HANZEUNIVERSITYOFAPPLIEDSCIENCESSchoolofCommunication&MediaHanzeUniversityGroningenHanzeHonoursTalentProgram

ResearchProposal-FoodWasteProject

Authors:PhilippSantosdeOliveira(321255)MelanieKamping(316531)CarlavanDijk(314728)KarolinJambor(317657)FranziskaSaell(319395)VivienneDuensing(318919)

Mentors:KenDrozdPieterSwieringerSeanSmith

Wordcount:3167February4th2017Assignedby:EurestandtheHonoursTalentProgramGroningen,theNetherlands

2

ExecutiveSummaryInthepastsixmonths,sevenHonoursstudentsfromtheSchoolofCommunication,Media&

ITandtheEurestaccountmanagerfortheHanzeUniversityhavejoinedtheireffortsinfighting

foodwasteattheHanzeUniversity.Startingfromscratch,wehadtogatherinformationon

howthefoodsupplyatHanzeisorganized,whichactorsplayaroleintheprocess,andhow

aninterventioncanbeexecuted.

Theresultofthisinformationgatheringprocessrevealedthattheissueisofamuchgreater

complexity than we had expected. Through desk research, interviews, observations and

conversations,welearnedthatanumberofpartiesareinvolvedinthesupplyofsandwiches,

muffins, lunches, drinks, andother snacks, and all of themneed tobeonboardwith the

projectinorderforustostartanalysingempiricaldataontheissue.Wepitchedourideaof

fightingfoodwasteatHanzetoPaulvanWijk,memberofthedirector’sboardofHanze,and

PetervanderWell,managingdirectoroftheFacilityDepartmentofHanze.Bothemployees

wereenthusiasticabouttheideaandassuredustheirsupportfortheproject.Wetherefore

havethethreemainpartiesinvolvedinthecateringservicesatHanzeonourside:

- TheDirector’sBoard- TheFacilityDepartment- Thecaterer

Asitwasnoteasytomakeappointmentswiththeformertwo,andwehadtogainanoverview

ofhowcateringworksattheHanzeUniversity,wedidnotmanagetotakethisprojectasfar

aswewouldhavelikedto.This,however,opensupadoorforfuturehonourstocontinue

working on the fight against food waste at our very own university. All the necessary

permissionshavebeengivenbytherespectiveauthorities,andthepathforcontinuingthis

projecthasalreadybeenlaidoutforthemaswell.

Thisdocumentwillgiveyoualltheinformationyouneedtostepinourfootstepsandcarry

outthenextstepsofthisremarkableproject.Onthefollowingpages,youwillfindcontact

details,researchresults,astep-by-stepguide,andmuchmore.

3

TableofContents

ExecutiveSummary...................................................................................................................2

1.ProjectContext......................................................................................................................41.1. GeneralinformationandimportancetotheHanzeUniversity.............................................41.2. Process...................................................................................................................................51.3. Challenges&Opportunities...................................................................................................61.4. ProblemDefinition.................................................................................................................6

2.TheoreticalFramework/ResearchPerspective.....................................................................72.1.ResearchObjective......................................................................................................................72.2.ResearchAreas.............................................................................................................................7

2.2.1.Preliminaryresearch.............................................................................................................72.2.2.Behaviouralscienceliteratureregardingtofoodwaste.......................................................92.2.3Howotherentitiestacklefoodwaste..................................................................................10

2.3.ResearchQuestions...................................................................................................................12

3.ResearchStrategyandResearchMethodology...................................................................13

4.DataCollection....................................................................................................................134.1.EurestStaff.................................................................................................................................134.2.HanzeStaff&Students..............................................................................................................14

5.PotentialDeliverables.........................................................................................................14

Referencelist...........................................................................................................................15

