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When it comes to reducing food waste, it is important to measure the volume of waste, closely monitortheresultsand change the operations accordingly. Activemotivationand guidance of personnel and customers help establish a declining waste curve.
Reducing food waste in food services In Finland, a total of 78 million kilograms (14 kg/person) of food waste is estimated to be generated annually in food services, of which a total of 61 million kilograms (11 kg/person) is originally edible. services generate relatively high volumes of food waste per amount of • Food prepared food – approximately 16%. edible food waste consists mainly of serving waste (9%) and customers’ • Originally leftovers (5%). In addition, 1.5% of food waste is generated in the preparation of food.
measurement and recording of information is the only way to determine • Regular the origins of and underlying reasons for food waste and to verify the effectiveness of reduction measures.
services differ a lot from each other in terms of their operations and • Food business models, so the reduction of waste must also be tailored to suit each company’s needs.
Reduction measures relate to service management, anticipating • the number of customers, menu planning, and work practices. The real challenge is to estimate the number of customer and prepare the right amount of food. • CircBrief Reducing waste in food services • 2021 • • CircBrief – best practices– of circular food economy • Julkaisukuukausi
Good flow of information is at the heart of food waste reduction To reduce food waste, an operating model has been developed for food services through food waste measurements, workshops, and interviews. The operating model is based on continuous measurement, on the basis of which the company or restaurant outlet selects the measures that best suit it. The implementation of the measures and targets is monitored by daily measurement. The operating model is applicable to all food services in Finland. All parties are responsible for the implementation of the operating model: the service client, the food services management and developers, the kitchen staff, and the customers.
Operating model to reduce food waste in food services
The operating model is based on a mutual aim to reduce food waste. © Circwaste/SYKE
• CircBrief – best practices of circular • Reducing food waste in food services • September 2022 • • CircBrief – best practices of circular economyeconomy • Tähän Julkaisun pääotsikko tähän Julkaisun pääotsikko • Julkaisukuukausi 2021 •
Measurement and monitoring ensure the progress and implementation of the targets. Based on the measurement results, food services are able to make plans and change their menus accordingly. For example, certain most wasted foods can be excluded from the menu. The menu can also be simplified so that the dishes are suitable for as many people as possible. Personnel is involved in the planning and implementation of waste reduction measures. Motivation and encouragement can be increased by informing the personnel of the environmental impact and economic value of food and food waste. The reduction of food waste increases occupational safety and improves employee well-being. New ways of working help reduce waste. Recommended new ways of working include better assessment of the amount of food prepared and ordered, the serving of still edible overproduced food on the next day, and selling food or donating it to other municipal services or charity. Spare food can be kept in the freezer, so there is no need to prepare extra food just in case. In particular, breakfast and snacks can be prepared periodically.
Good communication and flow of information ensure that information about measurement results and changes in operating practices is communicated to all parties. In connection with the initial basic line measurement, it is a good idea to hold a guidance session on the topic and its significance. During the implementation phase, personnel and diners are guided and encouraged to reduce food waste. All employees are briefed, and food waste monitoring is included in the work instructions. The supervisors are responsible for ensuring sufficient resources, for example, working times and scales. It must be ensured that the instructions and rules are consistent, for example, with regard to the reuse, donation or sale of food. The flow of information is also an important part of preparing and receiving orders in kitchens. Customers are kindly instructed to take the right amount of food and try new dishes. Customer feedback should be taken into account! Attention is paid to the order of the line and the catering containers, as well as to ensuring that the dining area is peaceful and comfortable.
When drafting service contracts, matters affecting food waste are taken into account and recorded. Efforts are being made to reduce the preparation of too much food so that, if a dish runs out, another similar dish can be served and catering lines can be closed if necessary. It may also be recorded that waste is measured and that surplus food can be reused or donated.
What is food waste?
Food waste
Edible food waste
All originally edible and inedible food and drink that ends up as waste.
Originally edible food and drink that end up as waste.
• CircBrief best practices of circular economy Reducing pääotsikko food waste tähän in food services pääotsikko • September 2022 • • CircBrief – best –practices of circular economy • Tähän•Julkaisun Julkaisun • Julkaisukuukausi 2021 •
Do you want to reduce food waste? Natural Resources Institute Finland has developed an easy-to-use online application, Lukeloki, for food service companies to measure food waste. You can use the app on your phone, tablet, or computer. Food waste is logged in to the application by origin, i.e. it is separated into kitchen waste, serving waste and customer plate leftovers. To make daily measuring and logging easy, menus are imported to the application in advance. The monitoring system can be used in either buffet or cooked to order restaurants and in outlets with both options. The application calculates both food waste per kilogram of prepared food and food waste per customer. The results can be used to evaluate what are the most significant sources of food waste and what are the underlying reasons for it. Read more about Lukeloki. Pajatso is a platform developed by the Natural Resources Institute Finland and University of Vaasa where you can learn about food waste reduction, participate to web course, download guides and other materials, share best practices and network with other food service professionals. Read more about Pajatso (in Finnish).
Examples of municipal food waste pilots Many Finnish cities have piloted different monitoring systems to measure and reduce food waste in their food services. For example, in the Cities of Lappeenranta, Imatra and Jyväskylä, the Biovaaka service pilot revealed the amounts of food waste. The City of Pori has tested the Hukka.ai service, the food waste application of Hävikkimestari and the Lukeloki application. The feedback received has been positive in all respects and provides the basis for a joint discussion between different actors. In addition, the City of Pori has piloted to a simple but functional survey to predict the number of clients and, thus, reduce food waste through. Read more: Monitoring of food waste is paying off in municipalities (article in Finnish).
CircBrief – best practices of circular economy:
Reducing food waste in food services September 2022 Writers: Kirsi Silvennoinen, Luonnonvarakeskus, Sari Piippo ja Hanna Savolahti, Suomen ympäristökeskus SYKE References:
Lahti, Leo; Silvennoinen, Kirsi. 2020. Toimintamalli ruokahävikin vähentämiseksi päiväkodeissa. Luonnonvara- ja biotalouden tutkimus 6/2020: 18 s. http://urn.fi/URN:ISBN:978-952-326-904-0 Ruokahävikin seuranta tuottaa tulosta kunnissa, Circnews-uutinen 21.1.2022. Osoitteessa: materiaalitkiertoon.fi. Viitattu 26.8.2022. https://www.materiaalitkiertoon.fi/fi-FI/content/62338/32863 Silvennoinen, Kirsi; Katajajuuri, Juha-Matti; Lahti, Leo; Nisonen, Sampsa; Pietiläinen, Oona; Riipi, Inkeri. 2019. Ruokahävikin mittaaminen ja hävikin vähennyskeinot ravitsemispalveluissa: CIRCWASTE Deliverable C5.1. Luonnonvara- ja biotalouden tutkimus 49/2019: 29 s. http://urn.fi/URN:ISBN:978-952-326-795-4 Silvennoinen, Kirsi; Nisonen, Sampsa; Lahti, Leo. 2020. Ravitsemispalveluiden elintarvikejäte: jätteen määrä 2018–2019 ja seurannan kehittäminen. Luonnonvara- ja biotalouden tutkimus 1/2020: 45 s. http://urn.fi/URN:ISBN:978-952-326-894-4 Cover photos: Adobe Stock Illustrations: Anna Polkutie Layout: Satu Turtiainen, SYKE / Anna Polkutie Communications specialist: Katja Lepistö, SYKE Helsinki 09/2022
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