Bakgrund Av den mat som produceras slängs en tredjedel, vilket är ett globalt slöseri av miljömässiga och ekonomiska resurser. Den svenska regeringens mål är att halvera det nationella matsvinnet till år 2030. Sverige har en lång tradition av att servera skolmat till elever, vilket numera är lagstadgat. Det största matsvinnet kopplat till skolmåltiden är tallrikssvinnet, vilket man sett kan undvikas genom att vidta åtgärder.                                            Syfte Syftet med studien var att åskådliggöra vad som påverkade matsvinnet i skolmatsalen, ur elevens perspektiv.                                                                                                            Metod En kvantitativ enkätstudie genomfördes på elever i årskurs 9 på en högstadieskola i Sverige. Enkäten utformades i Microsoft Forms, med slutna och öppna frågor, främst kopplat till åsikter och attityder. Bearbetning av rådata gjordes i Microsoft Excel, där svaren analyserades och kodades. Resultaten redovisades i form av antal/procent, samt tabeller och figurer.              Resultatet visade att en majoritet av respondenterna uppgav att de åt i skolmatsalen. Den vanligast angivna frekvensen att slänga mat var ibland, och vanligast uppskattade mängd som slängdes var pyttelite. Upplevelsen av maten var att en stor påverkansfaktor gällande matsvinnet, medan matsalsmiljön påverkade i mindre utsträckning. Mer än hälften av respondenterna ansåg att skolan informerar om matsvinn. Vanligast angivna förslaget till minskat matsvinn var att ta mindre mat/ta det man orkar äta upp samt att skolan ska servera godare mat.                                              Slutsats Det mest avgörande orsaken till matsvinn enligt studien var matens bristande kvalitet och smaklighet. Genom ett ökat engagemang från ledningen, samt större utrymme för elevpåverkan och att lyssna på elevernas åsikter, kan ett minskat matsvinn uppnås. Kunskaper om matsvinn ger eleverna större motivation till att bidra med ett hållbart agerande. Hem- och konsumentkunskap som skolämne har en viktig roll i detta arbete. / Background One-third of the food produced is thrown away, which is a global waste of environmental and economic resources. The Swedish government's goal is to cut national food waste by halv in 2030. The largest amount of food waste associated with the school meal is the plate waste, which can be avoided by different actions taken.                                              Objective The purpose of the study was to illustrate what affected food waste in the school dining room, from the student's perspective.                                                            Method A quantitative survey study was conducted on pupils in year 9 at a Swedish compulsory school . The survey was designed in Microsoft Forms, with closed and open questions, mainly linked to opinions. Processing of raw data was done in Microsoft Excel, where the responses were analyzed and coded. The results were finally reported through numbers/percent, as well as tables and figures.            Results showed that a majority of the respondents stated that they ate in the school dining room. The most commonly stated frequency of throwing food was sometimes, and the most commonly estimated amount thrown was tiny. The experience of the food was a major influencing factor regarding food waste, while the interior affected to a lesser extent. More than half of the respondents felt that the school provided information on food waste. The most commonly stated proposal for reduced food waste was to take less food/take what onecan eat and that the school should serve better food.                                                    Conclusion The most crucial factor of food waste was the lack of quality and tastiness. Through increased commitment from the management, as well as greater scope for student influence, a reduced food waste can be achieved. Knowledge about food waste gives students greater motivation to contribute with sustainable behavior. Home and consumer studies as a school subject plays an important role in this work.

