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Titel der Präsentation

21.06.2018Universität Stuttgart 1

Food waste monitoring and

energy saving potential

Naxos 13 June 2018

Gerold Hafner

Gerold Hafner 2

Content

Introduction

Monitoring Tools

Food waste monitoring and energy

Research projects

Summary

Results

Naxos/ 13 June 2018



Introduction

3

Gerold Hafner 4

Aspects of food wastage

Food waste

• ethical

• ecological

• economical

• social

Naxos/ 13 June 2018



Gerold Hafner 5

Value chain

Consumption

Trade

Industryand crafts

Agriculture

Naxos/ 13 June 2018

Gerold Hafner 6

Value chain

Agriculture Food processing Trade Consumption

Naxos/ 13 June 2018



Gerold Hafner 7

Losses vs. wastes

DonationWastes

...

agricultureFood

processingTrade Consumption

out‐of‐home

FOOD WASTE

unavoidablepartiallyavoidable

avoidable

FOOD LOSSES

Optimizationpotential

reduction potentialreduction potential

Quelle: (Hafner, 2014)

households

Naxos/ 13 June 2018

Gerold Hafner 8

Food waste

Food waste

preparationresidues

(e.g. bones, peeling residues)

avoidablepartially

avoidableunavoidable

food leftovers

(e.g. cookednoodles, rice,

bread crust, etc.)

food

(not eaten, not marketable, etc.)

Naxos/ 13 June 2018



Gerold Hafner 9

households

Food waste in Germany

unavoidablepartiallyavoidable

avoidableFood waste

53 kg/(cap*a)

Naxos/ 13 June 2018

Gerold Hafner 10

Food losses worldwide

EU-study FUSIONS (2016)2

88 million tons of food waste in Europe per year.

20 % of all EU-wide produced foodis thrown away.

FAO study (2011)1

1.3 billion tons of food wasteworldwide every year.

1/3 of all food produced worldwide isthrown away

Quelle: (FAO, http://www.fao.org/save-food, 2015)

1Quelle: (Gustavsson et al., 2011) 2Quelle: (Stenmarck et al., 2016) Naxos/ 13 June 2018



Gerold Hafner 11

United Nations prevention target

-50 %Food losses until

2030

Naxos/ 13 June 2018

research projectsrelated to monitoring + energy

12



Gerold Hafner 13

Energy savings through waste avoidance

Potential for energy saving by

avoiding food waste in

Bavaria

(2014 - 2015)

Naxos/ 13 June 2018

Gerold Hafner 14

Results (excerpt)

Energy savings through waste avoidance

Naxos/ 13 June 2018



Gerold Hafner 15

(2016 - 2018)

EnKü – Energy efficient kitchen

staffrestaurant

2

schoolcatering

2

staffrestaurant

1

staffrestaurant

3

schoolcatering

1

Naxos/ 13 June 2018

Gerold Hafner 16


1. Determining the actualsituation

2. Identification of energy-intensive areas

Naxos/ 13 June 2018



Gerold Hafner 17


3. Power consumption measurements

4. Calculation of CO2-emissions

Naxos/ 13 June 2018

Gerold Hafner 18

Local vs. food from abroad // fresh vs. convenience


Energetischer Rucksack (ausgewählte Beispiele)

Frisch ≠ Convenience 0,16 (Inland) 3,89 (Inland)

0,17 (Inland) 1,8 (Schifftransport)

0,3 (Ausland)

4,3 (Ausland)

• Angaben in kg CO2-eq pro kg Lebensmittel • Angaben beziehen sich auf konv. Anbau

Obst ≠ Obst

Naxos/ 13 June 2018



Gerold Hafner 19

Animal-based food vs. plant based food


ENKÜ – Energetischer Fußabdruck

0,08 kg CO2/kg LM

14,00 kg CO2/kg LM

Naxos/ 13 June 2018

Gerold Hafner 20

Food waste in project kitchens

Naxos/ 13 June 2018

0

500

1000

1500

2000

2500

3000

3500

4000

4500

5000

0

100

200

300

400

500

600

700

800

35 37 39 41 43 45 47 49 51 53 2 4 6 8 10 12 14 16 18 20 22 24 26 28

Num

ber

ofm

eals

per

wee

k

Foo

d w

aste

per

mea

l[g/

Por

tion]

week

Wochenmittel an LMA pro verkaufter Hauptseise Anzahl verkaufter Hauptspeisen pro Woche

