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Cost of using permanent vs. disposable ware. Studies in two school systems
Journal of the American Dietetic Association
|April 1, 1977
Summary
Permanent ware is more cost-effective than disposable ware in schools, saving 6 cents per student. While offering economic benefits, other factors may influence the choice of disposable options.
Area of Science:
- Environmental Science
- Economics
- Food Service Management
Background:
- School cafeterias face decisions regarding tableware choices.
- Both permanent (reusable) and disposable ware have associated costs and environmental impacts.
- Understanding the economic trade-offs is crucial for institutional purchasing.
Purpose of the Study:
- To compare the total costs associated with using permanent ware versus disposable ware in school settings.
- To provide data-driven insights for school administrators making tableware procurement decisions.
Main Methods:
- Cost analysis of permanent ware, including ware purchase, machine washing (labor, utilities, detergents, chemicals), and refuse removal.
- Cost analysis of disposable ware, including meal count, ware items used, labor, equipment, supplies, and refuse removal.
- Comparative economic evaluation based on per-student cost.
Main Results:
- Permanent ware usage resulted in a cost of 4 cents per student.
- Disposable ware usage incurred a cost of 10 cents per student.
- A significant economic advantage was observed for permanent ware in the studied schools.
Conclusions:
- Permanent ware presents a more economical option for school food services compared to disposable ware.
- Despite cost savings, non-economic factors may influence the selection of disposable tableware.
- Further analysis considering factors beyond direct cost is recommended for comprehensive decision-making.
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