Thesis (M.Sc. (Chemistry)) -- University of Limpopo, 2021 / The present research work deals with the study of some of the important physicochemical parameters of restaurant wastewater effluents collected from Mankweng business centre along the University of Limpopo road. Studies revealed that restaurants, food preparation facilities, engineering, paper mill, fine chemical, dyes, paint, pharmaceutical, petrochemical and textile industries are some of the major industries responsible for polluting the aquatic environments. This research attempts to review the physical, chemical, and microbial analysis of wastewater from food service establishments (FSEs) and extraction of fats, oil, and grease (FOG) and its characterization using different analytical techniques. The elemental analysis revealed that the concentration of elements such as zinc, lead and manganese were 6.44 mg/L, 0.02 mg/L and 0.53 mg/L, respectively. The concentration of these elements was above the required South African National Standards 241 (SANS241) limit, that is, ≤5mg/L, ≤0.01mg/L and ≤0.4mg/L for Zn, Pb and Mn, respectively. The elevated concentrations may be due to corrosion, acidic pH found in some samples and high organic load. High organic content in wastewater influenced the production of oxygen by microorganisms in-order to degrade the amount of waste in the wastewater and this has led to high chemical oxygen demand (COD) level ranging from 1784-7196 mg/L and biochemical oxygen demand (BOD5) from 1101.32 to 3222.32 mg/L. The study has demonstrated that the wastewater samples are contaminated with faecal coliforms because the concentration of microbes Escherichia Coli (E.coli) with a Most Probable Number (MPN) >200.5 in most samples, P. aeruginosa, Pseudomonas spp. were too numerous to count (TNC) and total coliforms at the highest concentration of 9.1x103 CFU/ml which was influenced by change in pH of the wastewater, the FOG content consists of both triglycerides and acrolein. The overall results highlight the discharge of highly polluted wastewater effluent, these FSE have resulted in pollution of nearby rivers thereby affecting the growth of vegetation and aquatic life. The results of the present investigation point out the need to implement common objectives, compatible policies, and programmes for improvement in the FSEs wastewater treatment methods. / National Research Foundation and Sasol-Inzalo Foundation

This paper describes a research through design project for reducing student’s food waste in a Swedish high school canteen. It was found that the design outcome is influenced by how a designer approaches the chosen problem space of sustainability. Building only on the existing perspectives of eco-feedback technologies and persuasive frameworks within interaction design, immensely constrains the role interaction design could take in working with sustainability issues. The complexities of sustainability related problems should be seen as a rich opportunity space to approach by design. Ethnographic research methods should be used when designing for sustainability. Found strengths of interaction design within design for sustainability were the data measurement of consumption and change. Together with the communication possibilities of digital and connected devices. The design outcome became a digital tool for kitchen staff to use when evaluating the lunch menu. The research also led to four suggestions for future design projects.

No description available.

The closed loop supply chain concept has been argued to be one vital sustainability solution to prevent waste and aid humanitarian concerns. At the same time, over a third of the food resources for human consumption is being converted to food waste, contributing to malnutrition, starvation and countless deaths. Previous studies have indicated problematic barriers and constraints preventing corporations to engage in CLSC in the perceived absence of urgency and financial motives.   The purpose of this thesis is to identify how companies within the food retail industry utilise closed loop supply chain solutions to reduce waste, and contribute with knowledge in the area of CLSC solutions applicable to the food retail industry. Our study investigates the use of CLSC in the food retail industry in Sweden, and the possible constraints and advantages of CLSC in the context of reducing food waste. A qualitative study was deemed most suitable in order to try to understand and explore the complexity of the CLSC concept in a different industry environment. Three Swedish companies active in the food retail industry participated in semi-structured interviews to expand our understanding of CLSC use and incentives applicable to reducing food waste. The findings of this thesis indicates that the firms in the Swedish food retailing industry are cognisant and aware of CLSC processes. However, in the perspective of the store managers, sustainable processes and activities that theoretically constitute core components within CLSC were simply identified as fundamental processes, incentives and activities in their daily operations towards working more sustainably to minimise food waste. Advantages of CLSC included the interplay and cooperation between corporate efforts and societal stakeholders, serving as a beacon for a brighter and more sustainable future benefiting not only firms and customers but arguably everyone. However, standards, policies and regulations were identified as a limiting factor, regarding to what extent companies can engage in certain CLSC activities. Although, it was identified that all of the case companies were eager to continue their work towards CLSC and sustainable operations, arguably indicating a long-term commitment to circular activities and endeavours.

