University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal
Gewählte Master / Diploma Thesis:
Elena Schimanek
(2017):
Initiativen zur Weitergabe von Lebensmittelüberschüssen in Wien - Umsetzungsformen und kritische Betrachtung des Beitrages zur Vermeidung von Lebensmittelabfällen.
Master / Diploma Thesis - Institut für Abfallwirtschaft (ABF-BOKU),
BOKU-Universität für Bodenkultur,
pp 96.
UB BOKU
obvsg
FullText
- Abstract:
- The transfer of food surpluses, which for various reasons are unsalable but still edible, is a widespread approach to counteract the creation of food waste. The aim of this thesis was on one hand to gain insight into the possible implementation of this approach by analyzing initiatives for the transfer of food surpluses in Vienna and on the other hand the contribution made by these initiatives in Vienna should be assessed from a waste management perspective and considered critically with regard to the share they can make to avoid food waste. The results show that the transfer of food surpluses is practiced in two different forms which may be referred to as "external" or "internal" transfer. The social background of an initiative has a significant influence on the limitation of participation in the form of an income limit, while no clear connection between the year of origin and the founding motive (social or ecological) can be established, even if ecological aspects are becoming increasingly important. As a basic requirement and thus the most important factor for the successful existence of an initiative for the transfer of food surpluses, the commitment of volunteers could be identified. Finally, it can be seen that from the initiatives for the transfer food surpluses in Vienna in the year 2015 about 4,000 tonnes of unsalable but edible food could be passed on. This corresponds to about 20% of the potentially for a transfer available food in the retail sector in Vienna. Taking into account the further stages of the life cycle of foodstuffs in which the surpluses have so far rarely been passed on, the ratio between potentially available and actually passed on quantities would be even lower. Given these circumstances, it is necessary from a waste management perspective to take increased measures to address the problem of food waste at its source and contribute to a reduction in existing food surpluses.
- Beurteilende(r): Salhofer Stefan Petrus
- 1.Mitwirkender: Obersteiner Gudrun