Evaluation of Food Waste at a Portuguese Geriatric Institution
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/10216/135465 |
Resumo: | 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 euro107,112. 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. |
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Evaluation of Food Waste at a Portuguese Geriatric InstitutionCiências da Saúde, Ciências médicas e da saúdeHealth sciences, Medical and Health sciencesCare 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 euro107,112. 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.20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10216/135465eng2071-105010.3390/su13052452Liz Martins, MargaridaHenriques, ASRocha, Adainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-29T15:36:34Zoai:repositorio-aberto.up.pt:10216/135465Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:27:37.732766Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Evaluation of Food Waste at a Portuguese Geriatric Institution |
title |
Evaluation of Food Waste at a Portuguese Geriatric Institution |
spellingShingle |
Evaluation of Food Waste at a Portuguese Geriatric Institution Liz Martins, Margarida Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
title_short |
Evaluation of Food Waste at a Portuguese Geriatric Institution |
title_full |
Evaluation of Food Waste at a Portuguese Geriatric Institution |
title_fullStr |
Evaluation of Food Waste at a Portuguese Geriatric Institution |
title_full_unstemmed |
Evaluation of Food Waste at a Portuguese Geriatric Institution |
title_sort |
Evaluation of Food Waste at a Portuguese Geriatric Institution |
author |
Liz Martins, Margarida |
author_facet |
Liz Martins, Margarida Henriques, AS Rocha, Ada |
author_role |
author |
author2 |
Henriques, AS Rocha, Ada |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Liz Martins, Margarida Henriques, AS Rocha, Ada |
dc.subject.por.fl_str_mv |
Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
topic |
Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
description |
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 euro107,112. 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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/10216/135465 |
url |
https://hdl.handle.net/10216/135465 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2071-1050 10.3390/su13052452 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799136188759539712 |