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Toidujäätmete vähendamise võimalused toitlustusüritustel

Perm, Brigita (2017) Toidujäätmete vähendamise võimalused toitlustusüritustel. [thesis] [en] Reduction of Food Waste During Catering Events.

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Abstract

Maailmas raisatakse või jäetakse kasutamata umbes kolmandik kogu toodetud toidust. Toidu raiskamine on vastutustundetu, kui ligi 13,5% rahvastikust kannatab alatoitumise all. Toidukadu on rahvusvaheliselt väga aktuaalne teema, mille uuringute läbiviimiseks ning andmete esitamiseks pole kasutusel ühtset metoodikat. Toidukadu peetakse oluliseks sotsiaal-majanduslikuks ja keskkonnaalaseks probleemiks, mis tähendab, et tarbetult on raisatud tööjõudu, loodusvarasid ning kulutatud rahalisi vahendeid. Samuti on tekitatud liigselt kasvuhoonegaase ning negatiivselt mõjutatud bioloogilist mitmekesisust. Majanduslikku ja keskkonnaalast kasu aitaks tagada toidukao vältimine ning vähendamine, samuti aitaks suurendada toiduvarusid. Toidukadu toitlustusüritustel põhjustavad paljud tegurid: toidu kogused, erinevad maitsed, toimumiskoht, tellitud toit, kohale tulnud inimeste arv. Uuringu käigus selgus, et üritused, kus oli palju erinevaid toite ning kogused suured, kuid osalus 100%, siis tarbiti ka suurem osa toidus täielikult ära. Inimese kohta tekkis väiksem kogus toidukadu võrreldes üritustega, kus osales 2-15 inimest vähem. Palju mõjutas ka menüü valik toidukao kogust, vaatluse käigus selgus, et üritused, kus oli tellitud palju erinevaid tooteid, siis toidukao osakaalu moodustas rammusad salatid ning kartul, mida tarbitakse vähem kui teisi tooteid. Pärast uuringu läbiviimist cateringis on hakatud kasutama meetodeid, mis on kaasa aidanud toidukao vähendamisele. Cateringi poolt on karbid, millega saavad külalised mugavalt toitu endaga kaasa pakkida lihtsamaid tooteid (suupisted, puuviljad, kooke, jne.) ning cateringi inventar koos toiduga lubatakse kohapeale jätta, et klient saaks tooted lõplikult tarbida. Hiljem minnakse inventarile järele. Kuna puuduvad eelnevad uuringud toidukaost cateringides, siis pole võimalik tulemusi võrrelda ning ei saa luua terviklikku pilti hetke probleemist ja lahendustest toidukaost. Kindlasti tuleks toidukadu toitlustusettevõtetes rohkem uurida, alustada toidukao mõõtmist ja jälgimist, andmed aitavad näha probleemi ulatust ning mõelda meetmeid, mis aitaksid tulevikus vähendada toidukadu kui ka toidujäätmeid.

Abstract [en]

The goal for this thesis was authors interest to study food waste during catering events and how to minimize waste or avoid it altogether. Working in food catering company it is seen daily that food waste amount is substantial. Studies show that catering in Estonia has sizeable percent in overall food consumption. People often visit catering facilities like restaurants, cafes, pubs, bars, cafeterias, buffet, because of fast life pace and it is easier to eat outside rather than to cook. In catering facility, food waste output yearly is approximately 10 000 tons, of witch food waste is 7 000 tons. After domestic food waste, catering events produce second largest amount of food waste in overall production. The objective for this thesis is the analysis of food waste and source of food waste, on the basis of catering events and how to eliminate and prevent food waste. Thesis consists of four parts. First part gives overview how food waste affects environment and what is the situation in Europe and also in Estonia. Second part describes methodology and introduction of catering service. Third part is the outcome of research. Fourth part includes outcome of research and recommendations for minimizing food waste which are derived from information collected during this thesis. Food waste is produced by many aspects: food amount, food preferences, location of catering event, ordered food and the amount of clients. Survey found out that, events which had large amount of food and different variety of food, most of food was consumed. During larger events most of food was consumed. During events that had 2-15 participants noticeably more food waste was produced. Also menu variety affected the outcome. Events that had larger amount of choices in menu and where larger amount of food was ordered, greatest volume of waste included potato on cabbage salads. There are no previous researches of food waste in catering. Because of that no conclusions can be made to make complete conclusion of problems and solutions of food waste. Furthermore, food waste in catering establishments should be investigated. Food waste measurements and monitoring of food waste should be implemented which could give solutions and answers how to minimize food waste.

Item Type: thesis
Advisor: Siret Talve
Subjects: Technoecology > Technology and Waste Management > Waste Treatment Equipment and Waste Processing
Divisions: Institute of Circular Economy and Technology > Environmental Technology and Management
Depositing User: Brigita Perm
Date Deposited: 09 Jun 2017 09:47
Last Modified: 09 Jun 2017 09:53
URI: http://eprints.tktk.ee/id/eprint/2843

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