COMPARISON OF WASTE COMPOSITION IN A CONTINUING-CARE RETIREMENT COMMUNITY

Objective To determine the composition of wastes generated in a contin uing-care retirement community (CCRC) and to analyze the effects of so urce-reduction activities and meal delivery system change on the amoun t of waste generated in the facility. Design A waste stream analysis w as 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 collaps ed 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 implementat ion of source-reduction activities and a change in a service-delivery system in periods 2 and 3, respectively. Statistical analysis performe d Descriptive statistics were ere used to determine the composition of waste. Analysis of variance and a multiple comparison method (least s ignificant 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 fr om 0.93 to 1.00 lb and 1.44 to 1.65 gal, respectively. Significantly l ess production waste by weight (0.18 lb/meal) and volume (0.12 gal/mea l) was generated in period 2 than in period 1 (0.32 lb/meal and 0.16 g al/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 anti 0.16 gal/meal: respectively). Significa ntly less total waste and plastic by weight was disposed of after the interventions. The study conclusions indicated that implementing sourc e-reduction practices and changing the meal-delivery system affected t he composition of waste generated. Applications Knowledge of waste str eam composition can help other foodservice professionals and consultin g dietitians identify waste-reduction activities and recycling opportu nities. The quantity and type of waste generated should be considered when operational decisions are made relative to market form of food, m enu choices, service-delivery systems, and production forecast and con trols.