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ServeWell pilot identifies plate and pan waste at Life Center; staff to test recommendations
Summary
A ServeWell pilot at the William and Pennington Life Center measured plate and pan food waste and provided recommendations; staff said pan-waste figures overstate discarded food because the center repurposes hot pan leftovers for weekends and holidays.
Churchill County Social Services presented results Aug. 28 from a ServeWell pilot at the William and Pennington Life Center that measured plate and pan food waste over a 30-day period and offered recommendations to reduce costs.
Shannon Ernst said volunteers collected plate waste and staff measured pan waste at the end of shifts. Ernst cautioned that pan-waste figures in the report overstate disposal because hot pan leftovers are trayed and frozen for weekend and holiday service, not thrown away. The report estimated total waste costs but staff said the $26,000 figure likely overstates actual discarded food.
Recommendations included considering a reservation system, communicating meal costs to seniors, reintroducing "turkey talk" focus groups with the new chef to learn meal preferences, and pursuing a target per-meal cost of $5 or less. Ernst said her office does not favor a reservation system because many seniors drop in; staff will instead increase outreach and awareness about meal costs and reintroduce customer feedback sessions in the fall.
The item was presented for information only; no board action was required.
