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Journal of Hospitality & Tourism Research, Vol. 19, No. 2, 57-66 (1995)
DOI: 10.1177/109634809501900206
© 1995 ICHRIE

Estimating the Amount of Solid Waste in Indiana School Foodservice Operations

Richard Ghiselli

Purdue University

Stephen J. Hiemstra

Purdue University

Barbara A. Almanza

Purdue University

The purpose of this study was to obtain data that could be generalized to the state of Indiana, and included: 1) examining the relationship between the amount of waste and the variables thought to influence it at the unit level; and 2) estimating the total amount of waste being sent to landfills through school foodservice operations in the state. In order to obtain data that would represent the population as a whole as well as the different service circumstances, participants were selected based on their size, the percent of serviceware dollars directed toward the purchase of disposable serviceware, and their geographic location.

The model generated indicated that the weight of waste at the school (unit) level increased with the number of participants, the grade level represented, and the type of operation. Also, the mannerin which food waste was handledsignificantlyaffected the weight of waste.

The weighted population average for the elementary grade levels was 21 per day per student enrolled; for the middle grade levels it was .21; for the high school grades it was .15. Based on these weights and enrollment figures for the 1992-1993 academic year, school foodservice operations in the state sent to landfills an estimated 185,344 pounds of waste daily. Overa 180-day period this would amount to 33.4 million pounds. By volume, approximately 77.6 million gallons of waste would be sent.

Key Words: Key words: foodservice waste • school foodservice • solid waste • waste reduction.


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