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Evaluation of Food Waste at a Portuguese Geriatric Institution

Author

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  • Margarida Liz Martins

    (Biology and Environment Department, University of Trás-Os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
    CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
    GreenUPorto—Sustainable Agrifood Production Research Centre, 4485-646 Vairão, Portugal
    CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, 5000-801 Vila Real, Portugal)

  • Ana Sofia Henriques

    (Faculty of Food Science and Nutrition, University of Porto, 4150-180 Porto, Portugal)

  • Ada Rocha

    (GreenUPorto—Sustainable Agrifood Production Research Centre, 4485-646 Vairão, Portugal
    Faculty of Food Science and Nutrition, University of Porto, 4150-180 Porto, Portugal
    LAQV-Requimte, University of Porto, 4150-180 Porto, Portugal)

Abstract

Care institutions attending to older adults are responsible for their food supply, which influences their health and quality of life. Food waste at care institutions has been reported to be a matter of great concern, that requires regular monitoring. In this study, we aim to quantify food waste in the food service of an elderly institution, both as leftovers and plate waste. Data collection was performed over 15 consecutive days, at lunch and dinner served to older adults. The aggregate weighing of food was performed before and after distribution, as well as after consumption. Leftovers and plate waste were calculated by the differences in weight. During the study period, 2987 meals were evaluated, corresponding to 1830 kg of food produced, of which only 67% was consumed. For each meal, approximately 610 g of food was produced per older adult, and only about 410 g were consumed, corresponding to 150 g of leftovers and 50 g of plate waste. Food waste represented 36.1% of meals served, composed of 24.1% leftovers and 12.0% plate waste. The wasted meals would be enough to feed 1486 older adults and would correspond to annual losses of approximately €107,112. Leftovers and plate waste were above the limits of acceptability (below 6% and 10%, respectively), indicating excessive food waste. High values of leftovers are related to the food service system and staff, pointing to the need for improvements during the planning and processing of meals. On the other hand, high plate waste values are associated with consumers, indicating the low adequacy of the menu regarding to older adults’ habits and preferences.

Suggested Citation

  • Margarida Liz Martins & Ana Sofia Henriques & Ada Rocha, 2021. "Evaluation of Food Waste at a Portuguese Geriatric Institution," Sustainability, MDPI, vol. 13(5), pages 1-8, February.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:5:p:2452-:d:505049
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    References listed on IDEAS

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    1. United Nations UN, 2015. "Transforming our World: the 2030 Agenda for Sustainable Development," Working Papers id:7559, eSocialSciences.
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    1. Ludovica Principato & Stefano Marchetti & Marco Barbanera & Luca Ruini & Leonardo Capoccia & Camilla Comis & Luca Secondi, 2023. "Introducing digital tools for sustainable food supply management: Tackling food loss and waste in industrial canteens," Journal of Industrial Ecology, Yale University, vol. 27(4), pages 1060-1075, August.

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