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Titel der Präsentation
21.06.2018Universität 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
Titel der Präsentation
21.06.2018Universität Stuttgart 2
Introduction
3
Gerold Hafner 4
Aspects of food wastage
Food waste
• ethical
• ecological
• economical
• social
Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität Stuttgart 3
Gerold Hafner 5
Value chain
Consumption
Trade
Industryand crafts
Agriculture
Naxos/ 13 June 2018
Gerold Hafner 6
Value chain
Agriculture Food processing Trade Consumption
Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität Stuttgart 4
Gerold Hafner 7
Losses vs. wastes
DonationWastes
...
agricultureFood
processingTrade Consumption
out‐of‐home
FOOD WASTE
unavoidablepartiallyavoidable
avoidable
FOOD LOSSES
Optimizationpotential
reduction potentialreduction potential
Quelle: (Hafner, 2014)
households
Naxos/ 13 June 2018
Gerold Hafner 8
Food waste
Food waste
preparationresidues
(e.g. bones, peeling residues)
avoidablepartially
avoidableunavoidable
food leftovers
(e.g. cookednoodles, rice,
bread crust, etc.)
food
(not eaten, not marketable, etc.)
Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität Stuttgart 5
Gerold Hafner 9
households
Food waste in Germany
unavoidablepartiallyavoidable
avoidableFood 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 foodis thrown away.
FAO study (2011)1
1.3 billion tons of food wasteworldwide every year.
1/3 of all food produced worldwide isthrown away
Quelle: (FAO, http://www.fao.org/save-food, 2015)
1Quelle: (Gustavsson et al., 2011) 2Quelle: (Stenmarck et al., 2016) Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität Stuttgart 6
Gerold Hafner 11
United Nations prevention target
-50 %Food losses until
2030
Naxos/ 13 June 2018
research projectsrelated to monitoring + energy
12
Titel der Präsentation
21.06.2018Universität 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
Titel der Präsentation
21.06.2018Universität Stuttgart 8
Gerold Hafner 15
(2016 - 2018)
EnKü – Energy efficient kitchen
staffrestaurant
2
schoolcatering
2
staffrestaurant
1
staffrestaurant
3
schoolcatering
1
Naxos/ 13 June 2018
Gerold Hafner 16
EnKü – Energy efficient kitchen
1. Determining the actualsituation
2. Identification of energy-intensive areas
Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität Stuttgart 9
Gerold Hafner 17
EnKü – Energy efficient kitchen
3. Power consumption measurements
4. Calculation of CO2-emissions
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
Titel der Präsentation
21.06.2018Universität 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
0
500
1000
1500
2000
2500
3000
3500
4000
4500
5000
0
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
Num
ber
ofm
eals
per
wee
k
Foo
d w
aste
per
mea
l[g/
Por
tion]
week
Wochenmittel an LMA pro verkaufter Hauptseise Anzahl verkaufter Hauptspeisen pro Woche
2015 2016
Christmas Pentecostsummerholidays
Carneval
Titel der Präsentation
21.06.2018Universität Stuttgart 11
Gerold Hafner 21
Origin of food waste
Naxos/ 13 June 2018
0
20
40
60
80
100
120
140
BSH Navitas WWK InfraServ Campus
Foo
d w
aste
per
day
[kg/
day] Schulrückläufe
TellerresteÜberproduktionProduktionsverluste
Gerold Hafner 22
Avoidable food waste
Naxos/ 13 June 2018
0
20
40
60
80
100
120
140
BSH Navitas WWK InfraServ Campus
Foo
d w
aste
per
day
[kg/
day] Schulrückläufe
TellerresteÜberproduktionProduktionsverluste
46% 74%
40%
90%
Titel der Präsentation
21.06.2018Universität Stuttgart 12
Gerold Hafner 23
Food waste related to food input
Naxos/ 13 June 2018
8%13%
6%33%
0
50.000
100.000
150.000
200.000
250.000
BSH Navitas WWK InfraServ Campus
Qua
ntity
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
Titel der Präsentation
21.06.2018Universität Stuttgart 13
Gerold Hafner 25
