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

Hackes, B.L.; Shanklin, Carol W.; Kim, Tae-Hee; Su, Allan Yen-Lun

doi:10.1016/s0002-8223(97)00213-7

Cited by 34 publications

(24 citation statements)

References 6 publications

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“…Our results for the retirement home were in line with the findings of Hackes et al [25], who found that a tray service generated more food waste in a retirement community than waiting staff table service and a family-style service. Although lunch food waste (serving losses and plate waste) was reduced to 122 g per person per day between measurements #1 and #2, this value was still higher than the findings of Eriksson et al [26], who measured 90 g per person of waste for lunch in an elderly home.…”

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

confidence: 92%

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: 92%

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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“…table service and family-style service in the general nursing home population (Hackes et al, 1997). That study also observed that residents receiving tray-service were generally not as healthy and physically active as residents eating in the regular dining room with family-style service, though this relationship was not found to be statistically significant.…”

Section: Journal Of Nutrition For the Elderlymentioning

confidence: 72%

Cognitively Impaired Residents' Risk of Malnutrition Is Influenced by Foodservice Factors in Long-Term Care

PhD

West

Ouellet

2006

Journal of Nutrition For the Elderly

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“…14 Although not examined in this study, several studies have demonstrated that increased portion size predicts increased consumption of calories. 15,16 It is possible that the use of trays not only promoted excess waste but excess consumption, especially with a plethora of choices offered at a flat fee.…”

Section: Discussionmentioning

confidence: 88%

“…A study conducted in a continuing care retirement community found that tray service generated more food waste than family-style service or wait-staff service. 14 …”

Section: Introductionmentioning

confidence: 99%

Food and Non-Edible, Compostable Waste in a University Dining Facility

Sarjahani

Serrano

Johnson

2009

Journal of Hunger & Environmental Nutrition

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National data indicate that 91 billion pounds of food are lost by consumers and food service annually. With growing concerns about the environment, economy, and food production, it is important to be resourceful about food. The goal of this study was to analyze differences in food and compostable waste with and without the use of trays in an all-you-can-eat university dining facility. The results indicated that the use of trays resulted in significantly more waste (p < .05) than no access to trays, with 5829 pounds of edible waste and 1111 pounds of inedible waste being generated in 1 week.

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

Cited by 34 publications

References 6 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

Cognitively Impaired Residents' Risk of Malnutrition Is Influenced by Foodservice Factors in Long-Term Care

Food and Non-Edible, Compostable Waste in a University Dining Facility

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