The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses

Food waste is a global challenge. Detailed information on quantities and drivers needed to provide tailored recommendations for prevention measures. Current studies meat in the Hospitality Service business (HaFS) sector are rare, often based small sample sizes, seldom use comparable reference units. The present study reports product German HaFS structured telephone interviews. Purchased fresh quantities, as well during storage, due preparation leftovers, captured four different market segments. Waste ratios referring weekly purchases analysed compared between these segments, business-type level. In this context, authors distinguish total avoidable waste. Absolute volumes extrapolated weighted base entire sector. Factors influencing identified through regression analysis order derive possible food results discussed future national monitoring, policy instruments research.