The evaluation and assessment of the kind and amount of solid waste produced in A hospital kitchen

The environment is the most important source in meeting the nutritional needs of people's basic needs. Solid waste is one of the most important causes of environmental pollution. Today, incerasing of the population and the development of technology leads to increase the production of not only types of package materials but also the waste per capita. Disposing of waste without harming the environment is important not only for human and environmental health but also with the economics of the country. The aim of this study is evaluate the enviranomental damage and economical aspects of the amount and the type of the waste that produced in a hospital food service. In this hospital, the waste that may ocur at the end of the food and meal production was calculated according to records of the menu items. On those days produced waste was collected and seperated according to their types (glass, paper-cardboard, composites, metals, organic, plastic, porcelain, wood). Then all the seperated waste groups were weighted and recorded. At the end of the study the total weight of all types of solid waste were obtained according and 7238.5 kg total solid waste produced was found. 1106.2 kg of this waste (15.3%) were plastics, 272.0 kg (3.8%) were metal, 1132.8 kg (15.6%) were paper and board, and 3013.8 kg (41.6%) were organic waste. The amount of plastic waste collected from produced solid waste were 323.8 kg (7.3%), the amount of metal waste were 205.4 kg (4.6%) and 318.5 kg of waste were paper and cardboard (7.2%), respectively. During the study period in the kitchen 3317.3 kg, of recycle package waste were produced and 967.7 kg (29.2%) were found to be collected. Also, it is calculated that if 1132.8 kg of paper and cardboard waste would be sent to recycling zone, 283.2 TL would be earned. At the same time, if this 944.0 kg of waste paper would be used for paper manufacture, 16 adult trees would be resqued. 21.0% of the collected organic waste were found to be used in composting. It is evaluated that, the 148.9 kg of total waste were organic which is able to eat, can be reduced by appropriate revisions in the recipts. Finally, it is determined that in a hospital food service, 0.51 kg solid waste were produded per capita. Supporting the low waste production and recycling and/or conversion of the waste is important to to obtain maximum performance from the natural sources which are used for energy production will be beneficial for environment and economics. As a conclusion, it is important to plan how to reduce the amount of waste before production and collect the waste effectively will be beneficial to solve the waste problem. Additionally, the managerial responsibilities of the dietitians must be considered. Keywords: Solid Waste, Recycle, Compost, Hospital Kitchen