Lebensmittelabfälle in derAußer-Haus-Verpflegung–Ursachen, Hemmnisse und Perspektiven –

The present study was executed within the context of the ELoFoS project (Efficient Lowering of Food Waste in the Out-of-Home Sector). The aim of this study was to aggregate new knowledge about food waste in the Out-of-Home Sector and to examine the transferability of reduction measures from the ELoFoS project to other enterprises within the Out-of-Home Sector. The causes of food waste in the Out-of-Home Sector were determined with literature research, expert interviews with kitchen managers as well as discussions with project and practice partners of the ELoFoS project. The expert interviews with kitchen managers provided insights into the workflow of commercial kitchens and information on impediments, incentives and motivations affecting the implementation of reduction measures. In addition, data on food waste was collected using a questionnaire. The expert interviews and questionnaires were carried out in food services (care and business sector). Based on the questionnaires, the average annual food waste volumes generated in a commercial kitchen amount to about 28 tons. This result is injust under 100g of food waste per meal. In monetary terms, this relates to more than €100,000 per year and kitchen; or 38 cents per meal. In particular waste from serving and plate left overs often led to food waste. Ready-to-eat meals are associated with high economic and ecological impacts. Raising food waste awareness among kitchen and service staff can have a positive influence on the implementation of reduction measures. Financial incentives for business and staff can also help to reduce food waste. Impediments to the reduction of food waste include difficulties in assessing demand, and the high expectations of guests. Motivations for kitchen managers to reduce food waste include economic and ecological concerns, but also a question of moral responsibility. Due to the heterogeneity of the Out-of-Home Sector, plans to counteract the causes, and therefore apply reduction measures, have to be adapted to the specificities of each commercial kitchen. Nevertheless, some general recommendations for action could be derived: optimization of the guest area, provision of support to kitchen and service staff, and implementation of continuous waste monitoring. Continuous waste monitoring visualizes food waste volumes and thus contributes to sensitizing the staff. Waste monitoring also reveals potential for reduction. Furthermore, the data collected allows food waste reduction measures to be derived and planning parameters to be forecasted. Some of the kitchen managers had already implemented a wide range of reduction measures in their commercial kitchens: 43% had even carried out a waste monitoring. 71% are open for new ideas. As such, the kitchen managers are generally positive about new measures. To what extent the measures from the ELoFoS project can actually be transferred to other enterprises within the Out-of-Home sector has to be decided individually for each commercial kitchen.