Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management
This project investigated the generation and characterization of post-service food waste at Georgia Gwinnett College dining hall from Spring 2022 to Spring 2023. In Spring 2022, for three weeks, twice a week, a total of 115.08 kg of post-service food waste was collected by cafeteria workers. In Fall...
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Elsevier
2025-01-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025001306 |
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| author | Ramata Sissoko Cisse Fatima Sarahi Aguilar Sochi Bryan Ezenagu Mahamane Saliou Cisse Amadou Niang |
| author_facet | Ramata Sissoko Cisse Fatima Sarahi Aguilar Sochi Bryan Ezenagu Mahamane Saliou Cisse Amadou Niang |
| author_sort | Ramata Sissoko Cisse |
| collection | DOAJ |
| description | This project investigated the generation and characterization of post-service food waste at Georgia Gwinnett College dining hall from Spring 2022 to Spring 2023. In Spring 2022, for three weeks, twice a week, a total of 115.08 kg of post-service food waste was collected by cafeteria workers. In Fall 2022, for 1 h, twice a week, for five weeks, post-service food waste was collected directly from visitors, sorted, and immediately weighed. During the first half of the Fall 2022 collection, 58.17 kg of food waste was collected and sorted into three categories, consisting of 17.90 % disposable cutlery, 20.46 % fruits and vegetables, and 61.64 % mixed food. During the second half of the Fall 2022 collection, 69.13 kg of food waste collected was composed of 12.84 % disposable cutlery, 23.59 % fruits and vegetables, and the mixed food subcategorized was composed of 11.27 % starch, 39.45 % grain, and 12.84 % meat and eggs. Finally, in Spring 2023, for six consecutive days, the waste was collected as previously but during the entire day and sorted. The average daily waste amounted to 113.41 kg, consisting of 18.20 % disposable cutlery, 16.62 % fruits and vegetables, 9.47 % starch, 33.26 % grain, and 22.45 % meat and eggs. Out of the food categories collected, grains constitute the largest source of food waste by weight. The study indicated that, on average, 140 g of food waste was produced per student per day during Spring 2023. The result of this study represents an opportunity for the college to identify the types and amounts of food waste generated at the cafeteria and to plan a better waste management system. |
| format | Article |
| id | doaj-art-d5e0f2027de74a8db989b95d49357ec2 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-d5e0f2027de74a8db989b95d49357ec22025-02-02T05:28:05ZengElsevierHeliyon2405-84402025-01-01112e41750Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste managementRamata Sissoko Cisse0Fatima Sarahi Aguilar1Sochi Bryan Ezenagu2Mahamane Saliou Cisse3Amadou Niang41000 University Center Ln, Lawrenceville, GA 30043, USA; Corresponding author.1000 University Center Ln, Lawrenceville, GA 30043, USA1000 University Center Ln, Lawrenceville, GA 30043, USA1000 University Center Ln, Lawrenceville, GA 30043, USA406 East 100 South Salt Lake City, UT 84111, USAThis project investigated the generation and characterization of post-service food waste at Georgia Gwinnett College dining hall from Spring 2022 to Spring 2023. In Spring 2022, for three weeks, twice a week, a total of 115.08 kg of post-service food waste was collected by cafeteria workers. In Fall 2022, for 1 h, twice a week, for five weeks, post-service food waste was collected directly from visitors, sorted, and immediately weighed. During the first half of the Fall 2022 collection, 58.17 kg of food waste was collected and sorted into three categories, consisting of 17.90 % disposable cutlery, 20.46 % fruits and vegetables, and 61.64 % mixed food. During the second half of the Fall 2022 collection, 69.13 kg of food waste collected was composed of 12.84 % disposable cutlery, 23.59 % fruits and vegetables, and the mixed food subcategorized was composed of 11.27 % starch, 39.45 % grain, and 12.84 % meat and eggs. Finally, in Spring 2023, for six consecutive days, the waste was collected as previously but during the entire day and sorted. The average daily waste amounted to 113.41 kg, consisting of 18.20 % disposable cutlery, 16.62 % fruits and vegetables, 9.47 % starch, 33.26 % grain, and 22.45 % meat and eggs. Out of the food categories collected, grains constitute the largest source of food waste by weight. The study indicated that, on average, 140 g of food waste was produced per student per day during Spring 2023. The result of this study represents an opportunity for the college to identify the types and amounts of food waste generated at the cafeteria and to plan a better waste management system.http://www.sciencedirect.com/science/article/pii/S2405844025001306Waste characterizationWaste generation rateSolid waste managementPost-service wasteCampus waste |
| spellingShingle | Ramata Sissoko Cisse Fatima Sarahi Aguilar Sochi Bryan Ezenagu Mahamane Saliou Cisse Amadou Niang Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management Heliyon Waste characterization Waste generation rate Solid waste management Post-service waste Campus waste |
| title | Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management |
| title_full | Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management |
| title_fullStr | Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management |
| title_full_unstemmed | Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management |
| title_short | Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management |
| title_sort | characterization of food waste in grizzly dining hall at georgia gwinnett college a critical step toward sustainable food waste management |
| topic | Waste characterization Waste generation rate Solid waste management Post-service waste Campus waste |
| url | http://www.sciencedirect.com/science/article/pii/S2405844025001306 |
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