Appendix.................................................................................................................................17FoodwasteevaluationformforEureststaff....................................................................................17Briefexplanationoftheprojectforinterestedparties.....................................................................18PotentialdesignoftheEurest/Hanzeapp(discountafter5pm)......................................................20Template:InterviewQuestions.........................................................................................................22

4

1.ProjectContextWe are seven Honours students of the faculty of Communication,Media and ITwho are

currentlyworkinginclosecooperationwithDickSchievels,theAccountManagerofEurest,in

ordertodrasticallyreducefoodwasteatHanzeUniversityofAppliedSciences(“Hanze”).Food

waste isatopicthat isoftenoverlookedorcovertly ignored inmainstreammediaandthe

generalpublic.Weareusingthisopportunity,whichisbeingprovidedtousbyEurestandthe

HonoursTalentProgram,tobringthistopictotheattentionofthestaffandstudentsatthe

HanzeUniversity.

EurestprovidestheHanzeUniversitywithcafes,cafeterias,andacateringservices.Thecafes

andcafeteriasaresuccessfullyleadusingapushstrategy,inwhich,asresearchhasshown,

fewamountsoffoodsarebeingwasted(roughly1.4%).IncooperationwithDickSchievels,

the AccountManager of Eurest, we established that the largest amount of food is being

wastedthroughthecateringserviceusedbymanystaffmembersoftheHanzeUniversityon

adailybasis.Foodanddrinksorderedviatheintranetareoftenorderedinlargequantitiesfor

meetings, workshops, presentation, etc. The amounts ordered are purely based on

estimationsbythestaff.Thisisthecrucialpointinwhichfoodwastetakesplace.Thisisnot

onlyanethicalormoralissue,butafinancialburdenfortheHanzeUniversityaswell.

1.1. GeneralinformationandimportancetotheHanzeUniversity

Reducingfoodwasteandimplementingimprovedconsumerbehaviourcanbebeneficialfor

theHanzeUniversityforanumberofreasons.Firstly,indoingthis,Hanzecandemonstrate

corporatesocialresponsibilityandthusimprovetheircorporateimage.Secondly,wastingless

as a result of less food being ordered can result in saving the Hanze University financial

resources.

Weneedtheauthoritytotalkwiththepeopleinvolvedintheorderinganddeliveryoffood

for “educational purposes” in the broadest sense; e.g. conferences, workshops, client

meetings, etc. This target group includes lecturers, assistants, support staff, and Eurest

employees.Wewillalsoneedtomonitortheorderingprocessthroughwhichstaffusuallygo

whenplacingtheirorderfromstarttofinishtounveilanyunderlyingpatternsthatcouldbe

affectingfoodwasteattheHanzeUniversity.Finally,wewouldalsoliketogaininformation

abouttheofficialpoliciesregulatingtheorderingoffoodforHanzestaffmembers(e.g.for

5

whichpurposes theyareallowed toorder food; are they solely responsible forwhat they

order;etc.).

1.2. Process

SeveralstepsneedtobeundertakeninordertosuccessfullyreducefoodwasteattheHanze

University.Ourprojectwill focusonfirstlydocumentinghowmuchfoodisactuallythrown

away,whichwillbedonebyEureststaff.Wehavecreatedaformthatindicatesthefoodthat

wasordered(ontheleftcolumn)andhowmuchfoodwasthrownawayafterthemeetinghas

takenplace(ontherightcolumn).Pleasefindthisdocumentintheappendixonpage17.After

thesedatawerecollected,wewouldthenliketoestablishasystemontheorderingwebsite

that emits a warning alert if too much food is ordered for a certain amount of people.

Currently,thebanquetingwebsiteisdesignedinawaythatstaffcanorderasmuchasthey

wouldliketowithoutanyconsequences.Thewebsitecanbechangedindesignsothiswillbe

prevented.Theideaforthewebsiteorderingprocessisthefollowing:

-Step1:First,staffwillneedtofillindetailsaboutthemeeting(whereisthemeeting

andhowmanypeoplewillattend).

