Comparison of Waste Composition in a Long Term Care Facility

Abstract

LEARNING OUTCOME: To determine the composition of wastes generated in a long term care facility.A waste stream analysis was conducted for seven consecutive days to quantify the wastes discarded in a long term care facility, and the results were compared with previous studies conducted in same facility. Weight, volume, and collapsed volume were determined for service waste, production food waste, and packaging waste. Packaging wastes were sorted into six categories: aluminum, metal can, paper, paperboard, plastic, and cardboard. A total of 1605 meals (232 meals/day) were served to residents in health care units and family dining room during the study period. The average waste generated per meal by weight and volume was 0.89 Ibs. and 1.46 gallons, respectively during current study (Period 3). The composition by weight of waste generated included: production, 38. 2%; service, 34.8%; and packaging waste, 27.0%. Packaging waste accounted for 88.4% of the total volume of waste and 77.2% of the total volume when collapsed. Significantly less production waste by weight (0.18 lbs./meal) and volume (0.12 gallons/meal) was generated in Period 2 than Period 1 (0.32 lbs./meal and 0.16 gallons/meal, respectively). Significantly more production waste by weight (0.34 lbs./meal) and service waste by volume (0.05 gallons/meal) were disposed of in this study. Cardboard, plastic, and paperboard were the possible recyclable materials generated in the long term care facility. When source reduction practices were initiated, significant decrease in production food waste was observed during Period 2. Knowledge of waste stream composition can assist other foodservice professionals and consulting dietitians in determining potential waste reduction activities and recycling opportunities in facilities in which they are employed. The effect of quantity, and type of waste generated should be considered when operational decisions are made relative market form of food, service delivery systems, menu choices, forecast demand, and production controls.