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Collaborative project: Efficient Lowering of Food Waste in the Out-of-Home Sector - subproject 1 (ELOFOS)
Project
Project code: 281A103416
Contract period: 01.06.2018
- 31.05.2021
Budget: 232,835 Euro
Purpose of research: Inventory & Assessment
Keywords: sustainability, away-from-home catering, communal feeding, resource protection, resource efficiency, digital world
The aim of the project is to reduce food and ressource losses along the whole food supply chain, and in particular in the gastronomy considering direct prechains. A representative overview of food waste generated in out-of-home sector is given in relation to the quantities consumed. Existing data from statistics and samples are collected and expanded by measurements in hotel kitchens with the RESOURCEMANAGER-FOOD (RMFood), an innovative tool for waste quantification and management developed in earlier projects. In a field analysis, experts from further facilities of the restaurant and catering sector are interviewed as well as restaurant guests regarding sensory aspects and additional factors influencing food waste generation. The RESOURCEMANAGER-FOOD is going to be refined while involving producers and suppliers. Especially producers of products with a particularly high environmental impact will be involved, such as sausages, meat and fish. On the basis of the collected data, an interface optimization and a demand analysis will be conducted to ensure a more sustainable food production. This interface optimization also includes, in particular, planning security as well as the standardization of units / containers in which the foodstuffs are offered by the suppliers or are demanded by the out-of-home consumption. This also includes the development of standardized procedures for the conversion of units. Further, a marketing concept for a product consisting of guidance, (standardised) methods, software and the RESOURCEMANAGER-FOOD will be developed in order to implement new waste minimization and recovery strategies comprehensively. Options for action regarding food waste prevention and reduction will be assessed with respect to their environmental impact and efficiency. The assessment will be based, on the one hand, on the efficient use of scarce environmental resources such as primary energy, and on the other hand, the abatement costs of the reduction measures.
Section overview
Subjects
- Food Processing
- Computer science
