Plate Waste Study

Determination of a Benchmark
In the hospital setting, registered dietitians look for how much a
patient is consuming from their tray. The population chosen for this study is
the behavioral health (BH) unit, excluding the behavioral health pediatric
unit. The behavioral health unit receives set menu items to choose from for
the next day for breakfast, lunch and dinner. This study focuses on only the
items provided at lunch time. A possible weakness for the study is the
patients in the BH unit are allowed to write alternative items in, and the diet
clerks will approve or deny the request. This means some items reviewed will
deviate from the original provided menu, and will be unable to assess these
particular items.
Data Collection Instrument
The data was collected by photographing trays that had been retrieved
and ready to be broken down in the dish room. The data collection sheet was
used then used to evaluate the photo taken.
Hot Entre
0%
25%
50%
75%
100%
Collection of Data

Hot Sandwich

The data was collected as the trays were returned on their carts from
the behavioral health units to the dish room. The hot entre of the day was
vegetable lasagna and the hot sandwich was a hamburger on a whole wheat
bun.
Analysis of Data

Cost/Serving
Average Waste
Cost of

Hot Entre

Hot Sandwich

(Vegetable

(Hamburger on

Lasagna)
$0.73
28%
$0.20

WW)
$0.74
31%
$0.23

Waste/Serving
Interpretation of Results
The entre with the highest level of consumption was the vegetable
lasagna, with an average consumption of 72%. The entre which falls second
in average consumption is the hamburger on the WW, which has an average
consumption of 69%. The benchmark for a successful entre is >50%
average consumption. The relationship is the higher the consumption of the
entre the lower the food waste costs. The hamburgers did have a higher
percent waste and a higher percent cost of waste/serving than the vegetable
lasagna.
Plan for Intervention
The hamburgers for behavioral health are made in bulk before tray line
begins. The hamburger patties are kept on the tray line in water to keep

moist. Since the bread could get soggy from other sides, it is served by itself
on a plate. Lettuce, tomato, onion, ad pickles can be ordered, but if they are
not it will not be served on the tray. If lettuce, tomato, onion, and pickles can
be served with each hamburger, there may be a chance for higher
consumption. The current dish might come across as visually unappealing, so
adding some condiments and toppings may make the sandwich more
visually appealing.

Hamburger on WW Bun
Menu Item
Hamburger
WW Bun

Amount Used
1 each
1 each

Cost/Serving
$0.63
$0.10

Total Cost/Serving: $0.73

Total Cost: $0.73

Vegetable Lasagna
Menu Item
Marinara Sauce
Pasta Sheets 4oz
Cheese Mozzarella
Cheese Ricotta
Mushroom
Black Pepper Ground

Amount Used
2 QT 1 C (72
8 each
6 OZW
2 LB
14 OZW
1 TSP

Cost/Serving
$5.05
$0.42
$1.17
$2.46
Market Price
$0.11

Zucchini
Carrot
Egg liquid
Mozzarella
Parmesan

14 OZW
8 OZW
8 OZW
6 OZW
2 OZW

Market Price
Market Price
$2.14
$0.60
$0.80

Garlic and Herb

3T

Seasoning
Total Cost/Serving: $0.74
Total Cost: $17.83

$0.15