A service design approach to reduce food waste in the public sector

This project aims to advance food waste reduction efforts by going beyond simply quantifying food waste and instead identifying, designing, and testing a range of effective food waste reduction measures. These measures will be compiled into a toolbox for the food service sector.

A key aspect of the project is the use of both service design and classical implementation strategies in different groups of canteens.

The project will assess the effectiveness of these strategies and identify potential synergies between them to further reduce food waste.

The different groups of canteens will be compared against a reference group, and the project will investigate organizational transitions and barriers to achieving a sustained reduction of food waste over a longer period of time.

The ultimate goal is to ensure that more food ends up eaten by public catering guests instead of wasted, and thereby contribute to a sustainable food system.