Abstract
The purpose of this study is to examine if a cooperation between local food stores in Lerums Kommun and the school canteen at Lerums gymnasium is possible where minimizing food waste is the main focus and observing how this affects the school’s own food waste.
To be able to examine this a case study was conducted where ICA Nära Hallsås delivered expired but edible food to the school kitchen. The personnel in the kitchen then decided what to do with the food and presented one extra item in the buffet every day. In addition to this, a qualitative study was conducted in which two interviews were recorded, one with the boss of the ICA store and one with two of the employees in the kitchen.
The results showed that there were four necessary factors for this to work; willing partners, a functional mode of transportation, clear communication and approval from the commune’s procurement unit. The results also showed a minimal increase in the amount of waste, however there are many factors which contribute to waste such as work routines, the appreciation of the main dish as well as the unavoidable food waste.
This project is positive in many aspects such as economical and social sustainability as the ICA store reduces their waste and as a result do not have to pay for the food that is now instead used for school lunch. This project is a great opportunity to change our mindset and create a sustainable consumption of food produce.