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Gewählte Master / Diploma Thesis:

Martin Richter (2014): Erhebung des Abfallaufkommens und des Vermeidungspotentials bei Veranstaltungen mit dem Fokus auf Lebensmittelabfälle.
Master / Diploma Thesis - Institut für Abfallwirtschaft (ABF-BOKU), BOKU-Universität für Bodenkultur, pp 101. UB BOKU obvsg FullText

Data Source: ZID Abstracts
At events you have to deal with various types of waste such as biowaste, food waste, recyclables (paper, glass and metal) etc. The goal of this master thesis was to study waste generation caused by congresses and events. Another goal was to deviate and develop waste prevention measures with focus on food waste. Food waste or food losses can be differentiated in preparation losses, leftovers / plate waste and serving losses. Whereas it is nearly impossible to avoid preparation losses of food. On the contrary, plate waste and serving losses at events can be reduced through adequate waste prevention measures. In order to get information about the events, food, location etc. the organizers and catering managers were interviewed with semi-structured questionnaires. The main methods used in this thesis to analyse the waste-emergence and the potential of waste prevention were sorting analysis and weighing of waste (in connection with ÖNORM S 2097). In total 5.71 kg – 216.17 kg of waste was generated at these events. So each participant generated per day between 47 and 393 gram of waste. The generated waste at these events consists of biowaste, recyclables and food losses (plate waste and service losses). Overall food losses and food waste sum up between 22 and 369 gram per participant and day at the investigated events. At the investigated events some aims of waste prevention were already achieved, for example “strict use of reusable dishes and bottles”, “no use of cans and PET/PE-bottles” or “use of reusable cargo packaging”. However, regarding catering and events there is still high potential to prevent and minimise waste. Based on these findings a waste-guideline was developed as part of this master thesis. Measures like “promotion of self-service”, “increasing the use of reusable decoration elements”, “less/no filling of glasses in advance”, "passing food leftovers to social organizations" and “save in give-aways” would reduce the amount of waste at events.

Beurteilende(r): Salhofer Stefan Petrus
1.Mitwirkender: Part Florian

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