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
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, 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]
Citations
Cites
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-citationFood 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
Cited by
Sorted by citations
Missing food, missing data? A critical review of global food losses and food waste data
Xue, L., Liu, G., Parfitt, J., Liu, X., Van Herpen, E., Stenmarck, Å., O’Connor, C., Östergren, K., & Cheng, S. (2017) · Environmental Science & Technology · doi:10.1021/acs.est.7b00401 · Cited by 690
Understanding Food Loss and Waste—Why Are We Losing and Wasting Food?
Ishangulyyev, R., Kim, S., & Lee, S. (2019) · Foods · doi:10.3390/foods8080297 · Cited by 586
“Consumption Stage - Household size and composition [21,34,39,51,86–88] - Household income [15,24,88–90] - Household demographics [39,51,86,88,91,92] - Household culture [1,93–96] - Individual attitude [97–103] - Cooking process and method, storage in household, over cooking [43,64,66,104,105]”
BackgroundFood waste management in hospitality operations: A critical review
Filimonau, V., & de Coteau, D. (2018) · Tourism Management · doi:10.1016/j.tourman.2018.10.009 · Cited by 503
Dhir, A., Talwar, S., Kaur, P., & Malibari, A. (2020) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2020.122861 · Cited by 390
Food waste management innovations in the foodservice industry
Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018) · Waste Management · doi:10.1016/j.wasman.2018.07.033 · Cited by 386
Metadata
- 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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