Jönköping municipality saves money one plate at a time
- Generation Waste
- Apr 25
- 3 min read
Jönköping Municipality Cuts Food Waste by 25%! From 66 to 49 Grams per Student in Just a Few Months. With the help of Generation Waste's tools, internal dialogue, and a circular approach, they demonstrate how sustainability efforts can lead to both climate benefits and smarter resource use.
Tommy Rockeskär is Head Chef at Bäckadalsgymnasiet and TTC, which offers vocational training in areas such as culinary arts, baking, painting, and transportation. He has worked at the school for nine years, the past four and a half as head chef. Christoffer Johansson Sinkokkonen works at a broader municipal level with school meals, focusing on preschools, primary schools, and partially upper secondary schools.
Implementation of Generation Waste
The Generation Waste tool was introduced in Jönköping in two phases. Lessons learned from the first group helped ease the rollout for the second. A key part was clarifying how to count the number of diners to ensure comparable data. Despite some initial concerns about the workload, the system turned out to be easy to use and well-received by staff.
Training and kickoff
All kitchen staff took part in a joint training session with Lina and Stina from Generation Waste. For the second group, an additional startup meeting was held to go through practical questions. Both in-person and digital network meetings have been held to share experiences and collaborate on food waste reduction.
Effects and results
Since the kickoff in September 2023, food waste has been reduced from 66 grams to 49 grams per student a figure that reflects the average across all participating units in the municipality. The most significant reduction has occurred in serving and kitchen waste, while plate waste remains a challenge.
Working with students
Initiatives like “Ask the Chefs” have given students insight into food waste statistics, fostering both understanding and engagement. One striking moment was when, after six months, it was revealed that plate waste totaled 2.4 tons an eye-opening number for students at Bäckadalsgymnasiet.
Circular thinking and resource management
Ingredients are being repurposed in new ways, such as using vegetable peels for broth and grinding their own veggie patties. Communication in the kitchen around how leftovers can be reused has improved and become an inspiring and motivating part of daily work for the staff.
Communication and follow-up
So far, external communication has been cautious to avoid making students feel guilty. Internal communication happens via mentoring sessions and presentations to politicians and school leaders. The main metric used is grams of waste per student.
Challenges and areas for development
Plate waste remains the biggest challenge. Work is ongoing to engage students through mentor groups and deeper dialogue. There's also a need to improve menu planning so that leftovers can more easily be reused in new dishes.
Future goals
The municipality aims to reduce food waste to 25 grams per student by 2030, in line with its sustainability program. Circular thinking in menu planning will be strengthened further, and each school unit will be encouraged to follow a consistent, long-term approach to reducing waste.
Advice to other municipalities
Take your time, build a clear picture of your starting point before introducing measures, and plan for the long term.
Pride and success
Christoffer and Tommy highlight the dedication of their colleagues as their greatest source of pride. Saving resources while still serving great food to students is a win for both the economy and the environment.
