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This mixed-methods single case study investigated food waste composition, hotspots and drivers in a Swedish airline catering kitchen, and assessed associated environmental (carbon), economic (procurement cost) and social (nutritional) impacts. Over 21 weekdays, waste audits recorded 1.39\u2009tonnes of food waste, largely edible (89%), corresponding to 3.1\u2009tonnes of carbon dioxide equivalents, \u20ac9250 in procurement costs, and 93\u2009kg of protein and 29\u2009kg of dietary fibre losses. Hot kitchen operations, trolley waste and crew meals were the main hotspots, accounting for most edible waste and associated impacts. A divergence between volume-driven and intensity-driven hotspots was found, with vegetables and staple foods driving economic losses and fibre waste, and animal-based foods dominating climate impacts and protein losses. Notably, staple foods emerged as a balanced hotspot across several impact dimensions. Semi-structured staff interviews (\n                    <jats:italic toggle=\"yes\">n<\/jats:italic>\n                    \u2009=\u20098) identified overly strict food safety routines, late airline and crew changes, forecasting mismatches, and coordination gaps as key structural drivers of waste, leading to recurrent overproduction and limited flexibility in meal handling. By shifting attention from downstream to upstream, the study shows that targeting kitchen-stage processes offers a viable route to reducing avoidable waste by addressing systemic inefficiencies and rigid safety buffers. Integrating contractual cut-off times for order changes into procurement and governance measures that encourage shared responsibility for waste prevention offers a pathway to improving resource efficiency while maintaining food safety and service standards.\n                  <\/jats:p>","DOI":"10.1177\/0734242x261455573","type":"journal-article","created":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T07:14:22Z","timestamp":1781507662000},"page":"1703-1716","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Food waste composition, hotspots and sustainability impacts in an airline catering kitchen"],"prefix":"10.1177","volume":"44","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4295-1803","authenticated-orcid":false,"given":"Niina","family":"Sundin","sequence":"first","affiliation":[{"name":"Department of Energy and Technology, Swedish University of Agricultural Sciences, Uppsala, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-9088-0027","authenticated-orcid":false,"given":"Tahir","family":"Babatunde","sequence":"additional","affiliation":[{"name":"Department of Energy and Technology, Swedish University of Agricultural Sciences, Uppsala, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7353-5696","authenticated-orcid":false,"given":"Viachaslau","family":"Filimonau","sequence":"additional","affiliation":[{"name":"Business School, University of Surrey, Stag Hill, University Campus, Guildford, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mattias","family":"Eriksson","sequence":"additional","affiliation":[{"name":"Department of Energy and Technology, Swedish University of Agricultural Sciences, Uppsala, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christopher","family":"Malefors","sequence":"additional","affiliation":[{"name":"Department of Energy and Technology, Swedish University of Agricultural Sciences, Uppsala, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,6,15]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"crossref","unstructured":"Baxter G Srisaeng P Wild G (2018) Sustainable airport waste management: The case of Kansai International Airport. 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