{"title":"瑞典的 \"菲卡\"(fika)被冲走","authors":"","doi":"10.1016/j.resconrec.2024.107853","DOIUrl":null,"url":null,"abstract":"<div><p>Considering coffee's significant social role, reducing coffee waste is pivotal. We quantified liquid coffee waste generated in the Swedish food service sector and explored causes and potential mitigation measures. We combined quantitative data from 76 days across six restaurants with qualitative insights. The results showed that 10% of brewed coffee is wasted daily, corresponding to 3.3 kg restaurant/day, 13 g customer/day and 739 g employee/day. When extrapolated to national scale, these findings suggest that Swedish restaurants generate approximately 17,800 tonnes of coffee waste annually. Thus liquid coffee waste represents a previously unaccounted for 21% increase in food waste, not including waste left in consumers’ cups. We identified cost savings as a motivator for waste reduction and time constraints as a significant barrier. These findings provide a more comprehensive understanding of food service waste, while also highlighting the need for inclusion of liquid waste in national statistics and for policy intervention.</p></div>","PeriodicalId":21153,"journal":{"name":"Resources Conservation and Recycling","volume":null,"pages":null},"PeriodicalIF":11.2000,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0921344924004464/pdfft?md5=634af5878c15e571be27f7c08ae75b00&pid=1-s2.0-S0921344924004464-main.pdf","citationCount":"0","resultStr":"{\"title\":\"The Swedish fika down the drain\",\"authors\":\"\",\"doi\":\"10.1016/j.resconrec.2024.107853\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Considering coffee's significant social role, reducing coffee waste is pivotal. We quantified liquid coffee waste generated in the Swedish food service sector and explored causes and potential mitigation measures. We combined quantitative data from 76 days across six restaurants with qualitative insights. The results showed that 10% of brewed coffee is wasted daily, corresponding to 3.3 kg restaurant/day, 13 g customer/day and 739 g employee/day. When extrapolated to national scale, these findings suggest that Swedish restaurants generate approximately 17,800 tonnes of coffee waste annually. Thus liquid coffee waste represents a previously unaccounted for 21% increase in food waste, not including waste left in consumers’ cups. We identified cost savings as a motivator for waste reduction and time constraints as a significant barrier. These findings provide a more comprehensive understanding of food service waste, while also highlighting the need for inclusion of liquid waste in national statistics and for policy intervention.</p></div>\",\"PeriodicalId\":21153,\"journal\":{\"name\":\"Resources Conservation and Recycling\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.2000,\"publicationDate\":\"2024-08-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0921344924004464/pdfft?md5=634af5878c15e571be27f7c08ae75b00&pid=1-s2.0-S0921344924004464-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Resources Conservation and Recycling\",\"FirstCategoryId\":\"93\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0921344924004464\",\"RegionNum\":1,\"RegionCategory\":\"环境科学与生态学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, ENVIRONMENTAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Resources Conservation and Recycling","FirstCategoryId":"93","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0921344924004464","RegionNum":1,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, ENVIRONMENTAL","Score":null,"Total":0}
Considering coffee's significant social role, reducing coffee waste is pivotal. We quantified liquid coffee waste generated in the Swedish food service sector and explored causes and potential mitigation measures. We combined quantitative data from 76 days across six restaurants with qualitative insights. The results showed that 10% of brewed coffee is wasted daily, corresponding to 3.3 kg restaurant/day, 13 g customer/day and 739 g employee/day. When extrapolated to national scale, these findings suggest that Swedish restaurants generate approximately 17,800 tonnes of coffee waste annually. Thus liquid coffee waste represents a previously unaccounted for 21% increase in food waste, not including waste left in consumers’ cups. We identified cost savings as a motivator for waste reduction and time constraints as a significant barrier. These findings provide a more comprehensive understanding of food service waste, while also highlighting the need for inclusion of liquid waste in national statistics and for policy intervention.
期刊介绍:
The journal Resources, Conservation & Recycling welcomes contributions from research, which consider sustainable management and conservation of resources. The journal prioritizes understanding the transformation processes crucial for transitioning toward more sustainable production and consumption systems. It highlights technological, economic, institutional, and policy aspects related to specific resource management practices such as conservation, recycling, and resource substitution, as well as broader strategies like improving resource productivity and restructuring production and consumption patterns.
Contributions may address regional, national, or international scales and can range from individual resources or technologies to entire sectors or systems. Authors are encouraged to explore scientific and methodological issues alongside practical, environmental, and economic implications. However, manuscripts focusing solely on laboratory experiments without discussing their broader implications will not be considered for publication in the journal.