-Step2:Thestaffcanselectthefoodsanddrinkstheywishtoorder(nottheamount).

- Step 3: The system calculates how much food and drinks are adequate for the

meeting.

-Step4:Staffcanchangetheautomatedorder(Iftheamountissignificantlychanged

upwards,anexclamationpointwillappearwithapop-upaskingiftheselectedamount

offoodisreallyneeded).

-Step5:Staffwillpayfortheorder.

-Step6:Staffwillreceiveaconfirmationoftheorder.Therefore,weactivelymake

peopleawareoforderingtoomuchfoodandthereforestimulateanattitudechange.

Additionally,wewill establish a system that sends out emails to peoplewho have

orderedtoomuchfoodautomaticallysoastoproactivelymakethemconsciousoftheir

wastingfood.

6

1.3. Challenges&Opportunities

The students taking part in this project have a variety of other responsibilities, including

writing their Bachelor thesis abroad. For this reason, the constellation of full time active

studentsvaries.Thisisachallengeandthreattotheprojectanditsimplementation.Astrong

cooperationbetweenthehonoursmentorsaswellasthehonoursstudentstorecruitnew

teammembersneedstotakeplace.

1.4. ProblemDefinition

AttheHanzeUniversityfoodisbeingwasted.TheEureststaffisnotabletotacklethisproblem

alone,itisdependentontheeffortsandachangeofbehaviouroftheHanzeUniversitystaff

accordingly.Forone,theEureststaffandEurestitselfcanmakechangesandimprovements

on their current push strategy at cafes and cafeterias, however, food waste can only be

minimizedinthisarea, if incooperationwithHanzestudentsandstaff.Secondly,themain

foodwastetakesplacewiththepullstrategyofEurest,inthecateringservice.Toomuchfood

isbeingorderedandthereforewasted.

7

2.TheoreticalFramework/ResearchPerspectiveTheresearchaspectofthisprojectaimstoprovideknowledgeandinformationregardingthe

foodwasteattheHanzeUniversity,ingeneralandbehaviouralpatterns.

Figure1.:TheoreticalFramework

2.1.ResearchObjective

Theresearchobjectiveistodesignanawarenesscampaignandimplementationplanfora

systemchangeforEuresttotacklefoodwasteattheHanzeUniversity,

bygatheringandanalysingdataaboutfoodwasteattheHanzeUniversity,howithasbeen

tackledbyotherentitiesaswellasbyconsultingbehaviouralscienceliterature.

2.2.ResearchAreas

2.2.1.Preliminaryresearch

ThisisresearchforthefoodsupplieroftheHanzeuniversity,Eurest.Theywouldliketofind

outwaysofthrowingawaylessfoodtobecomemoreenvironmentalfriendly.

According toNU.nl (2015),Dutchpeoplewastearound2.5millioneurosof foodannually.

Consequently,everypersoninHollandthrowsawayaround50kgoffood.Thisincludesone

millionbreadperday.Thatis28millionslicesofbread,ifeveryoneatefourslicesofbreadper

day, around seven million people could eat lunch with bread that is thrown away.

8

Consequently,ithurtstheenvironmentsinceitcostsagreatdealofenergyandresourcesto

producethefood,shipit,packageit,etc.Thefoodwasteisashighasitisbecausepeoplebuy

toomuchfoodandthrowawayfoodthatisstilleatable.Additionally,peopledonotknowthat

theywastethislargeamountoffoodbecause75%oftherespondentsofaresearchconducted

byNU.nlsaidtheythoughttheythrewawaylessfoodthanotherpeople.

Regulations

In addition to that, a great deal of food is thrown away because the regulations in The

Netherlandsarereallystrict. It is forbiddentodistributemeat,dairy,orfishwhenit isstill

goodbutpastthedate.Thegovernmentsetagoaltoreducefoodwastewith20percentin

2015. However, this was not doable. Partly, because the government extended the

abbreviatedtheexpirationdatewithtwodayswithoutdoingactualresearchtothis(Giessen,

2014).

