waste in University Canteens in China: A Qualitative Approach
Cui, Q., Lin, G., Qiu, S., & Duan, T. (2023) · SAGE Open · doi:10.1177/21582440231198223 · Cited by 13
A Systems Examination of Food Packaging and Other Single-Use Item Waste in School Nutrition Programs
Palmer, S., Herritt, C., Cunningham-Sabo, L. D., Stylianou, K. S., & Prescott, M. P. (2021) · Journal of Nutrition Education and Behavior · doi:10.1016/j.jneb.2021.01.009 · Cited by 15
Food waste and date labelling
M�ller, H., Hagtvedt, T., L�drup, N., Andersen, J. K., Madsen, P. L., Werge, M., Aare, A. K., Reinikainen, A., Rosengren, �., Kjell�n, J., et al. (2016) · TemaNord · doi:10.6027/tn2016-523 · Cited by 13
Self-citation
The Effect of the Perceived Utility of a Management Control System with a Broad Scope on the Use of Food Waste Information and on Financial and Non-Financial Performances in Restaurants
Lunkes, R. J., da Rosa, F. S., & Lattanzi, P. (2020) · Sustainability · doi:10.3390/su12156242 · Cited by 15
Employees’ perceptions of food waste management in hotels.
Mabaso, C. H., & Daryl, H. (2018) · DOAJ (DOAJ: Directory of Open Access Journals) · Cited by 13
Sustainable Culinary Conservation: Pioneering Efforts to Minimize Food Waste in Ghana's Fast‐Food Industry
Adams, F., Mensah, A., Ullah, A., Quaye, J., Essel, B. K. C., & Etuah, S. (2024) · Sustainable Development · doi:10.1002/sd.3289 · Cited by 12
Dehydrated Food Waste for Composting: An Overview
Khalida, A., Arumugam, V., Abdullah, L. C., Manaf, L. A., & Ismail, M. H. (2022) · Pertanika journal of science & technology · doi:10.47836/pjst.30.4.33 · Cited by 12
Eco-efficiency as a prioritization tool in the reduction of food waste in restaurants
Lévesque, J., Perreault, V., & Mikhaylin, S. (2024) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2024.171515 · Cited by 12
Food Redistribution in the Nordic Region
Gram-Hanssen, I., Hanssen, O. J., Hult�n, J., Silvennoinen, K., Werge, M., Stenmarck, �., & Aare, A. K. (2016) · TemaNord · doi:10.6027/tn2016-502 · Cited by 12
Self-citation
Definitions, measurement, and drivers of food loss and waste
Teuber, R., & Jensen, J. D. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-817121-9.00001-2 · Cited by 17
Food Waste and Consumer Behavior: A Bibliometric and Review Study and Future Research Directions
Salume, P. K., Barbosa, M. W., & Pinto, M. D. R. (2026) · Foods · doi:10.3390/foods15020380 · Cited by 13
Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste
Goodman-Smith, F., Mirosa, R., & Mirosa, M. (2020) · Sustainability · doi:10.3390/su12166507 · Cited by 14
Biogas Digestate and Sewage Sludge as Suitable Feeds for Black Soldier Fly (Hermetia illucens) Larvae
Kofroňová, J., Melliti, A., & Vurm, R. (2024) · Toxics · doi:10.3390/toxics12060414 · Cited by 11
Evaluation of waste recycling of fruits based on Support Vector Machine (SVM)
Farjami, J., Dehyouri, S., & Mohamadi, M. (2020) · Sustainable Environment · doi:10.1080/23311843.2020.1712146 · Cited by 11
What influences buffet leftovers at event caterings? A German case study.
