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Evaluation of food waste at a Portuguese geriatric institution

2021-03-01Journal article Open access
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dc.contributor.authorMartins, Margarida Liz
dc.contributor.authorHenriques, Ana Sofia
dc.contributor.authorRocha, Ada
dc.date.accessioned2021-03-29T15:15:32Z
dc.date.available2021-03-29T15:15:32Z
dc.date.issued2021-03-01
dc.description.abstractCare 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 rep-resented 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 €107112. 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/su13052452pt_PT
dc.identifier.eid85102209500
dc.identifier.issn2071-1050
dc.identifier.urihttp://hdl.handle.net/10400.14/32353
dc.identifier.wos000628581200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectElderly institutionpt_PT
dc.subjectFood wastept_PT
dc.subjectLeftoverspt_PT
dc.subjectOlder adultspt_PT
dc.subjectPlate wastept_PT
dc.titleEvaluation of food waste at a Portuguese geriatric institutionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage8pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleSustainability (Switzerland)pt_PT
oaire.citation.volume13pt_PT
person.familyNameRocha
person.givenNameAda Margarida Correia Nunes Da
person.identifier.ciencia-id241C-6367-5DDE
person.identifier.orcid0000-0003-3505-4538
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationef58e6b5-0f87-465e-bc54-9a5c7c5eb0d0
relation.isAuthorOfPublication.latestForDiscoveryef58e6b5-0f87-465e-bc54-9a5c7c5eb0d0

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