Food waste quantity and composition

Food waste quantity and composition

The rising cost of chemical fertilizers and environmental regulations have made organic fertilizers a more sustainable and resilient alternative. The application of biofertilizers derived from food waste provides an opportunity to close nutrient loops by returning recovered nutrients to agricultural soils. In addition to improving soil health and fertility, these biofertilizers promote a circular economy by valorizing nutrients present in organic waste that would otherwise be lost. The application of organic fertilizers also supports regenerative agriculture by improving soil health, resulting in more resilient soils and long-term benefits for agricultural productivity.
Name of your restaurant.
Please state the country where your restaurant is located.
Please specify the city or town where your restaurant is located.
Number of customers served per day.

Select how busy each day of the week is compared to the average number of customers.

Rows	More busy	Average	Less busy
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

Select how busy each month is compared to the average number of customers.

Rows	More busy	Average	less busy
January
February
March
April
May
June
July
August
September
October
November
December

Do you have an estimate of the total quantity of food lost or wasted at the restaurant? (kg per day)
Number of catering events hosted per year.
Average number of guests hosted per event.

Select how busy each month is compared to the average number of events hosted.

Rows	More busy	Average	less busy
January
February
March
April
May
June
July
August
September
October
November
December

Do you have an estimate of the total quantity of food lost or wasted at each catering event? (kg per event)

How much of the food waste is collected separately? [Please consider the following categories; Kitchen waste - Food loss during preparation and prepared food discarded when not served, Plate waste - Food uneaten by the customer that is leftover on the plate]

Rows	all	partly	none
Kitchen
Plate

Please indicate the share of the food wasted in the kitchen (preparation and food never served) below. (percentage in total food waste)

Meat and meat trimmings %
Bread / pasta / rice / noodles  %
Vegetable scraps  %
Dairy products %
Fruit scraps %
If available, Please indicate the approximate share of the food wasted on the plate (left on customer plate) below. (percentage in total food waste)

Meat  %
Bread / pasta / rice / noodles %
Vegetables %
Dairy products %
Fruits  %
Are there other sources of green waste being generated within your premises? if yes, please mention the quantity and type. (e.g garden trimming)
Any additional remarks that would be benifical to the study
For further information, please contact:

Neha Kittur

Masters student at Wageningen University and Research

Research intern at Biomass Research B.V

email: neha.kittur@wur.nl
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