Leverenz, D., Moussawel, S., Hafner, G., & Kranert, M. (2020) · Waste Management · doi:10.1016/j.wasman.2020.07.029 · Cited by 11
Phytochemicals from fruit and vegetable waste generated in hotels: Optimization of recovery procedure and potential for value-addition
Srivastava, V., & Balakrishnan, M. (2022) · Waste Management · doi:10.1016/j.wasman.2022.04.019 · Cited by 10
Food Waste Management: A Case of Taiwanese High School Food Catering Service
Chu, C.-M., Chih, C., & Teng, C.-C. C. (2023) · Sustainability · doi:10.3390/su15075947 · Cited by 10
Towards Sustainable Food Waste Management in Serbia: A Review of Challenges, Gaps, and Future Perspectives
Ivanović, N., Vučinić, A. A., Marinkovic, V. D., Krajnović, D., & Ćurčić, M. (2025) · Sustainability · doi:10.3390/su17072961 · Cited by 9
Towards sustainable food waste management in Restaurants: A case study by applying social practice theory
Munir, K. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101293 · Cited by 9
A Simulation Approach for Waste Reduction in the Bread Supply Chain
Bhardwaj, A., Soni, R., Singh, L. P., & Mor, R. S. (2023) · Logistics · doi:10.3390/logistics7010002 · Cited by 11
Investigating Home Economics Teachersí Food Waste Practices and Attitudes
Elorinne, A., Eronen, L., Pollari, M., Hokkanen, J., Reijonen, H., & Jamie Murphy, A. (2020) · Journal of Teacher Education for Sustainability · doi:10.2478/jtes-2020-0002 · Cited by 9
Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco
Omari, A., Chafi, A., Mokhtari, O., Zraibi, L., Azzakhnini, I., Bencheikh, B., Mchiouer, K., & Asri, O. E. (2023) · E3S Web of Conferences · doi:10.1051/e3sconf/202336402009 · Cited by 9
Life Cycle Assessment of Bio‐Based Plastics: Concepts, Findings, and Pitfalls
Shen, L. (2022) · Wiley eBooks · doi:10.1002/9783527827589.ch13 · Cited by 9
Tackling food waste in nursing homes: A measurement method using smart bins
Liu, Z., Satyanarayana, K. C., Koppisetty, A. K. C., Rousta, K., & Brancoli, P. (2025) · Waste Management · doi:10.1016/j.wasman.2025.114858 · Cited by 8
How sustainable is your menu? Designing and assessing an interactive artefact to support chefs’ sustainable recipe-planning practices
Coşkun, A., Genç, H. U., & Coskun, A. (2023) · ACM SIGCAS/SIGCHI Conference on Computing and Sustainable Societies (COMPASS) · doi:10.1145/3588001.3609366 · Cited by 8
Bread Waste and Mitigation Strategies: A Review
Soni, R., Bhardwaj, A., & Jarangal, L. P. S. (2022) · IOP Conference Series Materials Science and Engineering · doi:10.1088/1757-899x/1248/1/012010 · Cited by 8
Food wastes from hospitality sector as versatile bioresources for bio-products: an overview
Gandhi, P., Yadav, M., Paritosh, K., Pareek, N., Lizasoain, J., Bauer, A., & Vivekanand, V. (2020) · Journal of Material Cycles and Waste Management · doi:10.1007/s10163-020-01034-1 · Cited by 9
Comparing Lab-Measured and Surveyed Bread Waste Data: A Possible Hybrid Approach to Correct the Underestimation of Household Food Waste Self-Assessment Surveys
Ghaziani, S., Ghodsi, D., Dehbozorgi, G., Faghih, S., Ranjbar, Y. R., & Doluschitz, R. (2021) · Sustainability · doi:10.3390/su13063472 · Cited by 9
Integrating TRA and SET to Influence Food Waste Reduction in Buffet-Style Restaurants: A Gender-Specific Approach
Zhu, Q., & Liu, P. (2024) · Sustainability · doi:10.3390/su16208999 · Cited by 9
