Monitoring plate and preparation food waste in residential facilities for elderly people: A case study in Flanders...

Food waste presents a considerable challenge to many residential facilities for the elderly. This issue is highly relevant to food costs and sustainability concerns as well as residents' nutritional needs. In the present study, food waste was determined in 13 wards of eight residential facilities for elderly people in Flanders. Plate and preparation waste at lunchtime (including soup and dessert) was accurately measured for 247 residents during five days. Plate waste for breakfast and dinner was monitored using a standardized visual estimation protocol. The mean plate waste per person was 112.3 ± 35.2 g/day, corresponding to 10.9 % of the total meal served on the plate. Bread, toppings, meat/fish and starch components were the main meal items left over. At breakfast and lunch, the meal item, amount served, gender, Mini Nutritional Assessment (MNA) score and age category significantly influenced the amount of plate waste. For dessert served at lunchtime, only the type of ward (open vs. closed) and gender (male vs. female) significantly influenced the percentage of waste. For plate waste at dinner, the meal item, amount served and gender had a significant impact. The preparation waste at lunch averaged 37.8 ± 24.3 % of the quantity prepared, or per person 192.6 ± 82.6 g/day. This preparation waste appeared to be significantly influenced by the meal consistency, meal item, and care center. The results of this study underline the need for improved food service strategies in care institutions to better match residents' nutritional requirements while reducing food waste.