Abstract
As foodservices take on the mandated role of developing waste management programs, the first step is to identify the amount of each type of waste generated in the facility. This study identified the amount of each type of solid waste from a food production unit and two of three tray service areas in a VA medical center. Waste was separated into eight types (non-recyclable composite materials and food waste; cardboard; steel; office paper; plastic; glass; aluminum; fryer oil) and weighed in pounds for each meal for three consecutive days (a weekend and two weekdays). The average daily meal census during the study for the food production unit was 1790, and the average daily meal census for the two of three tray service areas was 1634. Data analysis using ANOVA failed to reveal any significant variation in amounts of each type of waste by collection day, census, or rater. Thus, data from the three days were averaged for the purposes of predicting future waste. The average amount of waste per day was 1080±65 lbs. Of this, 76% (816±67 lbs) was non-recyclable, 16% (173±35 lbs) was cardboard, and 5% (52±8 lbs) was steel. The remaining 3% (38±13 lbs) combined as other recyclable material came from paper, plastic glass, aluminum, and fryer oil. Menu variation may contribute to slight fluctuation in the average pounds of waste per day. The food production unit generated 48% of the total daily recyclable materials, and generated 11% of the total non-recyclable waste consisting primarily of bulk food containers and food trimmings. The tray service areas generated 52% of the total daily recyclable material, and generated 89% of the total non-recyclable waste consisting primarily of single service packaging from the patient trays. Tray waste by weight was 36% steel supplement cans, 20% milk cartons, 14% plastic juice containers, 14% food/liquid, 10% disposable items and 6% paper. No material returning on trays was recyclable due to excessive contamination and/or labor cost of cleaning such items. Further analysis revealed that each individual tray prepared and served produced .5 lbs of non-recyclable waste and .16 lbs of recyclable material. Prediction of amount of each type of waste is necessary to examine cost benefits and the opportunities for waste reduction when developing a solid waste management program.
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