A decision tree for selecting the most cost-effective waste disposal strategy in foodservice operations

The purposes of this study were to determine costs of disposal strategies for wastes generated in foodservice operations and to develop a decision tree to determine the most cost-effective disposal strategy for foodservice operations. Four cases, including the central food processing center (CFPC) in a school district, a continuing-care retirement center (CCRC), a university dining center (UDC), and a commercial chain restaurant (CCR), were studied to determine the most cost-effective disposal strategy. Annual costs for the current and projected strategies were determined for each case. Results of waste characterization studies and stopwatch studies, interviews with foodservice directors, and water flow and electrical requirements from manufacturers' specifications were used to determine cost incurred. The annual percentage increases for labor, fees, and services were used to reflect an inflated economic condition for the ensuing 10 years of the study period. The Net Present Worth method was used to compare costs of strategies, and the multiparameter sensitivity analysis was conducted to examine the tolerance of the chosen strategy. The most cost-effective strategy differed among foodservice operations because of the composition of food and packaging wastes, the quantity of recyclable materials, the waste-hauling charges, labor costs, start-up costs, and inflation rate. For example, the use of a garbage disposal for food waste and landfills and recycling for packaging waste were the most cost-effective strategies for the CCRC. A decision tree was developed to illustrate the decision-making process that occurs when conducting cost analysis and subsequent decisions. Dietetics practitioners can use the decision tree when evaluating the results of the cost analysis.