Povezanost sastava i količine obroka na proizvodnju otpada od hrane u ugostiteljskim objektima

master's thesis

• Title (english): Relation of meal composition and quantity on the production of food waste in catering objects
• Author: Jona Šurić
• Mentor: Neven Voća (mentor)
• Committee member: Neven Voća (predsjednik povjerenstva)
• Committee member: Vanja Jurišić (član povjerenstva)
• Committee member: Željka Zgorelec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Sustainable Technologies and Renewable Energy Sources); Zagreb
• Defense date and country: 2018-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Otpad i gospodarenje s njime jedna je od glavnih tema današnjice. U otpad se ubraja sve što se nakon određene aktivnosti pojavljuje kao nusproizvod bez vrijednosti. Razvoj turizma, a time i ugostiteljstva, generira određene negativne učinke. Jedan od njih je neprikladno gospodarenje otpadom od hrane. Napori da se udovolji novim trendovima gospodarenja otpadom nisu dovoljni ukoliko se pravilno ne uvede sustav prevencije i odvojenog prikupljanja otpada koji nastaje u ugostiteljskoj djelatnosti. Cilj ovog istraživanja je utvrditi količinu otpada iz hrane koju proizvede ugostiteljski objekt te ga kvantificirati po kategorijama. Iz dobivenih rezultata utvrdilo se koja vrsta hrane preostale nakon konzumacije čini najveći udio u otpadu iz hrane. Mjerenjima se pokazalo koliko se otpada od hrane dnevno proizvede po jednom serviranom obroku. Rezultati mogu poslužiti kao smjernice za odgovorno zbrinjavanje ovakve vrste otpada u svrhu unaprjeđenja poslovanja istraživanog ugostiteljskog objekta.

Abstract (english)

Waste and it's management is one of the main topics nowadays. In waste, we count all that occurs after a certain activity as a by-product with no value. Development of tourism, and therefore catering, generates certain negative effects, and one of them is inappropriate food waste management. Efforts to comply with new waste management trends are insufficient unless a system of prevention and separate collection of waste generated in the catering business is properly introduced. The aim of this study is to determine the amount of food waste produced by the catering facility and to quantify it by categories. From the obtained results, it was determined which type of food would later make the largest share of food waste. Measurements have shown how much food waste per day is produced per serving. The results can serve as guidelines for responsible disposal of this type of waste to improve the business of the researched catering facility.

• Keywords: otpad; hijerarhija gospodarenja otpadom; biorazgradivi komunalni otpad; otpad od hrane; otpad na tanjuru
• Keywords (english): waste; waste management hierarchy; biodegradable municipal waste; food waste; plate waste
• Language: croatian
• URN:NBN: urn:nbn:hr:204:346075
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-10-12 09:23:04