Table 2 Percentage wasted from each food group.

From: Quantifying hospital plate waste and identifying its correlates from patients’ perspectives in Lebanon

 

Amount served

Amount wasted

% Wasted

Vegetables

2.99

1.66

55.52

Fats, olives, nuts and seeds

0.3

0.12

40.00

Legumes

0.11

0.04

36.36

Potato

0.27

0.08

29.63

Fruits

0.73

0.17

23.29

Sweets

3.47

0.8

23.05

Unsaturated oils

2.2

0.4

18.18

Meat, poultry and Fish

3.92

0.68

17.35

Dairy products

3.52

0.59

16.76

Grains and cereals

4.51

0.63

13.97

Eggs

0.36

0.05

13.89

  1. “Amount” refers to the number of serving(s) served or wasted per day. “%wasted” was calculated by dividing the ‘amount wasted’ by the ‘amount served’ and multiplying the resulting value by 100.
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