A study of food waste in St. Francis Hospital

Alshqaqeeq, Fadhel; Twomey, Janet M.; Overcash, Michael; Sadkhi, Anas

doi:10.1080/20479700.2017.1414982

Cited by 13 publications

(26 citation statements)

References 9 publications

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“…From these, 7324 duplicates were located, leaving 10,280 studies for title and abstract screening. Following assessment against the eligibility criteria, eight papers were included in the final library 16,25,33‐38 . Following the screening of the 1940 Google Advanced search results, nine grey literature documents were added to the final library 11,23,39‐45 (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

“…Four of the seven peer reviewed studies (57%) satisfied all of the MMAT quality criteria 25,33,37,38 . Methodological or reporting issues were identified in the remaining three studies (38%) 34‐36 . One study was excluded from quality assessment because it was a thesis 16…”

Section: Resultsmentioning

confidence: 99%

“…The specific sequence of food waste data collection methods and how data were interpreted by the authors of the primary documents are described in Tables 2 and 3. A further explanation of the in‐depth data collection methods is provided in the Supporting information, File S5 11,16, 23,25,33‐45 …”

Section: Resultsmentioning

confidence: 99%

“…There was wide variability in data collection periods ranging from 1–30 days 33,42 . The most common duration was 2 weeks ( n = 5; 29%) 35,36,39,41,45 . Some authors included weekends ( n = 7; 41%), 16,34‐36,39,41,45 whereas others did not ( n = 3; 18%) 25,33,37 .…”

Section: Resultsmentioning

confidence: 99%

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A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

Cook

Collins

Goodwin

et al. 2021

J Human Nutrition Diet

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Background To understand, monitor and compare the scope of food waste in hospital foodservices, it is essential to measure food waste using a standardised method. The aims of this systematic review were to: (i) describe and critique the methodological features of waste audits used in hospital foodservice settings that measure aggregate food and food‐related waste and (ii) develop a consensus tool for conducting a food waste audit in a hospital foodservice setting. Methods Seven electronic databases were searched for peer reviewed literature, and 17 Google Advanced searches located grey literature that described food waste audit methods previously used or developed for hospital foodservices. Study selection and quality assessment occurred in duplicate. Data describing the audit method, its feasibility, and strengths and limitations were extracted and synthesised to develop a consensus tool. Results Eight peer reviewed and nine grey literature documents describing a variety of food waste audit methods were found. The most common practices were 2‐week data collection (n = 5), foodservice staff collecting data (n = 6), measuring food waste only (n = 11), measuring food waste at main meals (n = 5) and using electronic scales to measure waste (n = 12). A consensus tool was developed that proposes a method for preparing, conducting and analysing data from a food waste audit. Conclusions This review used published evidence to develop the first ever food waste audit consensus tool for hospital foodservices to use and measure food and food‐related waste. Future research is needed to apply and test this tool in practice.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

Cook

Collins

Goodwin

et al. 2021

J Human Nutrition Diet

View full text Add to dashboard Cite

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“…This is a potential missed opportunity, as NYC hospitals have been estimated to generate 5% of commercial food wastes in the city [9]. Most research on hospital food waste has focused exclusively on wasted food from patient trays, finding that a median of 30% of food on trays is thrown away uneaten [10][11][12][13]. National data suggest that hospitals produce 30 pounds of food waste per patient bed per day [14].…”

Section: Introductionmentioning

confidence: 99%

Waste generation and carbon emissions of a hospital kitchen in the US: Potential for waste diversion and carbon reductions

et al. 2021

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This study measured the total quantity and composition of waste generated in a large, New York City (NYC) hospital kitchen over a one-day period to assess the impact of potential waste diversion strategies in potential weight of waste diverted from landfill and reduction in greenhouse gas (GHG) emissions. During the one-day audit, the hospital kitchen generated 1515.15 kg (1.7 US tons) of solid waste daily or 0.23 kg of total waste per meal served. Extrapolating to all meals served in 2019, the hospital kitchen generates over 442,067 kg (487 US tons) of waste and emits approximately 294,466 kg of CO2e annually from waste disposal. Most of this waste (85%, 376,247 kg or 415 US tons annually) is currently sent to landfill. With feasible changes, including increased recycling and moderate composting, this hospital could reduce landfilled waste by 205,245 kg (226 US tons, or 55% reduction) and reduce GHG emissions by 189,025 kg CO2e (64% reduction). Given NYC’s ambitious waste and GHG emission reduction targets outlined in its OneNYC strategic plan, studies analyzing composition, emissions, and waste diversion potential of large institutions can be valuable in achieving city sustainability goals.

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How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste

Antasouras

Vasios

Kontogiorgis

et al. 2022

Health Planning & Management

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Hospitals have a responsibility to link human health and the environment, but food waste in hospitals has traditionally been much higher than in other areas of food supply. The cause of this situation has many negative impacts on health, economy, society, and environment. As a result, food waste has become a topic of discussion in hospital food departments. Part of this problem is plate waste, the served food that remains uneaten by patients. Given the magnitude of the food problem, this systematic review is aimed to identify the most common measures used to reduce plate waste in hospitals. PubMed, Scopus, and Google Scholar databases were comprehensively searched to identify food waste studies worldwide using related search terms. Many approaches have been recommended to increase patient food intake and minimise plate waste in hospitals. Up to date, the four most common include flexible portion sizes, increased food choices through selective menus, additional nutritional support and a better ordering and delivery system. Among them, the most used and effective are flexible portion sizes which may increase the ability of patients choosing their menus and upgrade ordering and delivery system by electronic format. In most studies, plate waste covers the most significant percentage of food waste produced in hospitals, while more than one approach is recommended to minimise it. In this aspect, further well‐design, multicenter, clinical studies are strongly required to highlight and establish novel and effective approaches for improving food waste management in hospitals by reducing plate waste.

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A study of food waste in St. Francis Hospital

Cited by 13 publications

References 9 publications

A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

Waste generation and carbon emissions of a hospital kitchen in the US: Potential for waste diversion and carbon reductions

How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste

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