Halving food waste boosts better meals
- Generation Waste
- Sep 8, 2025
- 4 min read
The latest report from the Swedish Food Agency (August 2025) shows that nursing homes in Sweden waste an average of 114 grams of food per person, per day an increase compared to the 2023 report. This is costly, unsustainable, and entirely unnecessary
Daniel, why is food waste such a big problem in nursing homes?
– A fundamental problem is that nursing homes often prepare too much food. In many cases, meals are delivered from central kitchens, which makes it difficult to adjust portion sizes in real time. This leads to consistent overproduction to ensure no portion is too small. In addition, it is not always clear how hungry the residents will be from day to day, which makes it even harder to adapt quantities.
– Another aspect is that elderly people may not be physically active enough to feel hunger. This can mean that the food isn’t eaten even though it has been prepared. So, it’s really about anticipating food needs and making the right adjustments something that is often missing.
What would you say is the biggest challenge for nursing homes when it comes to food waste?
– The biggest challenge is not knowing exactly how much food is needed, or how much each individual will eat. I believe nursing homes need more flexible systems to adjust portion sizes according to individual needs. One example could be offering different portion sizes small, medium, and large or the ability to adjust protein levels based on each resident’s requirements.
How can Generation Waste help nursing homes reduce food waste?
– Generation Waste can help by providing tools to measure and monitor food waste in real time. By collecting data, nursing homes get a clear picture of how much food is wasted and why. We can also support staff training, so that they become more aware of how much food is being lost and are better equipped to plan and adjust portion sizes.
How can reducing food waste affect elderly care in the long term?
– If nursing homes succeed in reducing food waste, they could free up resources to prepare tastier and more nutritious meals. The money saved from food waste can be reinvested into improving the quality of the meals that are actually served. A more sustainable food system would also set a positive example for both staff and residents, creating a more sustainable and conscious care environment.
What would you say to nursing homes that are hesitant to start measuring and reducing food waste?
– I would say they have nothing to lose quite the opposite. By measuring food waste, you gain a concrete picture of where the problems lie. By adjusting portion sizes and improving planning, you save both money and time. It also contributes to a more sustainable operation, which in turn strengthens the nursing home’s reputation and improves the working environment.
How do you view the development of food waste in nursing homes in recent years? Have you seen any changes?
– Awareness of food waste has increased. Unfortunately, we still see an increase, from 112 grams per person in 2023 to 114 grams per person in 2025. That increase is partly due to the fact that more nursing homes are now actually measuring their waste, which makes the figures more visible. On the positive side, however, we see more food being cooked from scratch, which is a step in the right direction.
What do you think is the biggest misconception when it comes to food waste in nursing homes?
– A big misconception is that nursing homes can’t do anything about food waste since it’s all about meeting residents’ needs. But by measuring and adjusting portion sizes, a lot can be done to reduce waste. It’s also about asking residents what they think about the food cooking meals that they actually enjoy is a huge part of the solution.
What concrete actions can nursing homes take to reduce food waste in the short and long term?
– In the short term, it’s about starting to measure and adjusting portion sizes. In the long term, nursing homes can implement more sustainable cooking techniques, reuse leftovers where possible, and involve residents more in food preparation. We’ve seen examples of nursing homes bringing in chefs to inspire both staff and residents to prepare more varied and sustainable meals.
Inspiration is often the key it sparks new ideas in the kitchen and often leads to both less waste and clear savings. That’s where I can contribute with creativity and concrete examples of how small changes free up resources that can instead be used for better ingredients and more joy in food.
How do you view collaborations between Generation Waste and nursing homes to reduce food waste? What would you like to see more of in the future?
– I see that municipalities and nursing homes need both tools and inspiration. Lina provides staff with the right knowledge and methods to get food waste under control. I can contribute with new perspectives and creativity in the kitchen that lead to smarter ways of working. Together, we can help municipalities free up resources money that can instead go toward better ingredients, more nutritious meals, and higher quality care. Contact Daniel for kitchen inspiration