Management of hospitality food waste and the role of consumer behavior
Filimonau, V., & Todorova, E. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-817121-9.00021-8 · Cited by 7
Plant-Based Lunch at Work: Effects on Nutrient Intake, Environmental Impact and Tastiness—A Case Study
van de Kamp, M. E., & Temme, E. H. M. (2018) · Sustainability · doi:10.3390/su10010227 · Cited by 7
Sustainable value chain activities towards sustainable food services: a case study from Finland
Tikkanen, I., & Jaakkola, L. (2019) · Journal of Hospitality and Tourism Insights · doi:10.1108/jhti-12-2018-0086 · Cited by 7
Business Incentive to Reduce Food Losses in Japan
Igeta, J., & Nakamura, H. (2022) · Sustainability · doi:10.3390/su14042266 · Cited by 8
Establishment and implementation of behavioral observation scale for avoiding food waste for hospitality students
Ko, W., & Hong, Y.-L. (2023) · International Journal of Sustainability in Higher Education · doi:10.1108/ijshe-08-2022-0284 · Cited by 7
Does Employee Training in Sustainable Practices and Food Waste Influence a Restaurant’s Level of Sustainability-Oriented Service Innovation (SOSI) and Brand Equity? Evidence-Based Research into the Ecuadorian Catering Industry
Calderón, M. G. M., Saura, I. G., Molina, M. E. R., & Martin‐Rios, C. (2024) · Sustainability · doi:10.3390/su16229990 · Cited by 12
Who Cleans the Plate? Quantity and Type of Food Waste in 78 Primary Schools’ Canteens in Italy
Falasconi, L., Boschini, M., Giordano, C., Cicatiello, C., Alboni, F., Nassivera, F., Troiano, S., Marangon, F., Segrè, A., & Franco, S. (2025) · Sustainability · doi:10.3390/su17177836 · Cited by 6
An Ensemble ML Model to Predict the Wastage of Food: Towards Achieving the Food Sustainability
Shopnil, M. M. M., Husna, A., Sultana, S., & Islam, M. N. (2023) · International Conference on Next-Generation Computing, IoT and Machine Learning (NCIM) · doi:10.1109/ncim59001.2023.10212669 · Cited by 6
Exploring Front-of-House and Back-of-House Manager Perceptions, Attitudes, and Motivations of Restaurant Food Waste Mitigation: A Qualitative Study
O’Neill, S., Traynor, M. P., Rahman, I., & Lee, Y. M. (2024) · Sustainability · doi:10.3390/su16156694 · Cited by 5
Culinary Knowledge and Sustainability: Chef-Led Food Waste Management in Serbia’s Hospitality Sector
Vuksanović, N., Bajrami, D. D., Perić, G., Perović, N., & Bojić, M. (2025) · Sustainability · doi:10.3390/su17188497 · Cited by 8
A Systematic Review with Bibliometric Analysis of Food Waste Research in Contemporary Hospitality
Elkhwesky, Z., Gumbo, A. R., Abuelhassan, A. E., Hassan, H. M., Elkhwesky, F. F. Y., & Manzani, Y. E. (2025) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2025.2599860 · Cited by 5
Sustainable Food Waste Management in Food Service Establishments in Relation to Unserved Dishes
Tomaszewska, M., Bilska, B., Tul-Krzyszczuk, A., & Kołożyn‐Krajewska, D. (2024) · Sustainability · doi:10.3390/su16156631 · Cited by 7
Six Sigma-DMAIC and food waste hierarchy-based framework for reducing food waste in University canteens in Ethiopia
Ali, A. Y. (2020) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.22105/riej.2020.209160.1105 · Cited by 5
A Systems Approach to Food Waste Prevention in Food Service Operations: An Integrative Review.
