Food waste in Sodexo restaurant at Metropolia Leiritie
Le Tran Hoang, Viet (2018)
Metropolia Ammattikorkeakoulu
2018
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2018052510222
https://urn.fi/URN:NBN:fi:amk-2018052510222
Tiivistelmä
Almost one-third of food production in the world is wasted every year. Food waste has become an issue of growing interest among companies and governments. Its impact on society, economy and environmental are starting to be recognized and need to be addressed. However, studies of food waste in Finland is still limited in both scale and time, especially at university level. The aim of this thesis is to quantify the amount of food waste at Sodexo restaurant in Metropolia Leiritie. By using a small digital scale, all food waste from Sodexo restaurant has been measured during two months. The collected data is then analysed using basic statistics, and meaningful conclusion has been drawn. Besides, detail ideas of meal reservation for mobile application are also studied and displayed.
An experiment utilizing kitchen biowaste as a compost is also being done in the lab. The objective is to see how well the kitchen waste can turn into compost by just basic procedure. All monitoring values such as O2 content and temperature is also recorded for quality determination of the composting process.
The result of this study indicates that an average number of 244.10 ± 28.53 g of waste is produced per student per lunch including all mixed and biowaste from preparation to serving stage. Left-over unpurchased food waste is the heaviest type of waste, accounted for almost a third of total waste. There are around 12.5 kg of biowaste everyday suitable for composting. The composting experiment using kitchen waste is considered to be success, as the biowaste successfully turn into darkish compost. However, evidence shows that no thermophilic microorganism has been developed as the temperature did not rise above 35 °C. Thus, human and plant pathogens, weeds seeds and insect larvae might still be present and affect the quality of compost product. In order to see if composting food waste locally should be the main treatment instead of transporting it away to a biowaste plant, a more thorough study is needed.
An experiment utilizing kitchen biowaste as a compost is also being done in the lab. The objective is to see how well the kitchen waste can turn into compost by just basic procedure. All monitoring values such as O2 content and temperature is also recorded for quality determination of the composting process.
The result of this study indicates that an average number of 244.10 ± 28.53 g of waste is produced per student per lunch including all mixed and biowaste from preparation to serving stage. Left-over unpurchased food waste is the heaviest type of waste, accounted for almost a third of total waste. There are around 12.5 kg of biowaste everyday suitable for composting. The composting experiment using kitchen waste is considered to be success, as the biowaste successfully turn into darkish compost. However, evidence shows that no thermophilic microorganism has been developed as the temperature did not rise above 35 °C. Thus, human and plant pathogens, weeds seeds and insect larvae might still be present and affect the quality of compost product. In order to see if composting food waste locally should be the main treatment instead of transporting it away to a biowaste plant, a more thorough study is needed.