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Hellman, Rosa, 2024. Quantifying liquid food waste : levels of liquid coffee waste, its causes and barriers and drivers for quantification in the Swedish food service sector. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences



Food waste is a waste of resources required throughout the entire supply chain, leading to
environmental impacts that could have been avoided. Coffee has a relatively high environmental
impact partially due to the high consumption. To identify levels and sources of food waste, and
consequently prevent it, quantification is used. Although liquid food waste is included in food waste
definitions, the inclusion of the waste stream in quantification standards and previous research is
limited. Today’s inadequate insight in liquid food waste generation makes it relevant to also
recognise this waste stream in food waste definitions and thereby including it in quantifications.
This study aimed to quantify the level of liquid coffee waste in the Swedish food service sector.
Additionally, the causes of liquid coffee waste as well as drivers and barriers for quantifying it was
investigated based on surveys and interviews with food services active in the sector. The results
show that serving waste of coffee is on average 3.26 kg (95% CI: 2.5, 4.0) per day and entity,
corresponding to approximately 10 % of all coffee produced, based on quantifications in six entities.
This corresponds to 0.72 kg (95 % CI: 0.57, 0.88) of coffee waste per employee. If this is applied to
a national context, the yearly serving waste of coffee is approximately 17 000 or 25 000 tonnes,
depending on the assumptions made for scaling up the results.
The causes leading to liquid coffee waste is business offer, difficulty in predicting consumption,
lack of resources, production strategies and guest consumption patterns. The drivers motivating
entities to quantify liquid coffee waste are demand from the organisation or industry, the potential
cost-savings and resource efficiency it can provide, demand from guests and personal awareness.
The barriers for quantification are team-structure, lack of resources, lack of credence in the
problematics of coffee waste and entities considering the waste to be known, low or non-existent.
Further quantifications of this kind are needed to confirm the findings of this study and to further
investigate what contribution liquid food waste has in the total food waste generation.

Main title:Quantifying liquid food waste
Subtitle:levels of liquid coffee waste, its causes and barriers and drivers for quantification in the Swedish food service sector
Authors:Hellman, Rosa
Supervisor:Malefors, Christopher
Examiner:Sjölund, Amanda
Series:Molecular Sciences
Volume/Sequential designation:2024:01
Year of Publication:2024
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NM032 Masterprogrammet Hållbara livsmedelssystem 120,0 hp
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:sewage food waste, beverage waste, direct measurement, hospitality, restaurant, serving waste, food waste cause
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Deposited On:25 Jan 2024 11:00
Metadata Last Modified:26 Jan 2024 02:02

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