Metoder för minskat matsvinn

: ett fokuserat fältarbete på gymnasieskolor

Abstract

Introduction

About one-third of all food produced for human consumption in the world is either wasted or lost. This means that large amounts of resources, which are used in the production of food, are used in vain. If the food waste would decrease it would reduce the carbon dioxide emissions, lower the energy- and raw material consumption and reduce the environmental impact. Food waste is not a new area of research, however, there is a need for more studies that address methods for reducing it. A big part of the food waste in Sweden comes from large-scale catering establishments, especially from schools, which leads to the aim of this study.

Aim

The aim is to study which methods a couple of upper secondary schools are using for reducing their food waste, the employees experience of the methods and their thoughts on measures of improvement.  

Method

Interviews and observations were carried out using focused ethnography in four upper secondary schools in Helsingborg. The collected data was reviewed using thematic analysis. The literature in the study was used as an analytical tool.

Results

The methods used by the schools consisted of different ways of serving, re-using food, smaller garbage cans, communication, competition, and measuring and keeping track of the food waste. 

Conclusion

The methods perceived as most efficient were smaller sized serving tools, utilizing and re-using food, smaller garbage cans and measuring the food waste, while spoons used to taste the food before serving yourself was not considered as useful. The communication between the school and the kitchen staff needs to improve to facilitate the task of reducing food waste. Lectures about food waste could be a way to involve the students in the task.