Kvantifiering och hantering av matavfall ombord på fartyg

Abstract

The aim of this thesis was to find out how much food waste that each person on board contributes with and also how the food waste been handled. The focus has been on ships that are operating in the Baltic Sea. The Baltic Sea is designated as a Special Area under MARPOL Annex V, which regulates waste from ships. The Baltic Sea is particularly sensitive due to eutrophication and large areas already suffers from anoxic bottom waters. The study was conducted using questionnaires, field visits and interviews. The questionnaire was sent by email to ships operating in the Baltic Sea and consisted of 13 multiple choice questions. A study visit was made to a large passenger vessel of newer model operating only within the Baltic Sea. Interviews have been conducted to ascertain with a teacher, kitchen chef, environmental coordinator and a chief to create an idea of how large amounts of food waste are and how that food waste is managed. In the quantification of food waste that is calculated was first made a study of previously published scientific articles. There were only a few published articles but they still gave an indication of the quantity of food waste. Calculation of the amount of food waste in the literature shows that the amounts vary between 0.5 kg to 2kg per person per day. According to the survey conducted in the thesis, it was shown that the majority of the vessels basically use a waste bucket to manage the food waste onboard. The focus is on the amount of food waste per person. The amount of food waste in median according to the survey produced by the vessels per person per day is 1.1 liters. The median is computed on the results of the survey in which the vessels indicated the amount of food waste. Food waste discharged into the Baltic Sea may have a negative contributory effect on the Baltic Sea since it is an organic material and contain nutrients. However a further research is needed to estimate the scale of the problem.