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Food waste campaign in the municipal kitchens
Published on 20 May 2020
Finland
Länsi-Suomi
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About this good practice
The food services of the municipality of Ilmajoki consist of 10 producing kitchens, where 3,600 lunch meals are prepared daily. 1,200 meals are packed and delivered as hot meals to 15 serving kitchens every day. The total amount of employees is 47.
As a part of the sustainable development theme year 2017 of the municipality, the food services carried out a food waste campaign during the autumn 2017. The campaign began with a staff training given by the Thermopolis Ltd (Energy Agency of South Ostrobothnia) and Lakeuden Etappi (The regional waste management company). In addition, the employees got education from the head of the municipal food services.
The campaign included two weeks (6 weeks in-between) when the bio and food waste was weighed, and the amounts were monitored. The aim of the campaign was to improve the food waste prevention actions in the kitchens and to advise the customers to avoid food waste.
After the weighing weeks and information they provided, the food services have been planning improvements that have been implemented since the year 2018.
The project is economically profitable as the municipality saves money through reducing food waste among the municipal kitchens. Sectoral dimensions where the municipality paid attention are: i) better planning, ii) better monitoring, iii) careful preparing, iv) careful storing, v) professional serving, vi) understanding of the customer behaviour.
As a part of the sustainable development theme year 2017 of the municipality, the food services carried out a food waste campaign during the autumn 2017. The campaign began with a staff training given by the Thermopolis Ltd (Energy Agency of South Ostrobothnia) and Lakeuden Etappi (The regional waste management company). In addition, the employees got education from the head of the municipal food services.
The campaign included two weeks (6 weeks in-between) when the bio and food waste was weighed, and the amounts were monitored. The aim of the campaign was to improve the food waste prevention actions in the kitchens and to advise the customers to avoid food waste.
After the weighing weeks and information they provided, the food services have been planning improvements that have been implemented since the year 2018.
The project is economically profitable as the municipality saves money through reducing food waste among the municipal kitchens. Sectoral dimensions where the municipality paid attention are: i) better planning, ii) better monitoring, iii) careful preparing, iv) careful storing, v) professional serving, vi) understanding of the customer behaviour.
Resources needed
Co-creation, engagement and motivation of the staff, training, management, IT solutions or mobile applications if relevant, measuring and systematic monitoring skills
As own work, but if needed with outside experts; additional equipment or IT applications may be needed.
As own work, but if needed with outside experts; additional equipment or IT applications may be needed.
Evidence of success
After having monitored the food waste during the first weighing week, the kitchens were already able to better evaluate the amount of raw materials to be ordered and partly due this the amount of food waste was reduced by 13 % by the second weighing week.
The campaign included staff training, which has a potential of increasing employee satisfaction among the food service staff.
In 2018 the saves were around 25 000 euros.
The campaign included staff training, which has a potential of increasing employee satisfaction among the food service staff.
In 2018 the saves were around 25 000 euros.
Potential for learning or transfer
Similar type of activities are possible to adopt in all professional kitchens if there is common understanding of the potential of the measures to both develop the work processes in the kitchen and save resources. Good management and co-creation involving the whole kitchen staff and possible other relevant professionals are needed for success.
The activities that continue:
- weighing and monitoring the waste during the campaign weeks each year
- in addition the national campaign against food waste has been adopted
- system for ordering food is improved between both the preparing and delivering kitchens
- at the meetings with the kitchen staff food waste issues and ideas and measures for improvements are discussed
- free mobile app to assist in registering the measured food waste according to its type (salads, main course, other additional food) is on a trial period as a pilot. It is possible to study the amounts of food waste of each kitchen separately per week and per menu
The activities that continue:
- weighing and monitoring the waste during the campaign weeks each year
- in addition the national campaign against food waste has been adopted
- system for ordering food is improved between both the preparing and delivering kitchens
- at the meetings with the kitchen staff food waste issues and ideas and measures for improvements are discussed
- free mobile app to assist in registering the measured food waste according to its type (salads, main course, other additional food) is on a trial period as a pilot. It is possible to study the amounts of food waste of each kitchen separately per week and per menu
Further information
Website
Good practice owner
You can contact the good practice owner below for more detailed information.
Organisation
Regional Council of South Ostrobothnia
Finland
Länsi-Suomi
Contact
Manager of International Affairs