Cisse Ramata Sissoko, Aguilar Fatima Sarahi, Ezenagu Sochi Bryan, Cisse Mahamane Saliou, Niang Amadou
1000 University Center Ln, Lawrenceville, GA 30043, USA.
406 East 100 South Salt Lake City, UT 84111, USA.
Heliyon. 2025 Jan 9;11(2):e41750. doi: 10.1016/j.heliyon.2025.e41750. eCollection 2025 Jan 30.
This project investigated the generation and characterization of post-service food waste at Georgia Gwinnett College dining hall from Spring 2022 to Spring 2023. In Spring 2022, for three weeks, twice a week, a total of 115.08 kg of post-service food waste was collected by cafeteria workers. In Fall 2022, for 1 h, twice a week, for five weeks, post-service food waste was collected directly from visitors, sorted, and immediately weighed. During the first half of the Fall 2022 collection, 58.17 kg of food waste was collected and sorted into three categories, consisting of 17.90 % disposable cutlery, 20.46 % fruits and vegetables, and 61.64 % mixed food. During the second half of the Fall 2022 collection, 69.13 kg of food waste collected was composed of 12.84 % disposable cutlery, 23.59 % fruits and vegetables, and the mixed food subcategorized was composed of 11.27 % starch, 39.45 % grain, and 12.84 % meat and eggs. Finally, in Spring 2023, for six consecutive days, the waste was collected as previously but during the entire day and sorted. The average daily waste amounted to 113.41 kg, consisting of 18.20 % disposable cutlery, 16.62 % fruits and vegetables, 9.47 % starch, 33.26 % grain, and 22.45 % meat and eggs. Out of the food categories collected, grains constitute the largest source of food waste by weight. The study indicated that, on average, 140 g of food waste was produced per student per day during Spring 2023. The result of this study represents an opportunity for the college to identify the types and amounts of food waste generated at the cafeteria and to plan a better waste management system.
本项目调查了2022年春季至2023年春季佐治亚格温内特学院食堂餐后食物垃圾的产生情况及特征。2022年春季，食堂工作人员每周两次，共持续三周，收集了115.08千克餐后食物垃圾。2022年秋季，每周两次，每次1小时，共持续五周，直接从就餐者处收集餐后食物垃圾，进行分类并立即称重。在2022年秋季收集的前半段时间里，收集到58.17千克食物垃圾，并分为三类，其中一次性餐具占17.90%，水果和蔬菜占20.46%，混合食物占61.64%。在2022年秋季收集的后半段时间里，收集到的69.13千克食物垃圾中，一次性餐具占12.84%，水果和蔬菜占23.59%，混合食物进一步细分为淀粉占11.27%、谷物占39.45%、肉类和蛋类占12.84%。最后，在2023年春季，连续六天，像之前一样全天收集垃圾并进行分类。日均垃圾量为113.41千克，其中一次性餐具占18.20%，水果和蔬菜占16.62%，淀粉占9.47%，谷物占33.26%，肉类和蛋类占22.45%。在所收集的食物类别中，谷物按重量计算是食物垃圾的最大来源。该研究表明，2023年春季平均每名学生每天产生140克食物垃圾。这项研究结果为该学院提供了一个契机，以确定食堂产生的食物垃圾类型和数量，并规划一个更好的垃圾管理系统。
