Analyse und Optimierung des Abfallwirtschaftskonzepts in der Lebensmittelbranche

Abstract

Executive Summary Food waste represents a major challenge with far-reaching ecological and economic consequences. The bakery sector is particularly affected: In Austria, approximately 210,000 tons of avoidable waste are generated each year, primarily due to returned goods and overproduction. This master's thesis explores how operational waste management in industrial bakeries can be optimized and how upcycling strategies can be integrated into daily operations to promote more sustainable processes. The thesis is divided into three parts: First, the causes of food waste and the relevant legal frameworks are analyzed. The second part focuses on waste prevention strategies, particularly through packaging reduction and the utilization of organic residues. The third part presents a qualitative case study conducted in an Austrian industrial bakery, based on expert interviews, document analysis, and on-site observations. Key Findings The analysis reveals that technical, structural, and communication-related weaknesses significantly contribute to food waste. Returns often result from inaccurate demand planning, a lack of systematic solutions for separating packaged surplus bread and limited digital support. Successful upcycling approaches include the reuse of surplus bread as animal feed, rework, or for biogas production. Key success factors for implementation include clear responsibilities, employee training, and cooperation with external partners. Economically, separating packaged surplus bread becomes viable at a buyback price of approximately €70 per ton. The resulting recommendations focus on improving data availability, adjusting logistics processes, and raising awareness within the company.

Date of Award	2025
Original language	German (Austria)
Supervisor	Daniela Nömeyer (Supervisor)