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Gewählte Master / Diploma Thesis:

Judith Silye (2020): Einflussfaktoren auf das Abfallaufkommen von Gebäck in Haushalten.
Master / Diploma Thesis - Institut für Abfallwirtschaft (ABF-BOKU), BOKU-Universität für Bodenkultur, pp 109. UB BOKU obvsg FullText

Data Source: ZID Abstracts
Abstract:
Backed goods belong to the most frequently consumed food category in households. Frequent consumption and increased disposal go hand in hand. Due to a short shelf life, baked goods account for 16% of all avoidable food waste in households. In order to make it easier for households to access fresh pastries and other baked goods, the range offered in retail is constantly being expanded and is very extensive. In addition to the fresh goods, baking options are available too, either packed using protective gas or frozen. The aim of this research is to investigate whether the choice of bread affects its share of household waste. Due to the variety of goods, the research framework for this thesis has been limited to one product, namely the roll (in Austria commonly known as “Semmel“). The data collection is based on two different approaches, a bread diary and a household survey. Considerable differences were found in how households handle, store, and consume the three possible states of bread (fresh, part-baked rolls, frozen). From a waste management perspective, it is interesting to see that the frozen bread roll has the lowest and the classic fresh bread roll packed in protective gas has the highest waste rate, even though the respective rates differ marginally from one another. Through actively applied measures, such as the further processing to new products or preservation, the waste generation of baked goods can be significantly reduced. However, it turns out that, in contrast to the fresh variant, these measures are not applied to the part-baked variations. In addition to the shopping frequency, the time of consumption and the storage time play a major role, whether the baked goods are consumed or disposed. The reasons for disposal vary. Whilst stale baking is the main cause of freshly rolls, mold formation on the unbaked rolls is crucial for disposal.

Beurteilende(r): Salhofer Stefan Petrus
1.Mitwirkender: Obersteiner Gudrun

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