ASSESSİNG THE ENVİRONMENTAL IMPACT OF A HOSPİTAL RESTAURANT: A STUDY ON FOOD WASTE, COST, AND GREENHOUSE GAS EMİSSİONS

Volkan Özkaya

Makale detayları

ASSESSİNG THE ENVİRONMENTAL IMPACT OF A HOSPİTAL RESTAURANT: A STUDY ON FOOD WASTE, COST, AND GREENHOUSE GAS EMİSSİONS

Yazarlar:

Volkan Özkaya

Yayıncı:

Erciyes University

Ana Başlıklar:

Beslenme Bilimi | Beslenme ve Diyetetik (Diğer)

Dergi:

ERÜ Sağlık Bilimleri Fakültesi Dergisi Vol.11 Issue 2, pp.11-19

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335913

pISSN:

2147-9011

Anahtar kelimeler:

Özet:

 Aim: This study was conducted to assess the amount of food waste, waste cost, and greenhouse gas emissions in a private hospital restaurant in Turkey. Material and Method: The study was conducted in the restaurant of a private hospital in Istanbul, Turkey, between January and February 2023 30 days. These food wastes were grouped according to the day, quantity g, portion size, contents of the meals, the order of the food course meals, and the selling price of the portion. Food not served by the end of the day was considered food waste. Results During the study, 1,164 waste instances were detected in 58 foods, totaling 626.54 kg 6241 portions. Third-course meals soups, olive oil dishes, etc had the highest waste frequency, while second-course meals meat and meat dishes generated the most waste. This resulted in a financial loss of 124,010.25 Turkish lira 6596month. The greenhouse gas emission from food waste was calculated at 401.45 kg CO2 eq.kg. Conclusion: Food waste poses a threat to the sectors economic profitability in the short term and food sustainability in the long term. The food service sector need sustainable practices to cut waste, protect resources, and be more efficient.

 Aim: This study was conducted to assess the amount of food waste, waste cost, and greenhouse gas emissions in a private hospital restaurant in Turkey. Material and Method: The study was conducted in the restaurant of a private hospital in Istanbul, Turkey, between January and February 2023 30 days. These food wastes were grouped according to the day, quantity g, portion size, contents of the meals, the order of the food course meals, and the selling price of the portion. Food not served by the end of the day was considered food waste. Results During the study, 1,164 waste instances were detected in 58 foods, totaling 626.54 kg 6241 portions. Third-course meals soups, olive oil dishes, etc had the highest waste frequency, while second-course meals meat and meat dishes generated the most waste. This resulted in a financial loss of 124,010.25 Turkish lira 6596month. The greenhouse gas emission from food waste was calculated at 401.45 kg CO2 eq.kg. Conclusion: Food waste poses a threat to the sectors economic profitability in the short term and food sustainability in the long term. The food service sector need sustainable practices to cut waste, protect resources, and be more efficient.

 Aim: This study was conducted to assess the amount of food waste, waste cost, and greenhouse gas emissions in a private hospital restaurant in Turkey. Material and Method: The study was conducted in the restaurant of a private hospital in Istanbul, Turkey, between January and February 2023 30 days. These food wastes were grouped according to the day, quantity g, portion size, contents of the meals, the order of the food course meals, and the selling price of the portion. Food not served by the end of the day was considered food waste. Results During the study, 1,164 waste instances were detected in 58 foods, totaling 626.54 kg 6241 portions. Third-course meals soups, olive oil dishes, etc had the highest waste frequency, while second-course meals meat and meat dishes generated the most waste. This resulted in a financial loss of 124,010.25 Turkish lira 6596month. The greenhouse gas emission from food waste was calculated at 401.45 kg CO2 eq.kg. Conclusion: Food waste poses a threat to the sectors economic profitability in the short term and food sustainability in the long term. The food service sector need sustainable practices to cut waste, protect resources, and be more efficient.

 Amaç: Bu çalışma, Türkiyedeki özel bir hastane restoranında oluşan gıda atık miktarını, atık maliyetini ve sera gazı emisyonunu değerlendirmek amacıyla yürütülmüştür. Gereç ve Yöntem: Çalışma İstanbulda bulunan özel bir hastanenin restoranında Ocak-Şubat 2023 tarihleri arasında 30 gün gerçekleştirilmiştir. Gıda atıkları gün, miktar g, porsiyon ölçüsü, yemek içerikleri, yemeğin servis kap sırası ve porsiyon satış fiyatlarına göre gruplandırılmıştır. Gün sonunda servis edilmeyen yiyecekler gıda atığı olarak değerlendirilmiştir. Bulgular: Çalışma boyunca 58 farklı gıdada 1164 adet atık saptanmıştır. İşletmede ortaya çıkan gıda atıklarının toplam ağırlığı 626,54 kg 6241 porsiyon olarak belirlenmiştir. En sık atığın üçüncü kap yemeklerde meyveler, tatlılar, komposto, en yüksek atık ağırlığının ise ikinci kap çorba, zeytinyağlı yemekler, pilav-makarna yemeklerde olduğu saptanmıştır. Gıda atıkları, işletmede 124010,25 TL 6596ay maddi zarar oluşturmuştur. Oluşan gıda atıklarının yol açtığı sera gazı emisyonu miktarı 401,45 CO2 eşdeğerikg olarak hesaplanmıştır. Sonuç: Gıda kaybı, sektörün kısa vadede ekonomik karlılığını ve uzun vadede sürdürülebilirliğini olumsuz etkileyecek başlıca sorun olarak kabul edilmektedir. Bu kaybı azaltmak, kaynakları ve çevre sağlığını korunmak ve verimliliği artırmak için yemek hizmeti sektöründe sürdürülebilir önlemlerin uygulanması gerekmektedir.

Makale detayları

ASSESSİNG THE ENVİRONMENTAL IMPACT OF A HOSPİTAL RESTAURANT: A STUDY ON FOOD WASTE, COST, AND GREENHOUSE GAS EMİSSİONS

Yazarlar:

Volkan Özkaya

Yayıncı:

Erciyes University

Ana Başlıklar:

Beslenme Bilimi | Beslenme ve Diyetetik (Diğer)

Dergi:

ERÜ Sağlık Bilimleri Fakültesi Dergisi Vol.11 Issue 2, pp.11-19

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335913

pISSN:

2147-9011

Food Waste

Greenhouse Gas Emission

Cost

RestaurantGıda Atığı

Sera Gazı Emisyon Değeri

Maliyet

Restoran

Sayı

Makale detayları

Yazarlar: Volkan Özkaya

Yayıncı: Erciyes University

Ana Başlıklar: Beslenme Bilimi | Beslenme ve Diyetetik (Diğer)

Dergi: ERÜ Sağlık Bilimleri Fakültesi Dergisi Vol.11 Issue 2, pp.11-19

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001335913

pISSN: 2147-9011

Sayı

Yazarlar:

Volkan Özkaya

Yayıncı:

Erciyes University

Ana Başlıklar:

Beslenme Bilimi | Beslenme ve Diyetetik (Diğer)

Dergi:

ERÜ Sağlık Bilimleri Fakültesi Dergisi Vol.11 Issue 2, pp.11-19

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335913

pISSN:

2147-9011