Consequences

Foodwastehasmanyconsequences.AccordingtoMitchelvanVoorbergen(2016),writerat

website Natuur &Milieu, the size of the consequences depends onwhat type of food is

wasted.Meatcostsalotmoreenergyandresourcestoproducethanforinstancevegetables.

Without foodwaste,everyperson inTheNetherlandswouldproduce1.5% lessemissions.

Martine Rutten (2013) found out that if therewas 50% less foodwaste in Europe, every

Europeanwouldsave€153peryearanda farmlandasbigasBelgiumwouldno longerbe

needed. Shealso stated thateven thoughon the short termdecreasing foodwastehasa

negativeeffectonsalesthelong-termeffectwillconsequentlybepositive.

Thetop5mostwastedproductsaccordingtoCREM2013are:

1. Dairy

2. Bread

3. Vegetables

4. Fruit

5. Saucesandfats

9

2.2.2.Behaviouralscienceliteratureregardingtofoodwaste

GustavoPorpino(2016)statesthatbehaviouralresearchcanbeagreathelpinorderto

knowhowtoframemessagesandchangebehaviour.Moredataconcerningfoodwaste

togetherwithempiricalresearchhelpstounderstandtheconceptbetter.Hecreatedthe

tableshownbelow(Table1).Ofcoursethecontenthastobeadaptedinorderforittofit

withthisreport(FoodwasteduringeventsinsteadofHouseholdfoodwaste).Though,this

tablecouldbeveryhandyforthenexthonoursteamwhendoingresearch.Emotionsand

communicationinitiativescanbeinvestigatedthroughexperimentsandcrosssectional

research,retailandmarketingstimuliandconsumerculturecanberesearchedthrough

ethnographicorientedresearch.Themeasurementvalidationforthisprojectistheamount

offoodwastedateventsinsteadoffoodwasteinhouseholds.Then,behaviouraleconomics

areapplied(whydopeoplesometimesmakeirrationaldecisions?Whyandhowdoestheir

behaviournotfollowthepredictionsofeconomicmodels?(Investopedia,2017)),which–

hopefully–leadstothedesiredscenario:sustainableconsumption.

Table1:Frameworkforfutureresearchonfoodwaste(Porpino,2016)

ResearchofBrendaEllisonandJasonLusk,fromtheuniversityofIllinoisandOklahoma,

discoveredthatthereisarelationshipbetweenhowmuchthefoodcostsandthelikelihood

ofthrowingawaythefood.Theirconclusionisthatfoodwasteistheresultofrational

thoughtratherthanjustforgettingit(Porterfield,2016).However,thepeoplethatorder

10

foodatHanze,normallydonothavetopayforthefood.Thiscanmakeiteasierforthemto

eventuallythrowawaythefood.Maybe,whentherewouldbeacertainconsequencewhen

foodhastobethrownawaythiscouldincreasetheurgency

ofnotthrowingthefoodaway.

