Characterization of food waste generators: A Hawaii case study

• Published in: Waste management (Elmsford) Vol. 28; no. 12; pp. 2483 - 2494
• Main Authors: Okazaki, W.K., Turn, S.Q., Flachsbart, P.G.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-12-2008; Elsevier
• Subjects: Applied sciences; Conservation of Natural Resources - methods; Exact sciences and technology; Food Industry - organization & administration; Garbage; General treatment and storage processes; Hawaii; Other wastes and particular components of wastes; Pollution; Wastes; Hawaii; USA, Hawaii; Food waste; Recycling; Waste disposal; Food industry
• ISSN: 0956-053X; 1879-2456
• DOI: 10.1016/j.wasman.2008.01.016

Information on food waste disposal and on recycling methods and recycled amounts is reported. Data were obtained from a mail and phone survey of all licensed food establishments in Hawaii conducted in 2004 and 2005. Of 8253 licensed food establishments, 5033 completed surveys. It was found that relationships exist between food establishment size (measured by the number of meals served per day or the number of employees) and the amount of food an establishment recycled; establishment type and recycling behavior; and establishment type and amount recycled. The amount of food waste recycled in the state of Hawaii was estimated to be 264,000L/day and annual food waste generation was estimated to be 336,000tonnes.