Fort Jackson

Measurement of Food Waste

Dining Facility (DFAC) Waste has historically been 40% of the tracked municipal solid waste (MSW) generated at Fort Jackson. In an effort to reduce this amount, DFAC Waste Measurement Procedures are now in place to measure both kitchen and field food waste. Dining facility workers weigh table, kitchen, and field waste, and then use this data to identify high food waste areas where DFAC Management needs to implement control measures. Control measures include menu changes that increase the use of cut fruits, increased management of portions sent to the field, and awareness of methods to reduce overall food waste. Reducing the food waste on trays is number one on Fort Jackson’s waste reduction list.

Through the monitoring of waste patterns, and the implementation of control measures, Fort Jackson was able to dramatically decrease the amount of MSW that enters the landfill each month. In the future, DFAC Management plans to test different tray sizes to determine if such changes results in effective additional reduction of food waste.

• Mission Reducing food portions at Fort Jackson strengthens their operational capability by saving time in food preparation. Additionally, money saved by reducing waste disposal costs can be spent supporting other mission essential needs at Fort Jackson.
• Community Inspire others within the Fort Jackson community to be proactive in moving beyond compliance towards sustainability.
• Environment Reducing food waste reduces the amount of MSW that goes into the landfill, thus saving landfill space.

• Reducing food waste will produce a significant cost savings in food purchasing.
• Smaller trays and smaller portions will save time and expense for food prep, dish washing and waste disposal.

Fort Jackson Project Coordinator: 803-751-4015