Titel der Prsentation Food waste monitoring and energy saving - PDF document

Titel der Präsentation Food waste monitoring and energy saving potential Naxos 13 June 2018 Gerold Hafner Content Introduction Research projects Food waste monitoring and energy Results Monitoring Tools Summary Gerold Hafner Naxos/ 13 June 2018 2 Universität Stuttgart 21.06.2018 1

Titel der Präsentation Introduction 3 Food waste Aspects of food wastage • social • ethical • ecological • economical Gerold Hafner Naxos/ 13 June 2018 4 Universität Stuttgart 21.06.2018 2

Titel der Präsentation Value chain Agriculture Industry and crafts Trade Consumption Gerold Hafner Naxos/ 13 June 2018 5 Value chain Agriculture Consumption Trade Food processing Gerold Hafner Naxos/ 13 June 2018 6 Universität Stuttgart 21.06.2018 3

Titel der Präsentation Losses vs. wastes Food agriculture Trade Consumption processing out ‐ of ‐ home households FOOD FOOD WASTE LOSSES Optimization potential partially avoidable unavoidable Wastes Donation avoidable reduction potential reduction potential ... Gerold Hafner Quelle: (Hafner, 2014) Naxos/ 13 June 2018 7 Food waste Food waste partially unavoidable avoidable avoidable preparation food leftovers residues food (e.g. cooked (e.g. bones, noodles, rice, (not eaten, not bread crust, etc.) marketable, etc.) peeling residues) Gerold Hafner Naxos/ 13 June 2018 8 Universität Stuttgart 21.06.2018 4

Titel der Präsentation Food waste in Germany households 53 kg/(cap*a) partially unavoidable Food waste avoidable avoidable Gerold Hafner Naxos/ 13 June 2018 9 Food losses worldwide FAO study (2011) 1 1.3 billion tons of food waste worldwide every year. 1/3 of all food produced worldwide is thrown away EU-study FUSIONS (2016) 2 88 million tons of food waste in Europe per year. 20 % of all EU-wide produced food is thrown away. Quelle: (FAO, http://www.fao.org/save-food, 2015) Gerold Hafner 1 Quelle: (Gustavsson et al., 2011) 2 Quelle: (Stenmarck et al., 2016) Naxos/ 13 June 2018 10 Universität Stuttgart 21.06.2018 5

Titel der Präsentation United Nations prevention target -50 % Food losses until 2030 Gerold Hafner Naxos/ 13 June 2018 11 research projects related to monitoring + energy 12 Universität Stuttgart 21.06.2018 6

Titel der Präsentation Energy savings through waste avoidance Potential for energy saving by avoiding food waste in Bavaria (2014 - 2015) Gerold Hafner Naxos/ 13 June 2018 13 Energy savings through waste avoidance Results (excerpt) Gerold Hafner Naxos/ 13 June 2018 14 Universität Stuttgart 21.06.2018 7

Titel der Präsentation EnKü – Energy efficient kitchen ( 2016 - 2018 ) school catering 1 staff restaurant 1 school catering staff 2 restaurant 2 staff restaurant 3 Gerold Hafner Naxos/ 13 June 2018 15 EnKü – Energy efficient kitchen 1 . Determ ining the actual situation 2 . I dentification of energy- intensive areas Gerold Hafner Naxos/ 13 June 2018 16 Universität Stuttgart 21.06.2018 8

Titel der Präsentation EnKü – Energy efficient kitchen 3 . Pow er consum ption m easurem ents 4 . Calculation of CO 2 -em issions Gerold Hafner Naxos/ 13 June 2018 17 EnKü – Energy efficient kitchen Local vs. food from abroad // fresh vs. convenience Energetischer Rucksack (ausgewählte Beispiele) Obst ≠ Obst 0,17 (Inland) 1,8 (Schifftransport) 3,89 (Inland) 0,16 (Inland) Frisch ≠ Convenience 4,3 (Ausland) 0,3 (Ausland) • Angaben in kg CO2-eq pro kg Lebensmittel • Angaben beziehen sich auf konv. Anbau Gerold Hafner Naxos/ 13 June 2018 18 Universität Stuttgart 21.06.2018 9

Titel der Präsentation EnKü – Energy efficient kitchen Animal-based food vs. plant based food ENKÜ – Energetischer Fußabdruck 0,08 kg 14,00 kg CO 2 / CO 2 /kg LM kg LM Gerold Hafner 19 Naxos/ 13 June 2018 Food waste in project kitchens summer Christmas Pentecost 800 5000 holidays Food waste per meal [g/Portion] 4500 700 Number of meals per week 4000 600 3500 500 3000 400 2500 2000 300 Carneval 1500 200 1000 100 500 0 0 35 37 39 41 43 45 47 49 51 53 2 4 6 8 10 12 14 16 18 20 22 24 26 28 week 2015 2016 Wochenmittel an LMA pro verkaufter Hauptseise Anzahl verkaufter Hauptspeisen pro Woche Gerold Hafner Naxos/ 13 June 2018 20 Universität Stuttgart 21.06.2018 10

Titel der Präsentation Origin of food waste 140 120 Schulrückläufe Food waste per day [kg/day] Tellerreste 100 Überproduktion Produktionsverluste 80 60 40 20 0 BSH Navitas WWK InfraServ Campus Gerold Hafner Naxos/ 13 June 2018 21 Avoidable food waste 140 120 Schulrückläufe Food waste per day [kg/day] Tellerreste 100 Überproduktion Produktionsverluste 80 46% 74% 60 40 40% 90% 20 0 BSH Navitas WWK InfraServ Campus Gerold Hafner Naxos/ 13 June 2018 22 Universität Stuttgart 21.06.2018 11

Titel der Präsentation Food waste related to food input 250.000 Quantity per year [kg/year] 200.000 150.000 100.000 50.000 13% 8% 6% 33% 0 BSH Navitas WWK InfraServ Campus Summe der eingekauften Lebensmittel Summe vermeidbarer Lebensmittelabfall Gerold Hafner Naxos/ 13 June 2018 23 Surplus production 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% BSH WWK InfraServ Campus Hauptkomponente Beilagen Gemüsebeilagen Vorspeise Dessert Salatbuffet Dressing Suppe Saucen Gerold Hafner Naxos/ 13 June 2018 24 Universität Stuttgart 21.06.2018 12

Titel der Präsentation Composition of energy consumption lighting, 6% Ventilation, 35% kitchen processes heating, 9% green: electricity, orange: thermal energy hot water preparation, 6% Gerold Hafner Naxos/ 13 June 2018 25 energy consumers Infraserv Campus Doppelkammerspülm… 3 Kombidämpfer Kombidämpfer 1 Topfspülmaschine Kombidämpfer 2 2 Wärmebecken Freezer 2 Kippbratpfannen Chiller 1 Wärmebecken Großkochfeld 2 Vario Cooking Center Kipper links 2 Tiefkühlschränke Gläserspülmaschine 3 Kühlzellen 0 25 50 0 25 50 Stromverbrauch [kWh/Tag] Stromverbrauch [kWh/Tag] rot: Lüftung, blau: Kühlung, orange: Spülen, grün: Andere Gerold Hafner Naxos/ 13 June 2018 26 Universität Stuttgart 21.06.2018 13

Titel der Präsentation Recommendations (excerpt) Operation • Switching the equipment on and off according to necessity, • Filling heating basins with warm instead of cold water, • better utilization of dishwashers and refrigerators. Selection of food • Reduction of food with high energy demand. Equipment • Replacement of old and inefficient devices. Gerold Hafner Naxos/ 13 June 2018 27 example Heating basins – status quo ante Heating basin left Heating basin right 16 16 14 14 Electricity demand [kW] Electricity demand [kW] 12 12 10 10 8 8 6 6 4 4 2 2 0 0 Gerold Hafner Naxos/ 13 June 2018 28 Universität Stuttgart 21.06.2018 14

Titel der Präsentation example Heating basins – after optimization Covering of basin Filling with warm water 16 16 14 14 Energy demand [kW] Energy demand [kW] 12 12 10 10 8 8 6 6 4 4 2 2 0 0 Original Abdeckung Original Warmwassernutzung Energy saving: 10% Energy saving: 29% Gerold Hafner Naxos/ 13 June 2018 29 example Heating basins – switch on when needed Adapted switch on management Stepwise switch off 16 16 14 14 Elektr. Leistung [kW] Elektr. Leistung [kW] 12 12 10 10 8 8 6 6 4 4 2 2 0 0 keine Anpassung stufenweises Ausschalten Original späteres Einschalten Energy saving: 14% Energy saving: 32% Gerold Hafner Naxos/ 13 June 2018 30 Universität Stuttgart 21.06.2018 15

Titel der Präsentation ENERGY CONSUMPTION PER PORTION BSH Navitas WWK Infraserv Campus Main courses [portions/year] 160.447 126.578 215.481 38.725 6 energy consumption 5 [kWh/portion] 4 3 2 1 0 BSH WWK InfraServ Campus Strom Wärme Gas Naxos/ 13 June 2018 31 GHG EMISSIONS FROM ENERGY CONSUMPTION 3 [kg CO 2 e/portion] GHG emissions 2 1 0 BSH WWK InfraServ Campus emission factors: Strom Wärme Gas Electricity ~ 0,61 – 0,65 The majority of GHG emissions are due to electricity Heat ~ 0,20 – 0,27 consumption and thus above all to kitchen processes. [kg CO 2 e per kWh] source: GEMIS Naxos/ 13 June 2018 32 Universität Stuttgart 21.06.2018 16

Titel der Präsentation A2UFood - Avoidable and Unavoidable Food Wastes A Holistic Managing Approach for Urban Environments, 2018 - 2021 http://www.uia-initiative.eu • Heraklion , Crete (GR) • monitoring + system optimisation in hotels • restaurant for surplus food • Production of plastics from food waste Gerold Hafner Naxos/ 13 June 2018 33 Tools for monitoring and waste minimization Tools for industry, households and small restaurants, 2018 - 2020 • industry partner: Bizerba • Zollernalbkreis , (district in Baden-Württemberg) • Ministry of the Environment Stuttgart • Canteens, restaurants, households in the district Gerold Hafner Naxos/ 13 June 2018 34 Universität Stuttgart 21.06.2018 17

Titel der Präsentation Monitoring Tools If you can‘t measure it, you can‘t manage it. „ (Was man nicht messen kann, kann man nicht kontrollieren.) Kaplan, R.S., Norton, D.P. (1997) 36 Universität Stuttgart 21.06.2018 18

Titel der Präsentation Alliance against food losses of Bavaria „We save food!“ Naxos/ 13 June 2018 37 RESOURCEMANAGER FOOD Gefördert durch RESOURCEMANAGER ‐ FOOD In cooperation with Naxos/ 13 June 2018 38 Universität Stuttgart 21.06.2018 19