Reducing Costs and Avoiding Food Waste - Savings Potential in the Swiss Catering Industry

With simple measures, costs associated with food waste can be noticeably reduced or even halved. This is the conclusion of a team from the Bern University of Applied Sciences (BFH), which conducted a study in collaboration with the industry network United Against Waste (UAW). Around 13% of the food waste generated in Switzerland is produced in the catering industry. At the same time, each kilogram of food waste costs the polluter 24 francs. A group of researchers and students led by BFH professor Marie Brechbühler found this out in a study in collaboration with UAW. They examined the costs of food waste along the food preparation phases. While unprocessed food hardly ever disappears in the garbage can, food waste increases many times over during processing and consumption.
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