Lefadola, B. P., Viljoen, A. T., & du Rand, G. (2018) · DOAJ (DOAJ: Directory of Open Access Journals) · Cited by 5
Household Food Waste, Tourism and Social Media: A Research Agenda
Murphy, J., Ulrike Gretzel, B., Pesonen, J. A., Elorinne, A.-L., & Silvennoinen, K. (2017) · Springer eBooks · doi:10.1007/978-3-319-72923-7_18 · Cited by 5
Self-citation
Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate waste
Zhang, S., Su, L., Qian, J., Liang, F., Zhang, W., He, T., Wu, C., & He, X. (2024) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2024.100921 · Cited by 5
Food waste mitigation practices and their barriers in Santiago, Chile’s higher education cafeterias and canteens
Durán-Sandoval, D., Durán-Romero, G., Barrera-Verdugo, G., & Villarroel, A. (2024) · Cogent Food & Agriculture · doi:10.1080/23311932.2024.2417350 · Cited by 5
The impact of adhering to a more plant-based menu on food waste at Finnish early childhood education and care centres
Silvennoinen, K., Nisonen, S., Kettunen, M., Kostensalo, J., Raulio, S., Niinistö, S., Meinilä, J. M., Vepsäläinen, H., Korkalo, L., Erkkola, M., et al. (2025) · British Food Journal · doi:10.1108/bfj-09-2024-0981 · Cited by 4
Self-citation
Investigating chefs’ behaviours on food waste: An extended theory of planned behaviour
Çetin, M., & Çetin, K. (2024) · International Food Research Journal · doi:10.47836/ifrj.31.5.22 · Cited by 4
Concept Mapping of Food Waste Management Alternatives within the Food-Energy-Water Nexus
Sarker, T., Kibler, K. M., & Reinhart, D. R. (2016) · World Environmental and Water Resources Congress (EWRI) · doi:10.1061/9780784479865.016 · Cited by 4
Understanding event attendees’ intentions to participate food waste reduction (FWR) practices: The role of perceived CSR value and perceived usefulness
Zhang, X., Xu, Y., Jeong, E., & Olson, E. D. (2021) · Journal of Convention & Event Tourism · doi:10.1080/15470148.2021.1949416 · Cited by 4
Household food consumption during the Spring Festival based on household tracking and direct-weighing survey
Wang, L., Xiao-wen, N. I., Yun-yun, L. I., Bin, Z. H. O. U., Jun, L., & Jin-ling, Z. H. A. O. (2022) · 自然资源学报 · doi:10.31497/zrzyxb.20221006 · Cited by 4
Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults
Chang, K. A., Low, S. W. M., Chia, Y. H., Setyadi, A., Neo, Y. P., & Chew, L. Y. (2023) · British Food Journal · doi:10.1108/bfj-01-2023-0005 · Cited by 4
Otel İşletmelerinde Gıda İsrafına Yönelik Davranışların İşletme Karlılığına Etkisi: Eskişehir Örneği (The Effect of Behaviors Regarding Food Waste on Business Profitability in Hotel Businesses: The Case of Eskişehir)
KURT, Y., Nazik, M. H., & Işın, A. (2020) · Journal of Business Research - Turk · doi:10.20491/isarder.2020.1110 · Cited by 4
A comprehensive review of food waste management in attaining SDG 12.3 goals: insights from Asian countries
Hu, P., Toma, L. T., Alam, A., Ahmmed, T., Islam, M. J., Farhana, K., Sultana, M., & Bhuiyan, M. A. (2026) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2025.1710361 · Cited by 5
Cuantificación del desperdicio de alimentos en servicios de alimentación de la Universidad de Costa Rica
Víquez, C. H., & Vásquez, M. P. (2021) · Perspectivas en Nutrición Humana · doi:10.17533/udea.penh.v23n2a02 · Cited by 3
Restoranlarda Yiyecek İsrafının Belirleyicileri, Kaynakları ve Çıktılarına İlişkin Kavramsal Bir Model Önerisi
Yılmaz, G., & ÇIRAK, K. (2022) · Seyahat ve Otel İşletmeciliği Dergisi · doi:10.24010/soid.1093086 · Cited by 3