2.2.3HowotherentitiestacklefoodwasteMilieuCentraal–theDutchGovernment

MileuCentraalisaDutchfoundationwhichgoalitistomake

peopleawareofenergyandfoodwaste.Thefoundationwas

establishedbytheDutchgovernment in1997,bywhichit is

mostly financedsince2005.Cooperationpartnersare, since

2005,theDutchMinisterofInfrastructureandEnvironment,

theDutchMinisterofDomesticAffairs,aswellastheDutch

royalfamily.CompaniesthatstandincooperationwithMilieu

Centraal are, amongothers,Oxxio, Vara, Eneco, andANWB

(Milieu Centraal, 2016). Among other national initiatives,

Milieu Centraal promotes the reduction of food waste. In

ordertodoso,thefoundationprovidescitizenswithastep-

by-stepplanonhow to reducewastewithdifferenthelpful

tips. Citizens can chose to stick Nee-Nee-stickers on their

doorstoavoidbrochuresthatwouldgotothegarbageright

awayinanycase.Thosestickerscanbeboughtonlineorvia

themunicipality.Iftherearepeoplethatactuallywanttoread

thebrochures,theyareencouragedbyMilieuCentraaltodo

soonline.Additionally,thefoundationencouragescitizensto

dogroceries inamoreconsiderateway.Accordingtothem,

peopleshouldchecktheirstoreoffoodfirstandthinkaboutwhattheyreallyneedandonly

thengotothesupermarketoffarmersmarkettobuyonlythatamountoffoodthatisreally

needed. Furthermore,Milieu Centraalmakes sure that citizens are aware of the fact that

thingssuchascloths,electronics,andbyciclescanbereparedandthenusedseveraltimes.

Thefoundationpointstoso-called„repaircafés“thathelprepairanykindofthings.Alongwith

that,second-handshopsareadvertisedandnamedasagoodalternativetothrowingthings

11

away.

MilieuCentraaltriestoconveytheconsideratedealingwithfoodwasteasafunthingtodo.

Thefoundationoffersanonline„foodwastediary“forcitizenstodocumenttheirbehaviorin

throwingawayfood.Citizensareencouragedtocounttheamountsoffoodtheyhavethrown

away. With a calculator, they can measure after 14 days how much money they have

figurativelythrownaway.Inordertomaketheissueoffoodwastemorevisibleandeasierto

understand,MilieuCentraaldesignsinfographicsthatdepicttheissueandnumbers.

Furthermore, the foundation informs citizens about figures and numbers concerning food

waste.Thosefiguresarepresentedinawaythattheyareeasytograpsforthecitizens.For

example,thefoundationindicatesthat,peryear,eachpersonwastes50kilogrammsoffood

andthatthisisequivalenttoaround150€peryear(MilieuCentraal,2016).MilieuCentraal

alsodraws the linebetween foodwasteand theenvironment. It informsabouthow food

waste contributes to environmental pollution. People get informedabout the energy that

needstobesuppliedinordertoprocesswaste.Additionally,topcissuchastheemissionof

greenhousgasarediscussed(MilieuCentraal,2016).

With theestablishmentofMilieuCentraal, thegovernment informs thepublicabout food

waste,makesitawareofconsequences,andprovidestipsandpracticalhands-oninformation

inordertoreducefoodwaste.

RijksuniversiteitGroningen

TheRUGhasdoneresearchinfoodwasteanditsorigins.Bybringingthescientificaspectof

foodwastetoamoreadvancedlevel,theRUGiscontributingtothefightagainstfoodwaste.

“Kromkommer”isanorganizationownedbytwoRUGstudentswiththegoaltochangethe

foodwastesystem.Themission

oftheorganzation istosaveall

fresh foods such as vegtables

andfruitsthatwouldhavebeen

thrown away because of

aestethics or overproduction

(RUG, 2016). The Kromkommer

team holds guest lectures on a

regularbasisinwhichitinforms

12

aboutfoodwasteand itsconsequences.TheconceptofKromkommer is toproducesoups

fromvegetablesandfruitsandtoselltheminshopslocatedallovertheNetherlandsaswell

asinwell-knownonlineshopssuchastheBody&FitShop(Kromkommer,2014).

2.3.ResearchQuestions

The followingsectionwill contain thecentralandsub researchquestions thatwillprovide

descriptiveknowledge.AccordingtoVerschuren&Doorenwaard,descriptiveknowledgeis

fortheresearcher“whowantstoproducedescriptiveknowledgeintendstodescribeacertain

object,phenomenon,situation,eventordevelopmentasaccuratelyandcomprehensivelyas

possible”(Verschuren&Doorewaard,2010).

Inordertoanswertheresearchobjective,theresearcherneedstodetermine“theknowledge

that isusefulornecessary toachieve the researchobjective’’ (Verschuren&Doorewaard,

2010)byformulatingasetofresearchquestions.

