Hackes B L, Shanklin C W, Kim T, Su A Y
Department of Hotel, Restaurant, Institution Management and Dietetics, Kansas State University, Manhattan 66506-1404, USA.
J Am Diet Assoc. 1997 Aug;97(8):879-82; quiz 883-4. doi: 10.1016/S0002-8223(97)00213-7.
To determine if the type of service system affects the amount of service food waste (SFW) generated in dining areas of a continuing-care retirement community.
A waste stream analysis was conducted for 7 days to determine quantity of SFW generated in three service systems: health care tray service, health care dining room with wait-staff service, and ambulatory dining room with family-style service. Weight and volume were determined.
Health care tray service and wait-staff service were provided to 70 residents in a health care unit. Family-style service was provided as an optional service for 130 residents in independent-living units. An average of 229 meals were served per day.
Analysis of variance and a multiple comparison method were used to compare mean weight and volume of SFW on a per meal, per day, and per week basis.
During the 7-day period, 482.8 lb, or 83 gal, of SFW was disposed of Health care tray service generated more SFW by weight for all three meals than either family-style service or wait-staff service, and it generated the greatest total volume of service waste. Residents eating in the dining room with family-style service disposed of significantly less SFW by weight at lunch and dinner than those receiving the other two service styles.
Changing the style of service can affect not only quantity of solid waste generated and associated disposal costs but also food and supply costs, meal acceptability, and quantity of natural resources required. The systems approach should be used to assess the feasibility of changing service system so that all costs are considered.
确定服务系统类型是否会影响持续照料退休社区用餐区域产生的服务性食物垃圾（SFW）量。
进行了为期7天的废物流分析，以确定三种服务系统中产生的SFW量：医疗餐盘服务、有服务员服务的医疗餐厅以及有家庭式服务的非卧床餐厅。确定了重量和体积。
为一个医疗单元的70名居民提供医疗餐盘服务和服务员服务。为独立生活单元的130名居民提供家庭式服务作为可选服务。每天平均提供229份餐食。
采用方差分析和多重比较方法，比较每餐、每天和每周SFW的平均重量和体积。
在为期7天的时间段内，共处理了482.8磅（即83加仑）的SFW。对于所有三餐，医疗餐盘服务产生的SFW重量均高于家庭式服务或服务员服务，且其产生的服务性垃圾总体积最大。在有家庭式服务的餐厅用餐的居民，午餐和晚餐时丢弃的SFW重量明显少于接受其他两种服务方式的居民。
改变服务方式不仅会影响产生的固体废物量及相关处理成本，还会影响食品和供应成本、餐食可接受性以及所需自然资源量。应采用系统方法评估改变服务系统 的可行性，以便考虑所有成本。