Assessing food losses and waste in the tomato and carrot value chain in Sweden is essential for achieving sustainable development.  This study uses a mixed method to analyze the extent of food loss and waste along the tomato and carrot value chain and related causing factors. It identifies reduction opportunities for enhancing the food system's sustainability. The study collected primary data from household consumers and retailers using a Google questionnaire. In addition, it also gathered secondary data from academic journals and public and private organizations' reports covering agricultural production, retailers, and consumption stages. In agricultural tomato production, food loss ranges from 1% to 20-25% of the total production. Meanwhile, carrot food loss ranges from 25-28% to a maximum of 58%. It has been observed that a percentage of approximately 1-2% of the total retail sales of tomatoes and carrots result in wastage weekly. This phenomenon is observed across carrot and tomato consumers at the household level. From the primary data analysis remark, food wastage in the supply chain for tomatoes and carrots varies across stages. The top causes are expiration dates and contamination factors, followed by inadequate packaging, with both responsible for 40% of wastage at the retail stage. Many factors contribute to food waste at the consumption level, including spoilage, leftovers, poor quality, and over-purchasing. These factors were confirmed to account for 42.1%, 33.3%, 28.6%, and 27.8% of food waste, respectively. Metadata analysis identified various causes of food waste, including natural factors, product-specific issues, supply chain challenges, operational processes, infrastructure and equipment, and behavioural factors. To effectively reduce food waste, it is crucial to implement strategies that address the root causes of the problem. These include avoiding excessive purchases, changing consumption habits, educating consumers, and understanding labelling terms: management strategies, technology, and quality-related dimensions. To sustain the vegetable value chain, it is vital to prevent food waste through policies, establish effective management strategies, and invest in innovative technology.

Food waste is an arguably increasing problem in society, with consumers being responsible for as much as half of all combined food waste. The problem needs to be tackled from all angles, but there is no all encompassing solution for all situations. One context consumers find themselves in is the kitchen at their place of work, where the shared nature of the refrigerator creates situations and problems not found in the home environment. It is for these shared kitchens that this study is focused on providing a physical solution based on The Behavioural Change Wheel (BCW), book providing methods and tools for designing with the goal of behavioural change. The intention of this study was to develop, test and later evaluate a prototype on its behavioural change capacity and potential, using the tools presented in the BCW. The developed prototype took form as an RFID activated labelling system, providing users with the current date and their name on a label to be adhered on the articles they place in the shared refrigerator. After the testing period, an online questionnaire was sent out and was answered by fourteen out of seventeen participants. The two week testing period and subsequent questionnaire provided no conclusive answers regarding detected behavioural change capacity, but the potential is considered high based on participants qualitative comments and attitudes, and their quantitative usage. No measurements of change in food waste is conducted, but the target behavioural changes would provide a positive development resulting in less food waste in the workplace kitchen, if not only a more orderly refrigerator. / Matavfall är ett påtagligt ökande problem i samhället, där konsumenter ansvarar för så mycket som hälften av allt kombinerat matavfall. Problemet bör hanteras från alla möjliga håll, men det finns ingen allmän lösning för alla situationer. Ett sammanhang som konsumenterna befinner sig i är köket på deras arbetsplats, där kylskåpets gemensamma natur skapar situationer och problem som inte återfinns i hemmiljön. Det är för dessa delade kök som denna studie riktar sig på att tillhandahålla en fysisk lösning baserad på The Behavioural Change Wheel (BCW). Den innehåller metoder och verktyg för att designa med beteendeförändring som mål. Syftet med denna studie var att utveckla, testa och senare utvärdera en prototyp angående dess beteendeförändringsförmåga och potential, med hjälp av de verktyg som presenteras i BCW. Den färdigställda prototypen tog form som ett RFID-aktiverat etikettsystem, som gav användarna det aktuella datumet och deras namn på en etikett som ska sättas på artiklarna som de placerar i det delade kylskåpet. Efter testperioden skickades ett frågeformulär ut och fjorton av sjutton deltagare svarade. En testperiod på två veckor och efterföljande frågeformulär gav inga avgörande svar angående påvisad beteendeförändringsförmåga, men potentialen anses vara hög baserad på deltagarnas kvalitativa kommentarer och attityder, och deras kvantitativa användning. Inga mätningar kring mängd matavfall utfördes, men målbeteendeförändringarna skulle ge en positiv utveckling som resulterar i mindre matavfall i arbetsplatsens kök, om inte bara ett mer ordnat kylskåp. / Smart storage solutions in the fridge of the future to reduce food waste

