Quantification of food waste in nursing homes is essential, identifying the type of care provided to users, ensuring that there is an adequate nutritional supply. The quantification of food waste could be an indicator of the quality of service in these institutions and needs a regular monitoring. Objectives: Quantification of food waste in a nursing home in the central region of Portugal. Methodology : Data collection was carried out for 20 days The quantification of food waste was carried out by determining leftovers and plate waste from the meals produced and distributed at lunch time, using the method of selective aggregate weighing. Results: A total of 260 meals were analyzed, totaling 174,2 kg of food, of which only 62% were consumed. Food waste found in this study is considered unacceptable, as both the leftovers (29.7%) and the plate waste (11.8%) exceed the acceptable limits of 6% and 10% respectively. Regarding meal components, only soup and dessert present acceptable values of plate waste. Conclusions: High levels of food waste were found, indicating a need to improve meal planning and processing, as well as the adequacy of the menu to the needs, habits and preferences of the elderly.