Composition of energy consumption
Ventilation, 35%
heating, 9%
hot water preparation, 6%
kitchenprocesses
lighting, 6%
green: electricity, orange: thermal energy
Naxos/ 13 June 2018
Gerold Hafner 26
energy consumers
Naxos/ 13 June 2018
0 25 50
Gläserspülmaschine
Kipper links
2 Vario Cooking Center
1 Wärmebecken
2 Kippbratpfannen
2 Wärmebecken
Topfspülmaschine
3 Kombidämpfer
Stromverbrauch [kWh/Tag]
Infraserv
0 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
Titel der Präsentation
21.06.2018Universität 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
0
2
4
6
8
10
12
14
16
Ele
ctric
ityde
man
d[k
W]
Heating basin left
0
2
4
6
8
10
12
14
16
Ele
ctric
ity d
eman
d [k
W]
Heating basin right
Titel der Präsentation
21.06.2018Universität Stuttgart 15
Gerold Hafner 29
Heating basins – after optimization
example
Naxos/ 13 June 2018
0
2
4
6
8
10
12
14
16
Ene
rgy
dem
and
[kW
]
Covering of basin
Original Abdeckung
0
2
4
6
8
10
12
14
16
Ene
rgy
dem
and
[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
0
2
4
6
8
10
12
14
16
Ele
ktr.
Lei
stun
g [k
W]
Adapted switch on management
Original späteres Einschalten
0
2
4
6
8
10
12
14
16
Ele
ktr.
Lei
stun
g [k
W]
Stepwise switch off
keine Anpassung stufenweises Ausschalten
Energy saving: 14%Energy saving: 32%
Titel der Präsentation
21.06.2018Universität Stuttgart 16
31
ENERGY CONSUMPTION PER PORTIONBSH Navitas WWK Infraserv Campus
Main courses [portions/year]160.447 126.578 215.481 38.725
0
1
2
3
4
5
6
BSH WWK InfraServ Campus
ener
gyco
nsum
ptio
n[k
Wh/
port
ion]
Strom Wärme Gas
Naxos/ 13 June 2018
32
GHG EMISSIONS FROM ENERGY CONSUMPTION
0
1
2
3
BSH WWK InfraServ Campus
GH
G e
mis
sion
s[k
g C
O2e
/por
tion]
Strom Wärme Gasemission 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 electricityconsumption and thus above all to kitchen processes.
Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität 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
Titel der Präsentation
21.06.2018Universität 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
Titel der Präsentation
21.06.2018Universität Stuttgart 19
„We save food!“
Alliance against food losses of Bavaria
37Naxos/ 13 June 2018
RESOURCEMANAGER‐FOOD
RESOURCEMANAGER FOOD
38
In cooperation with
Gefördert durch
Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität 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
40Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität 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
Titel der Präsentation
21.06.2018Universität Stuttgart 22
Food waste "food vending machine"
measurement results (example)
43
0%
10%
20%
30%
40%
50%
60%
70%
0
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
Ver
lust
quot
e in
%
Stü
ckza
hl
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 MobileOnline Monitoring
Universität Stuttgart
44
Titel der Präsentation
21.06.2018Universität 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
Titel der Präsentation
21.06.2018Universität Stuttgart 24
47
www.rmfood.de
RESOURCEMANAGER FOOD - ONLINE
Naxos/ 13 June 2018
48
www.rmfood.de
RESOURCEMANAGER FOOD - ONLINE
Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität Stuttgart 25
Summary
50
Conclusions (excerpt)
• 15% reduction of energy consumption (average)
• Most of the measures can be implemented quickly and easily, usuallywith economic advantages
• External incentive ecessary, e.g. awareness raising (measuring / monitoring), consulting, training and support during implementationphases.
• Significant reduction of GHG
Naxos/ 13 June 2018
Titel der Präsentation
21.06.2018Universität Stuttgart 26
Co-authors
Gerold Hafner
Malte Rubach
Philipp Pilsl
Dominik Leverenz
Hans Daxbeck
Telefon +49 (0) 711 685-
Thank you very much!
Gerold Hafner
6 54 38
University of Stuttgart, ISWA (RIK)
Bandtäle 2
70569 Stuttgart
Germany