quantifying commercial food waste in ireland · 2019. 9. 27. · estimate total food waste in...
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Quantifying Commercial Food Waste in IrelandInsights from the EPA Research Project
Sarah Broderick
Clean Technology Centre
Cork Institute of Technology
About the projectFunded through EPA Research Programme2014-2020
• Project aimed to:
• identify food waste-generating sectors
• investigate the quantity, character and
sources of food waste
• compile best practice
• develop sectoral benchmarks.
Aimed to identify the main sectors for study
&
Estimate total food waste in Ireland
Combined data from EPA Waste
Characterisation and other national sources0
10,000
20,000
30,000
40,000
50,000A
ccom
mo
da
tion
Food
Reta
il
Food
Serv
ice
Offic
e
He
alth
care
Edu
cation
Food
Whole
sale
Tra
nsport
and
Co
mm
un
icatio
ns
Oth
er
Reta
il
Tonnes
Sectoral Profile Method Sectoral Factor Method
Food Waste Mapping
Updated Sectoral Mapping
-
10,000
20,000
30,000
40,000
50,000
60,000
Accom
od
atio
n
Food
Re
tail
Food
Se
rvic
e
Off
ice
Healthcare
Ed
uca
tion
Food
Whole
sa
le
Tra
nsp
ort
and
Communicati…
Oth
er
Reta
il
Oth
er
Se
cto
rs
Ton
nes
250,000 tonnesof food waste in commercial sector per annum
Choosing Sub-sectors
Food Service Food Retail
Hotels – Daily Service– Functions/Events
Supermarkets
Full-service Restaurants Convenience
Quick-service Restaurants
Workplace Canteens
Food Service Food Retail
Hotels – Daily Service– Functions/Events
Supermarkets
Full-service Restaurants Convenience
Quick-service Restaurants With Serve-over
Workplace Canteens Without Serve-over
How to classify the commercial food
industry?
Combined relevant industry convention
with on-the-ground insight
Post-disposal
Waste collected over several days
GSFA classification
Compared to store size
Pre-disposal
1 full day of operation
Custom classification
Compared to covers
Methodology: Waste Composition Analysis
Food Service Food Retail
Food Service Results
41%41%
28%
41%
27%
14%
26%
40%
0.383 kg
0.263 kg
0.146 kg
0.079 kg
0.00
0.05
0.10
0.15
0.20
0.25
0.30
0.35
0.40
Hotel Full-serviceRestaurant
Quick-serviceRestaurant
Canteen
Avera
ge food w
aste
per
cover
(kg)
Food Service Results
30% 44%45%
19%
41%41%
28%
41%
27%
14%
26%
40%
0.383 kg
0.263 kg
0.146 kg
0.079 kg
0.00
0.05
0.10
0.15
0.20
0.25
0.30
0.35
0.40
Hotel Full-serviceRestaurant
Quick-serviceRestaurant
Canteen
Avera
ge food w
aste
per
cover
(kg)
Preparation Plate Unserved Residual
What can we do about it?
Avoidable and Unavoidable Food Waste
85%
63%
62%
87%
66%
15%
37%
38%
13%
34%
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Canteen
Quick-service Restaurant
Full-service Restaurant
Hotel Function
Hotel Daily Service
Avoidable Unavoidable
Cost of food waste
Hotel Full-service
Restaurant
Quick-service
Restaurant
CanteenQuick-service
Restaurant
Cost of food waste
Hotel
€3.38 /kg
Full-service
Restaurant
€2.90 /kg
Quick-service
Restaurant
€2.73 /kg
Canteen
€3.50 /kg
> €300 millionTotal cost of food waste in food service per annum
Food Retail Results
34% 40%
14%31%
6%
21%21%
7%5%
20%
23 kg/m2 /year19 kg/m2 /year
0
5
10
15
20
25
With serve-over No serve-over
kg o
f fo
od
was
te p
er m
2p
er y
ear
Food Retail Results
34% 40%
14%31%
6%
21%21%
7%
<1%
5%
20%
23 kg/m2 /year19 kg/m2 /year
0
5
10
15
20
25
With serve-over No serve-over
kg o
f fo
od
was
te p
er m
2p
er y
ear
Fruit & Veg Chilled Ambient Bakery Frozen Butcher Deli
Food Retail Results
Serve-over is an important place to start
Conclusions from the research• Hotels have the highest rate of food waste
• Plate waste is the largest contributor
• Food waste is costing €2.73 - €3.50 per kg
• Fruit and veg most wasted food in retail
• Serve-over offerings increase food waste benchmark
Conclusions from the research
• Measurement is a critical first step to food waste prevention
• No one set of solutions for businesses
• Communication is key
• Consumer awareness is increasing
• We can and need to do better
Project Materials
For full report see http://erc.epa.ie/safer/reports
Thank you!
Sarah Broderick
Clean Technology Centre
Cork Institute of Technology
Email: [email protected]
