Characterisation of Waste in Two Military Hospital Foodservice Operations

Abstract

The purpose of this study was to characterize waste composition in two military hospital foodservice operations and identify factors influencing waste generation. Waste stream analyses were conducted for 14-day periods in the summer of 1997. The weight, volume, collapsed volume, and specific weight were calculated for each waste category on a per-meal-equivalent basis. Both sites operated conventional food production systems. Sites 1 and 2 served 374 and 538 meal equivalents per day, respectively. Two-sample t-tests were used to compare the weights, volumes, collapsed volumes, and specific weights of the food and packaging wastes at each site. The average weights of wastes per meal equivalent at Site 1 and Site 2 were 1.32 and 1.13 lb, respectively. Site 1 generated significantly more food wastes and total wastes by weight than Site 2. The average volumes of uncollapsed wastes per meal equivalent for Site I and Site 2 were 1.46 and 1.49 gal, respectively. Collapsing the wastes significantly reduced the total volumes of wastes at both sites. Only the specific weight of food wastes and uncollapsed paper wastes at both sites and of metal cans at Site 2 were within the ranges previously reported. Means of all wastes for random 7-day and continuous 14-day periods were not significantly different. Waste generation was affected by purchasing practices, food preparation, use of convenience foods, quality of produce, type of food packaging, and availability of disposable carry-out food containers. Patient waste was affected by type of menu, insulated tray systems, and acuteness of illness. Quantifying waste generation can provide valuable information to foodservice managers for developing waste management programs and controlling operational costs.