Objective To determine the composition of wastes generated in a continuing-care retirement community (CCRC) and to analyze the effects of source-reduction activities and meal-delivery system change on the amount of waste generated in the facility.

Design A waste stream analysis was conducted at the same CCRC during spring 1994 (period 1: baseline), spring 1995 (period 2: source reduction intervention), and fall 1995 (period 3: service delivery intervention). Weight, volume, and collapsed volume were determined for food and packaging wastes.

Setting Tray service and waitstaff service are provided to 70 residents in a health care unit, and family-style service is an optional service available to 130 residents in the independent-living units. A mean of 229 meals are served per day.

Intervention Intervention included the implementation of source-reduction activities and a change in a service-delivery system in periods 2 and 3, respectively.

Statistical analysis performed Descriptive statistics were used to determine the composition of waste. Analysis of variance and a multiple comparison method (least significant difference) were used to compare mean weight and volume of waste generated in period 1 with data collected during periods 2 and 3.

Results Mean waste generated per meal by weight and volume ranged from 0.93 to 1.00lb and 1.44 to 1.65 gal, respectively. Significantly less production waste by weight (0.18lb/meal) and volume (0.12gal/meal) was generated in period 2 than in period 1 (0.32lb/meal and 0.16 gal/meal, respectively). Significantly less service waste by weight (0.31lb/meal) and volume (0.05gal/meal) was discarded in period 3 than in period 1 (0.37lb/meal and 0.15gal/meal, respectively). Significantly less total waste and plastic by weight was disposed of after the interventions. The study conclusions indicated that implementing source-reduction practices and changing the meal-delivery system affected the composition of waste generated.

Applications Knowledge of waste stream composition can help other foodservice professionals and consulting dietitians identify waste-reduction activities and recycling opportunities. The quantity and type of waste generated should be considered when operational decisions are made relative to market form of food, menu choices, service-delivery systems, and production forecast and controls. J Am Diet Assoc. 1997;97:396–400.