2015 2016

Christmas Pentecostsummerholidays

Carneval



Gerold Hafner 21

Origin of food waste

Naxos/ 13 June 2018

0

20

40

60

80

100

120

140

BSH Navitas WWK InfraServ Campus

Foo

d w

aste

per

day

[kg/

day] Schulrückläufe

TellerresteÜberproduktionProduktionsverluste

Gerold Hafner 22

Avoidable food waste

Naxos/ 13 June 2018

0

20

40

60

80

100

120

140


Foo

d w

aste

per

day

[kg/

day] Schulrückläufe

TellerresteÜberproduktionProduktionsverluste

46% 74%

40%

90%



Gerold Hafner 23

Food waste related to food input

Naxos/ 13 June 2018

8%13%

6%33%

0

50.000

100.000

150.000

200.000

250.000


Qua

ntity

per

year

[kg/

year

]

Summe der eingekauften Lebensmittel Summe vermeidbarer Lebensmittelabfall

Gerold Hafner 24

Surplus production

Naxos/ 13 June 2018

0%10%20%30%40%50%60%70%80%90%

100%

BSH WWK InfraServ Campus

Hauptkomponente Beilagen Gemüsebeilagen

Vorspeise Dessert Salatbuffet

Dressing Suppe Saucen



Gerold Hafner 25

Composition of energy consumption

Ventilation, 35%

heating, 9%

hot water preparation, 6%

kitchenprocesses

lighting, 6%

green: electricity, orange: thermal energy

Naxos/ 13 June 2018

Gerold Hafner 26

energy consumers

Naxos/ 13 June 2018

0 25 50

Gläserspülmaschine

Kipper links

2 Vario Cooking Center

1 Wärmebecken

2 Kippbratpfannen

2 Wärmebecken

Topfspülmaschine

3 Kombidämpfer

Stromverbrauch [kWh/Tag]

Infraserv

0 25 50

3 Kühlzellen

2 Tiefkühlschränke

Großkochfeld

Chiller

Freezer

Kombidämpfer 2

Kombidämpfer 1

Doppelkammerspülm…

Stromverbrauch [kWh/Tag]

Campus

rot: Lüftung, blau: Kühlung, orange: Spülen, grün: Andere



Gerold Hafner 27

Recommendations (excerpt)

Naxos/ 13 June 2018

Operation

• Switching the equipment on and off according to necessity,

• Filling heating basins with warm instead of cold water,

• better utilization of dishwashers and refrigerators.

Selection of food

• Reduction of food with high energy demand.

Equipment

• Replacement of old and inefficient devices.

Gerold Hafner 28

Heating basins – status quo ante

example

Naxos/ 13 June 2018

0

2

4

6

8

10

12

14

16

Ele

ctric

ityde

man

d[k

W]

Heating basin left

0

2

4

6

8

10

12

14

16

Ele

ctric

ity d

eman

d [k

W]

Heating basin right



Gerold Hafner 29

Heating basins – after optimization

example

Naxos/ 13 June 2018

0

2

4

6

8

10

12

14

16

Ene

rgy

dem

and

[kW

]

Covering of basin

Original Abdeckung

0

2

4

6

8

10

12

14

16

Ene

rgy

dem

and

[kW

]

Filling with warm water

Original Warmwassernutzung

Energy saving: 10% Energy saving: 29%

Gerold Hafner 30

Heating basins – switch on when needed

example

Naxos/ 13 June 2018

0

2

4

6

8

10

12

14

16

Ele

ktr.

Lei

stun

g [k

W]

Adapted switch on management

Original späteres Einschalten

0

2

4

6

8

10

12

14

16

Ele

ktr.

Lei

stun

g [k

W]

Stepwise switch off

keine Anpassung stufenweises Ausschalten

Energy saving: 14%Energy saving: 32%



31

ENERGY CONSUMPTION PER PORTIONBSH Navitas WWK Infraserv Campus

Main courses [portions/year]160.447 126.578 215.481 38.725

0

1

2

3

4

5

6


ener

gyco

nsum

ptio

n[k

Wh/

port

ion]

Strom Wärme Gas

Naxos/ 13 June 2018

32

GHG EMISSIONS FROM ENERGY CONSUMPTION

0

1

2

3


GH

G e

mis

sion

s[k

g C

O2e

/por

tion]

Strom Wärme Gasemission factors:

Electricity ~ 0,61 – 0,65

Heat ~ 0,20 – 0,27

[kg CO2e per kWh]

source: GEMIS

The majority of GHG emissions are due to electricityconsumption and thus above all to kitchen processes.

