Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Source Reduction
Reducing the amount of waste generated, or source reduction, is a preventive approach that
eliminates the need to determine the most cost-effective method of waste disposal. Source
reduction also conserves natural resources and preserves the environment. The following are
examples of reuse and source reduction efforts that have been implemented in health care food
service operations:
• Working cooperatively with manufacturers and distributors to reduce packaging materials
• Purchasing reusable products or products packaged in reusable containers or having
products delivered in reusable containers rather than in cardboard boxes
• Purchasing cleaning products in more concentrated form
• Purchasing products in bulk form rather than in smaller packages
• Reducing the quantity of disposables used
• Evaluating which packaging material generated the largest volume of waste (for example,
products such as sauces and salad dressings in individual portion packages rather
than in bulk containers, such as polyethylene pouches or tin cans)
• Using sanitized glass or plastic containers for product storage
• Evaluating the accuracy of production forecast to minimize quantity of leftovers
• Serving condiments and beverages from dispensers rather than in single-service containers
• Minimizing waste potential through careful menu planning
• Introducing a program in cash operations where discounts are given to employees who
use a reusable mug when purchasing beverages
• Donating leftover food from catered events to homeless shelters, schools, long-term care
facilities, or other social programs (food service directors must obtain approval from
health departments so as to ensure compliance with sanitation codes and must consult
their organizations’ legal counsel to avoid risk liability)
How effective each of these approaches is depends on several factors. Some of these are the
organizational culture; the extent of commitment and involvement on the part of managers,
employees, and customers or recipients; and the education, training, and motivation of food
service providers.
Recycling
Recycling is the second method for decreasing waste. The Foodservice and Packaging Institute
defines recycling as the act of removing materials from the solid waste stream for reprocessing
into valuable new materials and useful products. For example, recycling efforts have not been
successful in areas where markets for recyclable materials are limited or nonexistent. Before initiating
a recycling program, a food service manager must contact a local waste hauler to learn
whether the company offers its customers a recycling option. Many major waste management
companies have developed programs whereby they provide special dumpsters for recyclable
materials. Some haulers may require that materials be separated and stored in a separate dumpster
whereas others allow facilities to commingle their recyclables. If commingling is an option,
food service directors should work to negotiate a new contract with the hauler that includes a
recycling option—including training employees on what types of materials to separate and how
to separate them. If plastics are to be recycled, employees will need to learn which types of plastic
containers can be placed in recycling bins. If an operation is located in an area where recycling
is not available, the next option is to identify buyback centers that accept or purchase
recyclable materials.
Even though recycling has increased, collecting recyclable material and developing a market
for these products is a challenge. The process can be expensive.