Fig 1 - uploaded by Christopher Malefors
Content may be subject to copyright.
Boxplot of coffee waste (%) in the six participating Swedish restaurants (A-F) based on daily quantification data (n = 22, 20, 19, 10, 10, 5). Centre lines show the median, box limits the 25 th and 75 th percentiles (determined by Julia software) and whiskers 1.5 times the interquartile range (25 th to 75 th percentile). Outliers are represented by dots.
Source publication
Considering coffee's significant social role, reducing coffee waste is pivotal. We quantified liquid coffee waste generated in the Swedish food service sector and explored causes and potential mitigation measures. We combined quantitative data from 76 days across six restaurants with qualitative insights. The results showed that 10% of brewed coffe...
Context in source publication
Context 1
... was great variation within the individual restaurants, where daily coffee waste ranged from 0 to 40% (Fig. 1). Restaurant F had the lowest median waste percentage (4%), but also recorded waste for the smallest number of days (5). Restaurant A had the highest median waste percentage (around 11%), recorded over 22 days. Most restaurants exhibited occasional spikes in waste, resulting in their waste distribution patterns having a skewed ...
Citations
... Also, the amount of liquid food waste generated across all households is unknown as only 14 students included this fraction in their quantification. Although there are indications that liquid food waste may reach high levels, it is a fraction that is commonly overlooked, highlighting a need to include liquids in food waste quantification (Malefors et al., 2024a;Van Dooren et al., 2019). Major limitations in most food waste studies that try to quantify food waste are bound to occur when there is no set standard of how food waste should be quantified, resulting in difficulties to, for example, compare different studies against each other (Baquero et al., 2023;Withanage et al., 2021;Xue et al., 2017). ...
