美国农业部夏季食品服务计划开放站点的盘子浪费:项目SWEAT子研究的结果

IF 1.2 Q4 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH

Journal of Hunger & Environmental Nutrition Pub Date : 2023-08-11 DOI:10.1080/19320248.2023.2245783

Laura C. Hopkins, Alison Webster, J. Kennel, J. Banna, Devon Bearden, Julia Finn, C. Gunther

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引用次数: 0

摘要

本研究的目的是在美国农业部(USDA)夏季食品服务计划(SFSP)站点试点检测盘子浪费的方法，并探讨盘子浪费模式的交付方式(预组装托盘与多供应托盘线，提供与服务(OVS))。在美国农业部SFSP中，蔬菜的平均盘子浪费最高(浪费70.9%)，其次是肉类/肉类替代品(56.0%)，水果(47.9%)，谷物(48.9%)和牛奶(41.0%)。与使用OVS的多托盘生产线相比，使用预组装托盘的食物浪费量始终更高。这项研究的发现提供了对美国农业部SFSP站点整体盘子浪费模式的初步见解，以及对交付方式浪费的潜在影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Plate Waste in USDA Summer Food Service Program Open Sites: Results from the Project SWEAT Sub-Study

ABSTRACT The study objectives were to pilot approaches to examine plate waste and explore plate waste patterns by delivery style (pre-assembled trays versus multi-offering tray line with Offer Versus Serve (OVS)) at United States Department of Agriculture (USDA) Summer Food Service Program (SFSP) sites. Mean plate waste in the USDA SFSP was highest for vegetables (70.9% wasted), followed by meat/meat alternate (56.0%), fruit (47.9%), grains (48.9%), and milk (41.0%). The amount of food wasted was consistently higher when meals were delivered on pre-assembled trays versus multi-offering tray line with OVS. Findings from this study provide initial insights into overall plate waste patterns at USDA SFSP sites and potential implications for waste by delivery style.

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来源期刊

Journal of Hunger & Environmental Nutrition PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-

CiteScore

3.30

自引率

6.20%

发文量