Tayhee Kim

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OBJECTIVE To determine the composition of wastes generated in a continuing-care retirement community (CCRC) and to analyze the effects of source-reduction activities and meal delivery system change on the amount of waste generated in the facility. DESIGN A waste stream analysis was conducted at the same CCRC during spring 1994 (period 1: baseline), spring(More)
OBJECTIVE To determine if the type of service system affects the amount of service food waste (SFW) generated in dining areas of a continuing-care retirement community. RESEARCH DESIGN A waste stream analysis was conducted for 7 days to determine quantity of SFW generated in three service systems: health care tray service, health care dining room with(More)
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