In needing to create a better and more sustainable future for our world, changing our diet and finding a  sustainable ‘protein of the future’ is one of the necessary steps we must take. This thesis explores the relatively fresh, but not unheard of, concept of using food waste to rear mealworms for human consumption, in the Swedish context. It talks about why we should switch our protein source and how we can do it, by taking the reader step-by-step through the process of producing alternative proteins, and the various scales it can happen. The thesis is written from a waste management perspective and argues for viewing food waste as a resource, by utilising said resource to meet the demands of alternate systems (i.e. growing alternative protein sources), thereby closing the loop. Interviews are combined with literature in such a way that the two compliment each other to make up for missing information, as the subject matter of using food waste to rear insects is still quite fresh and not discussed at great length in literature, especially in the Swedish context. The overarching theoretical point of departure comes from Bill Mollison’s and David Holmgren’s permaculture principles of design, which argues for a holistic view on production, consumption, the environment and just generally how we choose to live our lives. The thesis recommends that a good starting point in rearing insects with food waste, is through community initiatives and discusses how this is possible to achieve. The author hopes that this thesis can be used as a guide, whether it is used by a private individual, an interested group or community, or even municipal actors, to achieve a more sustainable future, and help change the norm of our waste, going to waste. / För att skapa en bättre och mer hållbar framtid är en förändring i vår kost genom att hitta ett hållbart alternativt protein, ett av de nödvändiga stegen vi måste ta. I denna studie undersöks det relativt nya men inte helt okända konceptet att använda matavfall för att föda upp mjölmaskar för livsmedelskonsumtion, i en svensk kontext. Studien diskuterar varför vi bör ersätta vår nuvarande proteinkälla och hur vi kan göra det. Läsaren guidas steg för steg genom processen att producera alternativa proteiner och de olika skalor det kan göras i. Studien är skriven ur ett avfallshanteringsperspektiv och argumenterar för att matavfall ska ses som en resurs som kan användas för att möta efterfrågan på alternativa system (det vill säga alternativa proteinkällor) och därigenom sluta cirkeln. Intervjuer kombineras med litteratur och kompletterar på så sätt varandra och fyller i kunskapsluckor, eftersom ämnet att använda matavfall till uppfödning av insekter fortfarande är relativt nytt och inte diskuteras i särskilt stor utsträckning i litteraturen, särskilt inte i Sverige. Den övergripande teoretiska utgångspunkten kommer från Bill Mollisons och David Holmgrens permakulturprinciper, som argumenterar för en helhetssyn på produktion, konsumtion, miljö och i stort hur vi väljer att leva våra liv. Studien rekommenderar att en bra utgångspunkt för uppfödning av insekter med matavfall är genom samhällsinitiativ och den diskuterar hur detta kan uppnås. Författaren hoppas att denna studie kan användas som en guide, oavsett om den används av en privatperson, en intressegrupp eller till och med av kommunala aktörer, för att uppnå en mer hållbar framtid och bidra till att ändra synen på vårt avfall, till att det ses som något mer än enbart avfall.

This thesis analyses, documents, and explores the possibilities of food perception through our senses. Hereby the project should open up for alternative systems regarding the edibility of food. The project focuses on date labels and the way they affect consumption and food waste. The components of my thesis project include an interactive workshop, a survey as a baseline and an installation to further understand sensory cues in relation to safe consumption of food. The workshop is designed to enable visitors to investigate their perception of food in various processing stages. (raw, processed, leftover, etc.) This interaction explores multiple factors influencing our perspective of food, being labelled as waste, as surplus, or as consumable, in connection with the installation which observes the current behaviour of food edibility as an interaction between date labels and sensory cues. Following through by using and connecting the knowledge of our senses to confirm the safe consumption of food, with this, questioning the necessity as well as the connotations of best-before-labels or similar formulations.

Social Supermarkets have become increasingly common around the world. These are food stores that sell food waste at a greatly reduced price to low-income people. The concept makes clear claims of sustainable business and also offers work training for unemployed. In recent years, the store concept has been spread to several new countries, including Sweden. Today, there is only one store in Sweden, located in Stockholm, which is operated by an organization called Stadsmissionen. Unfortunately, the need is massive. Many people are poor and hungry, and the queue is long before store opening. There are now plans for expansion, which is necessary if the demand for cheap food is to be met. This essay will explore the concept more deeply and the purpose of the thesis is to contribute with knowledge of users' experiences of Social Supermarkets. Finally, politicians from Vänsterpartiet, Kristdemokraterna and Moderaterna were also connected and asked whether the store is suitable or not in contemporary Sweden and future society. The opinions have been drawn apart, ranging from positive views with the store and shame about the situation. Vänsterpartiet sees it as an awful development while Kristdemokraterna and Moderaterna want to stimulate the concept even more. Most customers think that it helps them tremendously and the store manager now wants to build up more stores and better food waste co-operations. In the end, the study of Social Supermarkets, carried out from several different perspectives, eventually became a matter of ethics and morality.