From Old Habits to New Routines—A Case Study of Food Waste Generation and Reduction in Four Swedish Schools

Public food service organizations are large producers of waste, which leads to greenhouse gas emissions and the waste natural resources. The aim present article was gain insight into reasons for possible solutions lowering in schools Sweden. In order do so, quantification school canteens two Swedish municipalities nine qualitative interviews with key actors were conducted. Both displayed a high degree variation but common pattern that serving constituted largest fraction followed by plate storage as well gradual decrease over time. Food mainly result old, disadvantageous habits, such overproduction due forecasting difficulties, whereas new, better routines fewer options, planning, less stressful environment waste. Because varies from one case next, it becomes important identify measure causes each be able establish tailor-made, conscious, flexible mitigation routines.