Food losses in food service institutions Examples from Sweden

By Rebecka Engström, A. Carlsson-kanyama. 2004

326 citations recorded by the source corpus.

Subfields: Food Science, General Health Professions, Plant Science

View Paper: https://www.semanticscholar.org/paper/d608d2faeac137e661d99bb253c03b0a41c4d08f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Hyman
2. J. Buzby
3. M. V. Boekel
4. Luca Falasconi
5. Pegah Amani
6. J. Aschemann‐Witzel
7. Hodan Farah-Wells

In General Health Professions

1. J. Buzby
2. J. Hyman
3. J. Aschemann‐Witzel

In Plant Science

1. J. Hyman
2. J. Buzby
3. Rodomiro Ortiz
4. Pegah Amani
5. H. D. Upadhyaya
6. Hodan Farah-Wells
7. C. Gowda
8. J. Aschemann‐Witzel

Citations in the corpus

• The food waste hierarchy as a framework for the management of food surplus and food waste (2014, background): “…is becoming increasingly important in local and global agendas, the reduction of food losses and waste throughout the FSC, as well as alternative diets, are considered as a first step towards achieving food security (Haberl et al., 2011; Schönhart et al., 2009; Engström & Carlsson-Kanyama, 2004).”
• Food Waste in School Catering: An Italian Case Study (2015, background): “Engström and Carlsson-Kanyama [16] analyzed waste in the catering industry, providing insight and data about this issue with a case study on Sweden.”
• The Future of Food: Scenarios for 2050 (2010, background): “It is estimated that 30 to 40% losses occur in developing countries and, therefore, measures to avoid this will have a big eff ect on food security as well as on food safety (Engstrom and Carlsson-Kanyama, 2004; Kader, 2005).”
• Reasons for household food waste with special attention to packaging (2012, background): “There are indications that the amount food wasted by consumers and food institutions in Europe and USA varies between 15% and 30% of the all purchased food (Kantor and Lipton, 1997; Engström and Carlsson-Kanyama, 2004; Ventour, 2008; Quested and Johnson, 2009).”
• Food waste drivers in Europe, from identification to possible interventions (2016, background): “Strict cosmetic standards required by the retail industry for fruit and vegetables are deemed to cause an important amount of farm waste for products with imperfect shape or appearance [33,51,60,84,96,97,101,102,121,122].”
• Total and per capita value of food loss in the United States (2012, background): “…of food and drink brought into UK homes in 2010 (Quested and Parry, 2011) but lower than the roughly one-fifth of food lost in Swedish foodservice establishments though this latter study included some inedible or 'possibly avoidable' foods (e.g., potato skins) (Engstrom and Carlsson-Kanyama, 2004).”
• How much land is needed for global food production under scenarios of dietary changes and livestock productivity increases in 2030 (2010, background): “Studies addressing food wastage at the household and retail level are few, examples include Bender (1994), Kantor et al. (1997), Engström and Carlsson-Kanyama (2004) and WRAP (2008).”