1. WhatcanthecurrentawarenessaboutfoodwasteintheNetherlands,tellusabouthow

totacklefoodwasteattheHanzeUAS?

a. Whatraisesawarenessamongpeople?

b. Whichstrategiesareusedtoraiseawareness?

c. Whohasbeensuccessfulthusfarandcanbeusedasanexample?

2. Whatinformationcanbeimplementedinthepop-upsoftheCateringWebsite?

a. Whatmakesapop-upsuccessful?

b. Whatmakesapop-upunsuccessful?

c. WhatcanbeimplementedintheHanzepop-up?

13

3.ResearchStrategyandResearchMethodologyAccording to Verschuren&Doorewaard three key decisions have to bemade in order to

developaresearchstrategy(Verschuren&Doorewaard,2010):

1.Breadthvs.Depth

2.Qualitativevs.quantitativeresearch

3.Empiricalvs.deskresearch

Basedonthismodelthestrategyofthisresearchisdesigned.Thedeskresearchwillinclude

thebroad,qualitativeresearchapproach.Itwillgiveanoverviewoftherequiredinformation

tounderstandthegeneraltopicoffoodwaste.Havinggainedthatunderstandingitispossible

tosetupaprojectforaneducativecampaignattheHanze.Thedeskresearchenablesthe

thoroughanalysisofinformationfromonlinemediaandofflinepublications,suchasbooks.

Theresearchquestionswillbethebasistoensureavalidresearchresult.Theywillconstantly

beconsulted,handinhandwiththeresearchobjective.Theresearchcontentandoutcome

willbecomparedtotheobjectiveandquestionsregularly.Theframeworkoftheconsulted

materialistobeassessedinaccordancetothegivenobjectiveandresearchquestions.The

findingswillbepresentedinasummarizedmanner, inordertoensureeasyunderstanding

andrelationtothegivencontext.

4.DataCollection

4.1.EurestStaff

Forthecollectionof foodwaste,wehavedevelopedaformthatshouldbehandedoutto

Eureststaff.Theemployeeswillnotehowmuchfoodhasbeenorderedforwhichoccasion,

andhowmuchofitwasactuallyconsumed.Thesedatahavetobecollectedoveraperiodof

atleastonesemester,preferablyanentireacademicyear.Thiswillresultinthemostaccurate

measurementofaverageconsumptionperpersonandincludespecialperiodssuchasweeks

withoutlectures,largeevents,etc.Ifthedataisonlycollectedforashortperiodoftime,it

will likely not reflect the actual average amount of products that are consumed, and the

algorithmontheorderingwebsitewouldcalculateincorrectamountsoffood.Thiswouldlead

toHanzestaffnottrustingthemechanismandallofourworkwouldturnobsolete.

TheformthatistobehandedouttoEureststaffcanbefoundintheappendixonpage17.

14

4.2.HanzeStaff&Students

Interviews with teacher’s assistants, Hanze staff in general, actively using the Catering

Websitearetobeconducted.Studentswillbeinterviewedregardingtheirknowledgeoffood

wasteingeneral.Interviewexamplescanbefoundintheappendixonpage23-24.

5.PotentialDeliverablesBy the endof June2017, theproject teamaims tohave achieved fourmaindeliverables.

