Food Service Waste

Term Paper # 102993

Environmental Studies

Food Service Waste

A literature review focusing on the major problems of food wastage in food services.

1,345 words () | 0 sources | MLA | 2008 United States

Paper Summary:

This paper is a literature review on the topic of waste disposal in the food service. The aim of the paper is to examine the issues that pertain to this topic, mainly: how much waste food services generate, where and how does this wastage occur, what the disposal methods and techniques are available and which one are being utilized, and finally, if there is research in the field of waste reduction in the food services.

From the Paper:

"The issue of food wastage in the food service is complex and extensive studies have been done where the causes and amounts of food waste were examined. This topic is of great importance not only because of the amounts of waste generated but also because of the economic costs of such unnecessary waste. The article by Edwards and Nash (1999) is one of many that examine and quantify food wastage, and this paper in particular examines the food wastage in the hospital food service management. They examined nine wards in total: there surgical, three medical and three elderly wards. The goal of their study was not to identify the reasons for the food wastage but rather to assess and quantify it. "

Sample of Sources Used:

Edwards, J. S. A. and Nash, A. H. M. "The Nutritional Implications of Food Wastage in Hospital Food Service Management." Nutrition and Food Science. 1999, 99(2): 89.
Hackes, B.L., Shanklin, C.W., Kim, T. and Su, A.Y. "Tray Service Generates More Food Waste in Dining Areas of a Continuing-Care Retirement Community." Journal of the American Dietetic Association 1997; 97(8): 879-882
McPhee, M. "Sustainable Resource Management in the Hospitality Industry." BioCycle, October 2006: 40-44
Shanklin, C. W. "Targeting the Food Service Sector." BioCycle. April 2001: 38- 43.
Wie, S., Shanklin, C. W. and Lee, K.-E. "A Decision Tree For Selecting the Most Cost-Effective Waste Disposal Strategy in Foodservice Operations." Journal of the American Dietetic Association. 2003, 103 (4): 475-482.