Food Waste Generation in Germany

Based on a study which aimed to calculate the generation of food waste in Germany along the food supply chain (FSC), to estimate the share of prevention, to demonstrate the causes of food waste as well as to design measures for food waste prevention in Germany, the paper focuses on generation and composition as well as on data gaps which lead to uncertainties in the estimations.

The food supply chain was investigated starting from food industry to private consumer as agriculture was out of scope. Main information source were national and international litera-ture review, statistical data, survey results and study reports. To complete information some experts were interviewed and additional spot surveys were conducted (e.g. questionnaire within food industry, sorting analysis at supermarket). "Food waste" includes all organic waste gener-ated during production, processing, preparation and intake of raw and processed food. Food waste was further divided into
- avoidable food waste: still fit for human consumption at the time of discarding or would have been edible if had been eaten in time,
- Partly avoidable food waste: generated because of different consumer habits (e.g. bread crusts, apple skins). This category also covers mixtures of avoidable and unavoidable waste (e.g. leftover food, canteen waste, etc.) and
- Unavoidable food waste: usually arises when food is being prepared.

Image: Fotolia

Copyright:	© Lehrstuhl für Abfallverwertungstechnik und Abfallwirtschaft der Montanuniversität Leoben
Quelle:	Depotech 2012 (November 2012)
Seiten:	6
Preis:	€ 3,00
Autor:	Dipl.-Ing. Felicitas Schneider Dipl.-Ing. Dr. Sandra Lebersorger Silvia Scherhaufer Jakob Barabosz Dipl.-Ing. Gerold Hafner

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