Which of the following food products is more likely to contribute to the solid waste in a hospital setting?

In a hospital setting, food, napkins, and similar items are more likely to contribute significantly to solid waste. This is due to several factors.

First, hospitals often serve large quantities of food to patients, visitors, and staff, which leads to an increased potential for food waste, especially if meals are not consumed. Additionally, food service operations typically use various disposable items such as napkins, disposable cutlery, and plates, which also add to the solid waste generated.

The combination of uneaten food and the volume of single-use items used in meal service creates a substantial amount of waste. Hospitals aim to provide a hygienic environment, which often results in a greater reliance on disposable materials for serving and cleaning, further contributing to the solid waste footprint.

While fresh produce, packaged snacks, and beverage containers do contribute to waste, the sheer volume and variety of items associated with the food service aspect, alongside disposable materials, make food, napkins, and related items the most significant contributors in this context.