Analysis Of Waste Streams Research Articles

Environmental Issues Course for Dietetic Students

A new course was designed to address the environmental issues’ competency statement in the Standards of Education. The course was taught on campus and by distance using the Internet. Selected course objectives included: apply knowledge of governmental regulations in the management of natural resources and solid waste, conduct waste stream analysis, apply conservation practices in the management of natural resources, develop a recycling plan for selected operations, select appropriate waste management practices, and implement food recovery programs hi a food service operation. Students completed an individual waste stream analysis for three days and identify alternative waste management and ecopurchasing practices they could implement. Responses to mis assignment have been positive; students indicated it increased their awareness of the quantity and type of solid waste they discard and alternatives they could implement to be more environmentally responsible. Other assignments included reaction papers, recycling plan for an operation, and case studies. Results of an attitude survey using pre-and post analysis revealed a significant increase in the students’ attitude toward environmental concerns and a willingness to change personal practices. After completing the course students have the knowledge and skills to integrate conservation practices in their personal lifestyles and to apply knowledge hi management practice and within their community.

Characterisation of Waste in Two Military Hospital Foodservice Operations

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.

Inductively coupled plasma mass spectrometer installation modifications in a radioactive contaminated laboratory for the analysis of DOE radioactive waste streams

The operation and maintenance of a complex analytical instrument such as an inductively coupled plasma mass spectrometer in a radioactive contaminated environment presents unique problems and challenges that have to be considered in the purchasing and installation process. Considerations such as vendor experience, typical radiation levels, sample matrices encountered during sample analysis, instrument accessability for maintenance, and upkeep must be incorporated into the decision process. The Radioactive Materials Analytical Laboratory (RMAL) at Oak Ridge National Laboratory (ORNL) recently purchased and installed an inductively coupled plasma mass spectrometer for the analysis of Department of Energy (DOE) radioactive waste streams. This presentation will outline the purchasing decision, installation of the instrument, and how the modifications needed to operate in a radioactive contaminated laboratory do not significantly impact the daily operation and maintenance requirements of the instrument. Also, a contamination survey of the system will be presented which demonstrates the contamination levels in the instrument from the sample introduction system to the detector.

Tray Service Generates More Food Waste in Dining Areas of a Continuing-Care Retirement Community

Objective To determine if the type of service system affects the amount of service food waste (SFW) generated in dining areas of a continuing-care retirement community. Research design A waste stream analysis was conducted for 7 days to determine quantity of SFW generated in three service systems: health care tray service, health care dining room with wait-staff service, and ambulatory dining room with family style service. Weight and volume were determined. Setting Health care tray service and wait-staff service were provided to 70 residents in a health care unit. Family-style service was provided as an optional service for 130 residents in independent-living units. An average of 229 meals were served per day. Statistical analysis performed Analysis of variance and a multiple comparison method were used to compare mean weight and volume of SFW on a per meal, per day, and per week basis. Results During the 7-day period, 482.8 lb, or 83 gal, of SFW was disposed of. Health care tray service generated more SFW by weight for all three meals than either family-style service or wait-staff service, and it generated the greatest total volume of service waste. Residents eating in the dining room with family-style service disposed of significantly less SFW by weight at lunch and dinner than those receiving the other two service styles. Applications Changing the style of service can affect not only quantity of solid waste generated and associated disposal costs but also food and supply costs, meal acceptability, and quantity of natural resources required. The systems approach should be used to assess the feasibility of changing service system so that all costs are considered. J Am Diet Assoc. 1997;97:879-882.

Comparison of Waste Composition in a Continuing-Care Retirement Community

Objective To determine the composition of wastes generated in a continuing-care retirement community (CCRC) and to analyze the effects of source-reduction activities and meal-delivery system change on the amount of waste generated in the facility. Design A waste stream analysis was conducted at the same CCRC during spring 1994 (period 1: baseline), spring 1995 (period 2: source reduction intervention), and fall 1995 (period 3: service delivery intervention). Weight, volume, and collapsed volume were determined for food and packaging wastes. Setting Tray service and waitstaff service are provided to 70 residents in a health care unit, and family-style service is an optional service available to 130 residents in the independent-living units. A mean of 229 meals are served per day. Intervention Intervention included the implementation of source-reduction activities and a change in a service-delivery system in periods 2 and 3, respectively. Statistical analysis performed Descriptive statistics were used to determine the composition of waste. Analysis of variance and a multiple comparison method (least significant difference) were used to compare mean weight and volume of waste generated in period 1 with data collected during periods 2 and 3. Results Mean waste generated per meal by weight and volume ranged from 0.93 to 1.00 lb and 1.44 to 1.65 gal, respectively. Significantly less production waste by weight (0.18 lb/meal) and volume (0.12 gal/meal) was generated in period 2 than in period 1 (0.32 lb/meal and 0.16 gal/meal, respectively). Significantly less service waste by weight (0.31 lb/meal) and volume (0.05 gal/meal) was discarded in period 3 than in period 1 (0.37 lb/meal and 0.15 gal/meal, respectively). Significantly less total waste and plastic by weight was disposed of after the interventions. The study conclusions indicated that implementing source-reduction practices and changing the meal-delivery system affected the composition of waste generated. Applications Knowledge of waste stream composition can help other foodservice professionals and consulting dietitians identify waste-reduction activities and recycling opportunities. The quantity and type of waste generated should be considered when operational decisions are made relative to market form of food, menu choices, service-delivery systems, and production forecast and controls. J Am Diet Assoc. 1997;97:396–400.

Comparison of Waste Composition in a Long Term Care Facility

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.

