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

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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

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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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Additional file 4 of Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016
Conrad, Z. (2020) · W&M Publish (College of William & Mary)
Additional file 3 of Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016
Conrad, Z. (2020) · W&M Publish (College of William & Mary)
Additional file 1 of Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016
Conrad, Z. (2020) · W&M Publish (College of William & Mary)
Additional file 7 of Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016
Conrad, Z. (2020) · W&M Publish (College of William & Mary)
Additional file 8 of Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016
Conrad, Z. (2020) · W&M Publish (College of William & Mary)
Additional file 5 of Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016
Conrad, Z. (2020) · W&M Publish (College of William & Mary)
Additional file 6 of Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016
Conrad, Z. (2020) · W&M Publish (College of William & Mary)
Functional potential of fruits and vegetables: From peels to pits
Siddiqui, H., & Sajid, M. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-34071-0.00003-8
Reducing Plate Waste and Carbon Emissions in School Meal Services through Tray-Image Intake Sensing and Menu Optimization: Evidence from Korean SchoolsPreprint
Kang, D., Kim, Y. S., Kim, D., & Sim, S. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.7620679
Managing Food Overproduction: Owners’ Decision-Making in Three Catering Microenterprises in Panakkukang, Makassar
Sumastuti, E. (2026) · Data Journal of Information Systems and Management · doi:10.61978/data.v4i2.2009
Food Loss and Waste in the Food Service Sector: A Mapping of Evidence and PracticePreprint
Munch, M. G., Liu, Q., Bouyssou, C. G., Schou, M., & Jensen, J. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.7629816
Understanding restaurant food waste as a system: Integrating operational and contextual drivers through a systematic mapping review
Neill, A., Medani, K. R., Clark, B., & Monteiro, D. M. S. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106171
Evaluating Nutrient Composition in Surplus Food Redistribution Programs: Evidence From Yogyakarta, Indonesia
Hardiyanti, M., Kasza, G., kurniati, I., Nugraha, W. S., & Szakos, D. (2026) · Food Science & Nutrition · doi:10.1002/fsn3.72501

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

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

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