A cross-sectional evaluation of assorted solid waste generation in hotels in a major tourist city in southern Nigeria
Nnaji, C. C., & Oko, M. (2025) · Journal of Material Cycles and Waste Management · doi:10.1007/s10163-025-02268-7 · Cited by 4
Stay mindful when going with the flow: Enhancing chefs’ subjective well-being and improving their food waste management practices
Sezerel, H., Filimonau, V., & Martin‐Rios, C. (2025) · Hospitality & Society · doi:10.1386/hosp_00095_1 · Cited by 3
Food Waste Management: Exploratory Study of Egyptians chefs
Soliman, S. A. E. M. (2020) · Journal of Association of Arab Universities for Tourism and Hospitality · doi:10.21608/jaauth.2020.34793.1040 · Cited by 3
Unperceived, the impact of information gap design plateware on food waste
Zhang, S., Su, L., Hu, Y., Wu, H., Liang, F., Zhang, W., He, X., & Wu, C. (2024) · Appetite · doi:10.1016/j.appet.2024.107388 · Cited by 4
Potential utilization of food stalls waste in Campus
Wulansari, D. N., Karlinasari, L., & Ekayani, M. (2019) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/399/1/012043 · Cited by 3
Matkailunkestävä Suomi? Vastuullinen suunnittelu kulttuuri- ja luontoympäristöissä
Veijola, S. (2023) · doi:10.21435/tl.283 · Cited by 13
Cookbook for systems change – Nordic innovation strategies for sustainable food systems
Halloran, A., Wood, A., Aguirre, F., Persson, M., Weschke, M., & Nodland, O. K. (2020) · Nordic Council of Ministers eBooks · doi:10.6027/nord2020-048 · Cited by 3
High potential of urban area originally inedible food waste for bioenergy to mitigate climate change
Liu, W., Ma, Z., Wang, K., Fang, M., Gan, X., Guo, B., Xie, J., & Peng, C. H. (2025) · Energy · doi:10.1016/j.energy.2025.138665 · Cited by 2
Inspiring green choices: the influence of restaurant social responsibility on sustainable consumer habits
Aghaei, İ., Nadi̇ri̇, H., Uludağ, O., & Karadaş, G. (2026) · Journal of Foodservice Business Research · doi:10.1080/15378020.2026.2628024 · Cited by 2
Dietary behaviors and food waste typologies in single-person households using nationally representative data in South Korea
Moon, W., Ham, S., & Suk, Y. (2026) · Waste Management · doi:10.1016/j.wasman.2026.115446 · Cited by 2
Innovative Management Practices towards Waste Reduction in Food Service Establishments of Klang Valley in Malaysia
HANUM, J. F. (2020) · International Journal of Education and Knowledge Management · doi:10.37227/ijekm-2020-02-10 · Cited by 2
A relação entre alimentação coletiva e gestão de resíduos: o papel da Educação Ambiental na redução do desperdício
Pires, V. C. D. C., Seabra, L. M. J., & Rolim, P. M. (2022) · Revista Brasileira de Educação Ambiental (RevBEA) · doi:10.34024/revbea.2022.v17.12907 · Cited by 2
Ecological Food-Saving Potential of Mini-Grid Plate with Intelligent System: An Estimation from Canteens at a University in Beijing, China
Liu, C., Luo, X., Yu, L., & Zhao, G. (2023) · Environmental Engineering Science · doi:10.1089/ees.2022.0384 · Cited by 2

Authors: Silvennoinen, K., Heikkilä, L., Katajajuuri, J.-M., & Reinikainen, A.
Affiliations: Natural Resources Institute Finland (FI)
Corresponding author: Silvennoinen, Kirsi
ORCID: Silvennoinen, Kirsi
Katajajuuri, Juha-Matti
Reinikainen, Anu
Venue: Waste Management
Publisher: Elsevier BV
Published: 2015-12
Volume: 46
Pages: 140-145
ISSN: 0956-053X (ISSN-L)
DOI: 10.1016/j.wasman.2015.09.010
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Food waste volume and origin: Case studies in the Finnish food service sector

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks