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

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

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Titel der Prsentation 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

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Titel der Präsentation

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

Introduction

3 Gerold Hafner 4 Aspects of food wastage Food waste
  • ethical
  • ecological
  • economical
  • social
Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 3 Gerold Hafner 5 Value chain Consumption Trade Industry and crafts Agriculture Naxos/ 13 June 2018 Gerold Hafner 6 Value chain Agriculture Food processing Trade Consumption Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 4 Gerold Hafner 7 Losses vs. wastes Donation Wastes ... agriculture Food processing Trade Consumption
  • ut‐of‐home
FOOD WASTE unavoidable partially avoidable avoidable FOOD LOSSES Optimization potential reduction potential reduction potential Quelle: (Hafner, 2014) households Naxos/ 13 June 2018 Gerold Hafner 8 Food waste Food waste preparation residues (e.g. bones, peeling residues) avoidable partially avoidable unavoidable food leftovers (e.g. cooked noodles, rice, bread crust, etc.) food (not eaten, not marketable, etc.) Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 5 Gerold Hafner 9 households Food waste in Germany unavoidable partially avoidable avoidable Food waste 53 kg/(cap*a) Naxos/ 13 June 2018 Gerold Hafner 10 Food losses worldwide 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. FAO study (2011)1 1.3 billion tons of food waste worldwide every year. 1/3 of all food produced worldwide is thrown away Quelle: (FAO, http://www.fao.org/save-food, 2015) 1Quelle: (Gustavsson et al., 2011) 2Quelle: (Stenmarck et al., 2016) Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 6 Gerold Hafner 11 United Nations prevention target
  • 50 %

Food losses until 2030

Naxos/ 13 June 2018

research projects

related to monitoring + energy 12
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21.06.2018 Universität Stuttgart 7 Gerold Hafner 13 Energy savings through waste avoidance Potential for energy saving by avoiding food waste in Bavaria (2014 - 2015) Naxos/ 13 June 2018 Gerold Hafner 14 Results (excerpt) Energy savings through waste avoidance Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 8 Gerold Hafner 15 (2016 - 2018) EnKü – Energy efficient kitchen staff restaurant 2 school catering 2 staff restaurant 1 staff restaurant 3 school catering 1 Naxos/ 13 June 2018 Gerold Hafner 16 EnKü – Energy efficient kitchen 1 . Determ ining the actual situation 2 . I dentification of energy- intensive areas Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 9 Gerold Hafner 17 EnKü – Energy efficient kitchen 3 . Pow er consum ption m easurem ents 4 . Calculation of CO2-em issions Naxos/ 13 June 2018 Gerold Hafner 18 Local vs. food from abroad // fresh vs. convenience EnKü – Energy efficient kitchen Energetischer Rucksack (ausgewählte Beispiele) Frisch ≠ Convenience 0,16 (Inland) 3,89 (Inland) 0,17 (Inland) 1,8 (Schifftransport) 0,3 (Ausland) 4,3 (Ausland)
  • Angaben in kg CO2-eq pro kg Lebensmittel
  • Angaben beziehen sich auf konv. Anbau

Obst ≠ Obst

Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 10 Gerold Hafner 19 Animal-based food vs. plant based food EnKü – Energy efficient kitchen

ENKÜ – Energetischer Fußabdruck

0,08 kg CO2/kg LM 14,00 kg CO2/ kg LM Naxos/ 13 June 2018 Gerold Hafner 20 Food waste in project kitchens Naxos/ 13 June 2018 500 1000 1500 2000 2500 3000 3500 4000 4500 5000 100 200 300 400 500 600 700 800 35 37 39 41 43 45 47 49 51 53 2 4 6 8 10 12 14 16 18 20 22 24 26 28 Number of meals per week Food waste per meal [g/Portion] week Wochenmittel an LMA pro verkaufter Hauptseise Anzahl verkaufter Hauptspeisen pro Woche 2015 2016 Christmas Pentecost summer holidays Carneval
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21.06.2018 Universität Stuttgart 11 Gerold Hafner 21 Origin of food waste Naxos/ 13 June 2018 20 40 60 80 100 120 140 BSH Navitas WWK InfraServ Campus Food waste per day [kg/day] Schulrückläufe Tellerreste Überproduktion Produktionsverluste Gerold Hafner 22 Avoidable food waste Naxos/ 13 June 2018 20 40 60 80 100 120 140 BSH Navitas WWK InfraServ Campus Food waste per day [kg/day] Schulrückläufe Tellerreste Überproduktion Produktionsverluste 46% 74% 40% 90%
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21.06.2018 Universität Stuttgart 12 Gerold Hafner 23 Food waste related to food input Naxos/ 13 June 2018 8% 13% 6% 33% 50.000 100.000 150.000 200.000 250.000 BSH Navitas WWK InfraServ Campus Quantity per year [kg/year] Summe der eingekauften Lebensmittel Summe vermeidbarer Lebensmittelabfall Gerold Hafner 24 Surplus production Naxos/ 13 June 2018 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% BSH WWK InfraServ Campus Hauptkomponente Beilagen Gemüsebeilagen Vorspeise Dessert Salatbuffet Dressing Suppe Saucen
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21.06.2018 Universität Stuttgart 13 Gerold Hafner 25 Composition of energy consumption Ventilation, 35% heating, 9% hot water preparation, 6% kitchen processes lighting, 6% green: electricity,
  • range: thermal energy
Naxos/ 13 June 2018 Gerold Hafner 26 energy consumers Naxos/ 13 June 2018 25 50 Gläserspülmaschine Kipper links 2 Vario Cooking Center 1 Wärmebecken 2 Kippbratpfannen 2 Wärmebecken Topfspülmaschine 3 Kombidämpfer Stromverbrauch [kWh/Tag] Infraserv 25 50 3 Kühlzellen 2 Tiefkühlschränke Großkochfeld Chiller Freezer Kombidämpfer 2 Kombidämpfer 1 Doppelkammerspülm… Stromverbrauch [kWh/Tag] Campus rot: Lüftung, blau: Kühlung, orange: Spülen, grün: Andere
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21.06.2018 Universität Stuttgart 14 Gerold Hafner 27 Recommendations (excerpt) Naxos/ 13 June 2018 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 28 Heating basins – status quo ante example Naxos/ 13 June 2018 2 4 6 8 10 12 14 16 Electricity demand [kW] Heating basin left 2 4 6 8 10 12 14 16 Electricity demand [kW] Heating basin right
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21.06.2018 Universität Stuttgart 15 Gerold Hafner 29 Heating basins – after optimization example Naxos/ 13 June 2018 2 4 6 8 10 12 14 16 Energy demand [kW] Covering of basin Original Abdeckung 2 4 6 8 10 12 14 16 Energy demand [kW] Filling with warm water Original Warmwassernutzung Energy saving: 10% Energy saving: 29% Gerold Hafner 30 Heating basins – switch on when needed example Naxos/ 13 June 2018 2 4 6 8 10 12 14 16
  • Elektr. Leistung [kW]
Adapted switch on management Original späteres Einschalten 2 4 6 8 10 12 14 16
  • Elektr. Leistung [kW]
Stepwise switch off keine Anpassung stufenweises Ausschalten Energy saving: 14% Energy saving: 32%
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21.06.2018 Universität Stuttgart 16 31

ENERGY CONSUMPTION PER PORTION

BSH Navitas WWK Infraserv Campus Main courses [portions/year] 160.447 126.578 215.481 38.725 1 2 3 4 5 6 BSH WWK InfraServ Campus energy consumption [kWh/portion] Strom Wärme Gas Naxos/ 13 June 2018 32

GHG EMISSIONS FROM ENERGY CONSUMPTION

1 2 3 BSH WWK InfraServ Campus GHG emissions [kg CO2e/portion] Strom Wärme Gas emission factors: Electricity ~ 0,61 – 0,65 Heat ~ 0,20 – 0,27 [kg CO2e per kWh] source: GEMIS The majority of GHG emissions are due to electricity consumption and thus above all to kitchen processes. Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 17
  • Heraklion, Crete (GR)
  • monitoring + system optimisation in hotels
  • restaurant for surplus food
  • Production of plastics from food waste
Gerold Hafner 33 A Holistic Managing Approach for Urban Environments, 2018 - 2021 http://www.uia-initiative.eu A2UFood - Avoidable and Unavoidable Food Wastes Naxos/ 13 June 2018
  • industry partner: Bizerba
  • Zollernalbkreis, (district in Baden-Württemberg)
  • Ministry of the Environment Stuttgart
  • Canteens, restaurants, households in the district
Gerold Hafner 34 Tools for industry, households and small restaurants, 2018 - 2020 Tools for monitoring and waste minimization Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 18

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
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21.06.2018 Universität Stuttgart 19 „We save food!“ Alliance against food losses of Bavaria 37 Naxos/ 13 June 2018

RESOURCEMANAGER‐FOOD

RESOURCEMANAGER FOOD 38 In cooperation with Gefördert durch Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 20 composition RESOURCEMANAGER FOOD 39 The measuring system consists of::
  • All-in-One-PC or Tablet
  • electronic scale (USB)
  • Software and user interface:
RESOURCEMANAGER-FOOD Naxos/ 13 June 2018 User interface RESOURCEMANAGER FOOD 40 Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 21 RESOURCEMANAGER FOOD 41 measured facilities:
  • hotels,
  • company canteens,
  • care,
  • university canteens
  • school cantines
  • food vending machines
  • catering events
  • system gastronomy
Naxos/ 13 June 2018 Food waste at the breakfast buffet measurement results (example) 42 Dieses Beispiel zeigt die Optimierungsschritte bis zum möglichen Idealzustand (Optimum ≠ 0). 3 Optimierungsschritte Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 22 Food waste "food vending machine" measurement results (example) 43 0% 10% 20% 30% 40% 50% 60% 70% 200 400 600 800 1.000 1.200 1.400 1.600 1.800 KW 17 KW 18 KW 19 KW 20 KW 21 KW 22 KW 23 KW 24 Verlustquote in % Stückzahl Kalenderwoche food vending machine (KW 17 - KW 24, 2017) Produktion (Stück) Verwurf (Stück) Verlustquote (%) Quelle: http://www.crane-gmbh.de (2017) Naxos/ 13 June 2018

RMF Mobile

Online Monitoring

Universität Stuttgart 44
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21.06.2018 Universität Stuttgart 23 RMFOOD.DE 45 RMFOOD Mobile Gefördert durch Local system: Hardware + Software Online-System RMFOOD.DE RMFOOD.DE 46 RMFOOD Mobile Gefördert durch Mobile Website Features:
  • Enter measurement data online
  • Weighing or quantity recording
  • Online data processing
  • Visualization and Benchmarks
  • Free use
www.rmfood.de
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21.06.2018 Universität Stuttgart 24 47

www.rmfood.de RESOURCEMANAGER FOOD - ONLINE

Naxos/ 13 June 2018 48

www.rmfood.de RESOURCEMANAGER FOOD - ONLINE

Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 25

Summary

50

Conclusions (excerpt)

  • 15% reduction of energy consumption (average)
  • Most of the measures can be implemented quickly and easily, usually
with economic advantages
  • External incentive ecessary, e.g. awareness raising (measuring /
monitoring), consulting, training and support during implementation phases.
  • Significant reduction of GHG
Naxos/ 13 June 2018
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21.06.2018 Universität Stuttgart 26

Co-authors

Gerold Hafner Malte Rubach Philipp Pilsl Dominik Leverenz Hans Daxbeck E-Mail Telefon +49 (0) 711 685-

Thank you very much!

Gerold Hafner 6 54 38 University of Stuttgart, ISWA (RIK) Gerold.Hafner@iswa.uni-stuttgart.de Bandtäle 2 70569 Stuttgart Germany