A Comparative Analysis of Quantity and Type of Waste Generated in Institutional Foodservice Operations

The management of solid waste in foodservice operations is becoming more important as the cost of waste disposal increases and consumer knowledge of environmental issues increases. The objective of this study was to develop a profile of the composition of solid waste generated in different types of foodservice operations. A series of waste stream analyses were conducted in different types of institutional foodservice operations including college and university foodservice, extended care facilities, and military foodservice operations. Waste stream analyses were used to determine the amount and type of waste being generated by weight, volume, and collapsed volume of materials discarded. Significant differences existed among the three college and university foodservice operations. The facility with a centralized production facility and bakery generated significantly more waste per meal than the operation with limited on-site production. Significant differences (p≤.0.05) also were found among the different types of institutional foodservice operations. The two distinct populations were university foodservice and extended care and military. The university operations generated significantly less food waste (0.34lbs/meal), packaging waste (0.14lbs/meal), and total waste/meal (0.48lbs/meal) than the other group (0.70lbs/meal food waste, 0.28lbs/meal packaging waste, and 0.98lbs/meal total waste). Factors such as type of service system, type of packaging materials, and age and gender of customers influenced the quantity of waste generated. Data from this study provide valuable information for foodservice operators for developing and implementing waste reduction programs. Results of this study could be used in estimating type of waste generated in other similar operations.

Comprehensive medical waste stream analysis results in cost savings for two merged community hospitals: A. Leshinsky, RN,∗ H. Croom. Meridia Hillcrest/Huron Hospital, Mayfield Heights, OH

Comprehensive medical waste stream analysis results in cost savings for two merged community hospitals: A. Leshinsky, RN,∗ H. Croom. Meridia Hillcrest/Huron Hospital, Mayfield Heights, OH

Waste stream analysis of an extended care facility

A waste stream analysis was conducted at a Midwestern extended care facility to quantify the weight and volume of waste disposed and to determine the composition of waste generated. This facility served an average of 217 meals/day to clients in a health care unit and family-style residential dining room. Solid waste at both facilities were sorted into two food (service and production wastes) and eight packaging waste streams (paper, non-aluminum metals, aluminum, paperboard, plastic containers, other plastics, glass, and cardboard). After sorting, each waste stream was weighed and the volume measured using instruments specially designed for this purpose. The composition by weight of solid waste generated included 31.1% production, 38.8% service, and 30.1% packaging waste. Packaging waste contributed 79.9%; service waste 9.5%; and production 10.6% of the volume disposed. Collapsing cardboard boxes and paperboard, metal, and plastic containers decreased the volume of waste disposed 26.3%. Plastic, cardboard, and paperboard were the three packaging materials which contributed most to the volume of solid waste. Clients at this facility generated 0.70 lbs. (0.0015 cubic yards) of food waste/meal and 0.30 lbs. (0.0061 cubic yards) of packaging waste/meal or 1.0 lb of total waste (0.0076 cubic yards)/meal served. These data can be used developing a solid waste management plan for the facility and in estimating the type of waste generated for similar operations although individual waste stream analyses are recommended for each operation.

Household Hazardous Wastes—Discard Patterns and Management Options

Households discard hazardous products to municipal landfills in rural areas. This paper derives a model to predict discarded quantities of household hazardous products in a rural community in Alberta. The results were used to predict discard rates of hazardous products to the landfill. The predicted rates were compared with the quantities determined by a yearlong waste stream analysis. The model combines purchased and stored‐volume data to predict household hazardous‐waste discards to within 3% of measured quantities. The predictive models are useful to obtain rough estimates of hazardous‐product volumes in municipal refuse streams. The current yearly toxic roundup captures less than 2% of the hazardous‐product weight disposed of in the landfill. To evaluate alternatives to the conventional toxic roundup for household hazardous wastes, several waste‐reduction, collection, and disposal programs are evaluated. An approach of waste reduction through short‐loop reuse combined with an intensified depot‐based c...

Solid waste management for foodservice: Waste stream analyses

Solid waste management for foodservice: Waste stream analyses

Hazardous material loading to municipal landfills in resource-based communities

Landfills in rural, resource-based communities are receiving unknown quantities of potentially hazardous materials, including household hazardous wastes (HHHW) and industrial, commercial, and institutional (ICI) wastes in self-hauled and collection vehicle loads. Rural generation and disposal rates are expected to be higher than in urban areas.The research program was conducted in a resource-based community consisting of a town of about 5500 residents and the surrounding rural area with an equal number of residents in Alberta. The research objective was to determine the weight fraction of hazardous materials in the refuse through physical sampling of the waste stream at the community landfill. Over a 1-year period (1991), large collection vehicle loads and self-hauled private and ICI loads from the town and the rural area were sampled during 1 week in each season using a two-staged systematic random sampling design to measure the average weight fraction and variation by season and by type of load. The results show the annual average weight fraction of hazardous materials to be 6.7% with a 95% confidence interval of 4.0% to 9.4%. Seasonal differences are apparent, but are not significant. Self-hauled ICI and rural wastes tend to contain higher percentages of potentially hazardous materials, but the variation is also higher so the values are not significantly different from those from the town. The detected materials consist mainly of oily wastes (debris, oil containers, and vehicle oil filters), other automotive products, and paints. As a result, the hazardous material content of rural community refuse appears to be substantially higher than the 0.3% to 1.0% reported for HHHW in urban refuse streams. While the rural composition suggests that vehicle and home maintenance contribute some of the difference, this study also shows that ICI wastes and self-hauled loads contribute noticeable quantities of potentially hazardous materials. The results suggest that it is essential for rural communities to consider waste management alternatives for potentially hazardous materials because rural waste streams contain significantly higher percentages and because rural landfills are often not designed to as high a standard as large urban facilities. Key words: household hazardous waste, ICI waste, waste stream analysis, rural landfills, refuse waste stream.