Reducing Foodservice Waste: Going Green Can Save Green

McCaffree, Jim

doi:10.1016/j.jada.2008.11.038

Cited by 11 publications

(8 citation statements)

References 2 publications

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“…Our findings were in agreement with the findings of Halloran et al [27], who analyzed food waste reduction options for different actors of the supply chain in Denmark and suggested that production closer to the customer results in less food waste. We also agree with Tincher (in [28]), a consultant to the long-term health-care industry, who stated: " . .…”

Section: Comparison Of the Results Obtained In (A) (B) And (C) Withsupporting

confidence: 69%

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

et al. 2017

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Abstract:The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the processes and structures existing in each institution. This included a 2-week measurement of the quantities of food produced and wasted. After implementing the measures, a second measurement was conducted and the results of the two measurements were compared. The average waste rate in the residential home was significantly reduced from 21.4% to 13.4% and from 19.8% to 12.8% in the cafeteria. In the hospital, the average waste rate remained constant (25.6% and 26.3% during the reference and control measurements). However, quantities of average daily food provided and wasted per person in the hospital declined. Minimizing overproduction, i.e., aligning the quantity of meals produced to that required, is essential to reducing serving losses. Compliance of meal quality and quantity with customer expectations, needs, and preferences, i.e., the individualization of food supply, reduces plate waste. Moreover, establishing an efficient communication structure involving all actors along the food supply chain contributes to decreasing food waste.

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Section: Comparison Of the Results Obtained In (A) (B) And (C) Withsupporting

confidence: 69%

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

et al. 2017

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“…These include prioritizing locally grown, organic, and in-season produce (which notably may not always reduce GHGs); reducing animal proteins in meals; offering more vegetarian and vegan options; sourcing produce and meats more sustainably; and purchasing reusable, compostable, or recyclable products [29][30][31][32]. Operational improvements such as energy and water efficiency upgrades can also reduce the larger footprint of food services [33,34].…”

Section: Plos Onementioning

confidence: 99%

“…However, more research is needed to understand how food waste can be reduced in other sectors responsible for feeding thousands of people. Given the complex factors that may be involved in reducing food waste (e.g., changing the status quo, composting markets, and local regulations), future studies should also qualitatively examine PLOS ONE perceived barriers to reducing and diverting food waste in hospitals and other large food service providers [32,34].…”

Section: Plos Onementioning

confidence: 99%

Waste generation and carbon emissions of a hospital kitchen in the US: Potential for waste diversion and carbon reductions

et al. 2021

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This study measured the total quantity and composition of waste generated in a large, New York City (NYC) hospital kitchen over a one-day period to assess the impact of potential waste diversion strategies in potential weight of waste diverted from landfill and reduction in greenhouse gas (GHG) emissions. During the one-day audit, the hospital kitchen generated 1515.15 kg (1.7 US tons) of solid waste daily or 0.23 kg of total waste per meal served. Extrapolating to all meals served in 2019, the hospital kitchen generates over 442,067 kg (487 US tons) of waste and emits approximately 294,466 kg of CO2e annually from waste disposal. Most of this waste (85%, 376,247 kg or 415 US tons annually) is currently sent to landfill. With feasible changes, including increased recycling and moderate composting, this hospital could reduce landfilled waste by 205,245 kg (226 US tons, or 55% reduction) and reduce GHG emissions by 189,025 kg CO2e (64% reduction). Given NYC’s ambitious waste and GHG emission reduction targets outlined in its OneNYC strategic plan, studies analyzing composition, emissions, and waste diversion potential of large institutions can be valuable in achieving city sustainability goals.

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“…28 Registered dietitians (RDs) and other nutrition professionals work in many scenarios where eco-friendly use of natural resources and man-made products could be improved. These work areas include health care facilities, 4,8,10,11,20,28 government buildings, 5 and other places of business. 1,7 In addition, the home environment 4,14 is another place where everyone including dietitians and nutritionists can be mindful of being eco-friendly.…”

Section: Categories Recommendationsmentioning

confidence: 99%

“…16 Biodegradability refers to the ability of a product to be broken down into simpler forms by living organisms, thus reducing its existence in the environment in its original form. There are many products that nutrition professionals use in their everyday practices and personal lives that can be made in a biodegradable or recycled form include plastic packaging 11 and paper 11 or to decrease or substitute the use of the products that have excess packaging. In addition, water [17][18][19][20][21] and energy [22][23][24][25] can be conserved to preserve the environment.…”

mentioning

confidence: 99%

Reported Use of Eco-Friendly Products by Nutrition Professionals

Edelstein

Chiu

Weber

2010

Topics in Clinical Nutrition

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This project was designed to determine the use of eco-friendly (ecology-friendly) products by nutrition professionals (n = 127). The majority of the respondents agreed that it was an ethical responsibility of nutrition professionals to use eco-friendly consumer products. A comparison of whether participants thought that it was their responsibility to use eco-friendly products and whether these products always used in the home and in the office were tabulated. Results showed that eco-friendly products were not always used at the home or the office.

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Reducing Foodservice Waste: Going Green Can Save Green

Cited by 11 publications

References 2 publications

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Waste generation and carbon emissions of a hospital kitchen in the US: Potential for waste diversion and carbon reductions

Reported Use of Eco-Friendly Products by Nutrition Professionals

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