Firstly,wewillhaveconductedextensiveresearchonhowmuchfoodisbeingwastedatHanze

and created an overview of these findings. Secondly, we will have established general

quantitiesregardinghowmuchfoodiseffectivelynecessaryforanaveragepersoninvarious

situations(e.g.howmuchcoffeeduringatwo-hourworkshop;howmuchbreadfora“Dutch

lunch”;etc.).Thirdly,wewanttocreatean“alert”onthewebsitethatisusedbyHanzestaff

fororderingfood.Thisalertshouldinformthepersonathandthattheymightbeattempting

toordertoomuchfoodregardingthepurposestheyareintendedfor.Last,butnotleast,we

wouldalsoliketodesignanoutlineforamobileapp.ThisappwouldbemanagedbyEurest

staff,whowouldsendapushnotificationinformingeverybodywhodownloadedtheappand

is within a predetermined vicinity about discounts on certain products (e.g. 25% off on

sandwiches or muffins that would otherwise likely be thrown away). Due to constraints

regardingthetimewehaveforthisproject,theactualdesignandimplementationofthisapp

couldbetakenoverbyanothergroupofHonoursstudents.

15

ReferencelistGiessen,G.(2014)Langerhoudbaardan2014:Trouw.Site:

http://www.trouw.nl/static/nmc/nmc/varia/longreads/voedselverspilling/ind

ex.html[retrievedon:19/01/2017]

Investopedia(2017)BehavioralEconomics.Site:

http://www.investopedia.com/terms/b/behavioraleconomics.asp#ixzz4XdukbUHd

[retrievedon01/02/2017]

Kromkommer.(2014).overons.RetrievedJanuary28,2016,fromKromkommer:

http://www.kromkommer.com/over-ons/

MilieuCentraal.(2016).AboutUS.RetrievedFebruary3,2017,fromMilieuCentraal:

https://www.milieucentraal.nl/over-milieu-centraal/about-us/

MilieuCentraal.(2016).VoorkomVoetselverspilling.RetrievedJanuary27,2017,fromMilieu

Centraal:https://www.milieucentraal.nl/milieubewust-eten/voorkom-

voedselverspilling/

NU.nl(2017)Nederlandersverspillenjaarlijks2,5miljardeuroaanvoedsel.Site:

http://www.nu.nl/advertorial/advertorial-sire-voedselverspilling/3987536/nederland

ers-verspillen-jaarlijks-25-miljard-euro-voedsel.html[retrievedon19/01/2017]

Porpino,G.(2016)Householdfoodwastebehavior:avenuesforfutureresearch:Brazilian

AgriculturalResearchCorporation.

Porterfield,A.(2016)Eliminatingfoodwasterequiresbehavioralchanges,butGMOscan

helptoo:GeneticLiteracyProject.Site:

https://www.geneticliteracyproject.org/2016/09/14/eliminating-food-waste-

requires-behavioral-changes-gmos-can-help/[retrievedon30/01/2017]

16

RUG.(2016,April15).NofoodwasteforKromkommer.RetrievedHanuary27,2016,from

UniversityofGroningen:http://www.rug.nl/ucg/news/no-food-waste-for-

kromkommer

Rutten,M.(2013)Agriculture&Foodsecurity:Whateconomictheorytellsusaboutthe

impactsofreducingfoodlossesand/orwaste:implicationsforresearch,policyand

practice:BioMedcentral.Site:

http://agricultureandfoodsecurity.biomedcentral.com/articles/10.1186/2048-7010-2

-13retrievedon:19/01/2017

Voorbergen,M.(2016)Explainer:Foodwaste:Natuur&Milieu.Site:

https://www.natuurenmilieu.nl/themas/kenniscentrum/explainer-

voedselverspilling/[retrievedon:19/01/2017]

WasteNoNetwork(2016)CampusrestaurantinNijmegengaatvoedselverspillingtegen.Site:

http://www.nowastenetwork.nl/catering/de-refter-en-akkuraatd-gaan-voedselverspi

lling-tegen/[retrievedon19/01/17]

Westerhoven,M.(2013)BepalingvoedselverliezeninhuishoudelijkafvalinNederland:

CREM,Amsterdam

17

Appendix

FoodwasteevaluationformforEureststaff

18

Briefexplanationoftheprojectforinterestedparties

19

20

PotentialdesignoftheEurest/Hanzeapp(discountafter5pm)

21

22

Template:InterviewQuestions

23

24