MEIRER Talks Trash

Dr. Michael Meirer
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My passion for trash is not just talk. I am particularly passionate about food waste. I love waste, but hate wasting: So, my doctoral thesis examines how to treat organic parts in residual waste most resourcefully. As an engineer by training and Head of Business Development & Product Management by job description, I am always looking for sustainably better solutions to energize organic waste. In MEIRER Talks Trash, I talk to experts from different fields that share my passion for trash.

Episodes

  1. 02/07/2021

    FCSI Blogger & Gen Y Expert Marius Zürcher: Sustainability in Hospitality

    This episode of MEIRER Talks Trash The discussion on Marius' FCSI article "Authenticity in restaurants - now and after the pandemic" led Marius and Michael to the topic of the buzzword sustainability vs. greenwashing in the hospitality industry. Marius explains how restaurants can avoid food waste and gives some useful tips on reducing the three types of food waste (preparation waste, plate waste and food surplus/overproduction). They discuss the role of Mc Donalds in sustainability and talk about an impressive example of bread waste in Austria and how the Ässbar company in Switzerland has found a way to avoid bread waste. They also discuss some of Marius' other FCSI blog posts and take a look into the future and make some predictions about what the hospitality industry will look like after the pandemic. Marius Zürcher Co-Owner & Founder 1520 / Gen Y & Z Consulting About MEIRER Talks Trash My passion for trash is not just talk. I am particularly passionate about food waste. I love waste, but hate wasting: So, my doctoral thesis examines how to treat organic parts in residual waste most resourcefully. As an engineer by training and Head of Business Development & Product Management by job description, I am always looking for sustainably better solutions to energize organic waste. In MEIRER Talks Trash, I talk to experts from different fields that share my passion for trash. Music Many thanks to Mathias Krispin Bucher "ASPERITAS - ein Stück in 12 Liedern" https://www.youtube.com/user/tam0range https://www.mathiaskrispinbucher.com/  Dr. Michael Meirer Head of Product Management & Business Development MEIKO GREEN Waste Solutions

    FCSI Blogger & Gen Y Expert Marius Zürcher: Sustainability in Hospitality

  2. 01/10/2021

    Scientists Ravandi & Jovanovic: Reducing Food Waste by varying Plate Size

    Dr. Michael Meirer talks about the impact of plate size on food waste to scientists Dr. Babak Ravandi and Nina Jovanovic.  Their paper "Impact of plate size on food waste: Agent-based simulation of food consumption" was published in "Resources, Conservation & Recycling" in 2019. (https://www.sciencedirect.com/science/article/abs/pii/S0921344919302459?via%3Dihub) Abstract of their paper "Food waste is a substantial contributor to environmental change and it poses a threat to global sustainability. A significant portion of this waste accounts for plate waste and food surplus from food-service operations such as restaurants, workplace canteens, cafeterias, etc. In this work, we seek to identify potential strategies to optimize food consumption in all-you-can-eat food-service operations, in terms of minimizing food waste while ensuring quality of service (i.e., maintaining low wait-time, unsatisfied-hunger, and walk-out percentages). We treat these facilities as complex systems and propose an agent-based model to capture the dynamics between plate waste, food surplus, and the facility organization setup. Moreover, we measure the impact of plate size on food waste. The simulation results show reducing plate size from large to small decreases plate waste up to 30% while ensuring quality of service. However, total waste as the sum of food surplus and plate waste is lower with large plates. Our results indicate the need for optimizing food preparation along with designing choice environments that encourage guests to avoid taking more food than they need." Dr. Babak Ravandi Postdoctoral Research Associate Barabási Lab, Center for Complex Network Research, Physics Department, Northeastern University, Boston, USA https://bravandi.net https://www.linkedin.com/in/bravandi/ https://twitter.com/BabakRavandi Nina Jovanovic Ph.D. candidate Department of Agricultural Economics, Purdue University https://www.ninajovanovic.com https://www.linkedin.com/in/ninajovanovic/ Music Many thanks to Mathias Krispin Bucher "ASPERITAS - ein Stück in 12 Liedern" https://www.youtube.com/user/tam0range https://www.mathiaskrispinbucher.com/  Dr. Michael Meirer Head of Business Development & Product Management MEIKO GREEN Waste Solutions https://www.linkedin.com/in/michael-meirer-gaggl/

    Scientists Ravandi & Jovanovic: Reducing Food Waste by varying Plate Size
  • 2 Episodes

About

My passion for trash is not just talk. I am particularly passionate about food waste. I love waste, but hate wasting: So, my doctoral thesis examines how to treat organic parts in residual waste most resourcefully. As an engineer by training and Head of Business Development & Product Management by job description, I am always looking for sustainably better solutions to energize organic waste. In MEIRER Talks Trash, I talk to experts from different fields that share my passion for trash.

Information

  • Creator
    Dr. Michael Meirer
  • Years Active
    2021
  • Episodes
    2
  • Rating
    Clean
  • Copyright
    © Dr. Michael Meirer
  • Show Website
    MEIRER Talks Trash