Title:
Food Waste Management in the Mediterranean Hospitality Sector - Pilot Study in Heraklion, Greece
Author(s):
Fuchs, P., Hadlaczky, S., Hafner, G., Daliakopoulos, I., Manios, T., Kranert, M.
Document(s):
Paper
Poster
Abstract:
For Greece, with a population of 10.5 million, it is estimated that more than 25 million tourists visit the country each year. According to a study conducted in the greater region of Crete by Gidarakos E. et al. (2006) food waste is the main fraction of the municipal solid waste during the high tourism season, most of it arising in hospitality units. This fact provides an excellent opportunity for implementing kitchen based waste prevention systems. Large volumes of food, handled by professionals, with an explicit desire to reduce the amount of food that is thrown away, not just for environmental, but mostly for economic reasons. In order to reduce the amount of food waste, it is essential to know where, why and how much food is discarded. For this aim, the “ResourceManager-Food” (RMF) developed at the University of Stuttgart is applied in 6 pilot hospitality units in Heraklion, Crete, Greece. This paper describes the objectives, experimental setup und the first preliminary results of the ongoing A2UFood Project.
Keywords:
measurement, organic waste, waste, residues, losses, food
Topic:
Biomass Resources
Subtopic:
Municipal and industrial wastes
Event:
27th European Biomass Conference and Exhibition
Session:
1AV.2.8
Pages:
148 - 151
ISBN:
978-88-89407-19-6
Paper DOI:
10.5071/27thEUBCE2019-1AV.2.8
Price:
FREE