Naxos/ 13 June 2018



• Heraklion, Crete (GR)

• monitoring + system optimisation in hotels

• restaurant for surplus food

• Production of plastics from food waste

Gerold Hafner 33

A Holistic Managing Approach for Urban Environments, 2018 - 2021

http://www.uia-initiative.eu

A2UFood - Avoidable and Unavoidable Food Wastes

Naxos/ 13 June 2018

• industry partner: Bizerba

• Zollernalbkreis, (district in Baden-Württemberg)

• Ministry of the Environment Stuttgart

• Canteens, restaurants, households in the district

Gerold Hafner 34

Tools for industry, households and small restaurants, 2018 - 2020

Tools for monitoring and waste minimization

Naxos/ 13 June 2018



Monitoring Tools

„If you can‘t measure it,

you can‘t manage it.

(Was man nicht messen kann, kann man nicht kontrollieren.)

Kaplan, R.S., Norton, D.P. (1997)

36



„We save food!“

Alliance against food losses of Bavaria

37Naxos/ 13 June 2018

RESOURCEMANAGER‐FOOD

RESOURCEMANAGER FOOD

38

In cooperation with

Gefördert durch

Naxos/ 13 June 2018



composition


39

The measuring system consists of::

• All-in-One-PC or Tablet

• electronic scale (USB)

• Software and user interface:

RESOURCEMANAGER-FOOD

Naxos/ 13 June 2018

User interface


40Naxos/ 13 June 2018




41

measured facilities:

• hotels,

• company canteens,

• care,

• university canteens

• school cantines

• food vending machines

• catering events

• system gastronomy

Naxos/ 13 June 2018

Food waste at the breakfast buffet

measurement results (example)

42

Dieses Beispiel zeigt die

Optimierungsschritte bis zum

möglichen Idealzustand (Optimum

≠ 0).

3 Optimierungsschritte

Naxos/ 13 June 2018



Food waste "food vending machine"

measurement results (example)

43

0%

10%

20%

30%

40%

50%

60%

70%

0

200

400

600

800

1.000

1.200

1.400

1.600

1.800

KW 17 KW 18 KW 19 KW 20 KW 21 KW 22 KW 23 KW 24

Ver

lust

quot

e in

%

Stü

ckza

hl

Kalenderwoche

food vending machine (KW 17 - KW 24, 2017)

Produktion (Stück) Verwurf (Stück) Verlustquote (%)

Quelle: http://www.crane-gmbh.de (2017)

Naxos/ 13 June 2018

RMF MobileOnline Monitoring

Universität Stuttgart

44



RMFOOD.DE

45

RMFOOD Mobile

Gefördert durch

Local system: Hardware + Software Online-System

RMFOOD.DE

RMFOOD.DE

46

RMFOOD Mobile

Gefördert durch

Mobile Website Features:

• Enter measurement data online

• Weighing or quantity recording

• Online data processing

• Visualization and Benchmarks

• Free use

www.rmfood.de



47

www.rmfood.de

RESOURCEMANAGER FOOD - ONLINE

Naxos/ 13 June 2018

48

www.rmfood.de

RESOURCEMANAGER FOOD - ONLINE

Naxos/ 13 June 2018



Summary

50

Conclusions (excerpt)

• 15% reduction of energy consumption (average)

• Most of the measures can be implemented quickly and easily, usuallywith economic advantages

• External incentive ecessary, e.g. awareness raising (measuring / monitoring), consulting, training and support during implementationphases.

• Significant reduction of GHG

Naxos/ 13 June 2018



Co-authors

Gerold Hafner

Malte Rubach

Philipp Pilsl

Dominik Leverenz

Hans Daxbeck

E-Mail

Telefon +49 (0) 711 685-

Thank you very much!

Gerold Hafner

6 54 38

University of Stuttgart, ISWA (RIK)

[email protected]

Bandtäle 2

70569 Stuttgart

Germany

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