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.


METHODS
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.


METHODS
Tray service and wait staff 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.


METHODS
Intervention included the implementation of source-reduction activities and a change in a service-delivery system in periods 2 and 3, respectively.


METHODS
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.


CONCLUSIONS
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.
Kim
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T
Department of Hotel, Restaurant, Institution Management and Dietetics, Kansas State University, Manhattan 66506-1404, USA.
Shanklin
C W
CW
Su
A Y
AY
Hackes
B L
BL
Ferris
D
D
D000203:Activities of Daily Living; D003266:Continuity of Patient Care; D005522:Food Services / Q000191:economics*; D016852:Housing for the Elderly / Q000191:economics*; D006801:Humans; D015146:Midwestern United States; D012037:Refuse Disposal / Q000191:economics*; D012179:Retirement; D014866:Waste Products / Q000032:analysis*
D014866:Waste Products