Researchers at the Service Research Center (CTF) at Karlstad University have been assigned to identify the initiatives and measures that have led to less food being thrown away in restaurants and school kitchens, retail, and households. The result will be presented in a report to the Nordic Council of Ministers.
- The attention around the large environmental impact of food waste has resulted in a flurry of initiatives to reduce food waste, says project leader Fredrik Wikström, professor of Environmental and Energy Systems. Many restaurants and school kitchens have reduced food waste through various measures and the retail industry is working purposefully to reduce its waste.
The Nordic Council of Ministers for Fisheries and Aquaculture, Agriculture, Food and Forestry believe it is necessary to map and document the various initiatives to be able to track the effects and learn what works well and less well.
The researchers have therefore now been commissioned by the Swedish Food Agency to put together a report that describes and analyzes measures for reducing food waste in the Nordic countries.
- We are proud to have received this assignment, says Fredrik Wikström. It will be exciting to investigate what is being done, although a bit challenging, as many measures are not documented. It will be real detective work! We will conduct a literature study of research papers and reports from authorities in the Nordic countries, ask the networks for interesting examples and conduct interviews.
The work will be submitted in a report to be delivered to the Nordic Council of Ministers in June 2024.
