Food waste in hospitals: review

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

doi:10.1504/ijhtm.2018.098389

Cited by 12 publications

(8 citation statements)

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“…5 In this aspect, there was a literature review which quantified and compared the percentage of food waste in hospitals and analysed the time trend of hospital food reduction studies and the global distribution of these hospitals. 37 This review focussed on research efforts that provided information about food waste associated with hospitals only, with half of them being conducted in Europe. The total number of abstracts and relevant titles resulting from searches was 37 from PubMed, 639 from Science Direct, 84 from Web of Science, and 760 from all search engines.…”

Section: Increased Food Choices Through Selective Menusmentioning

confidence: 99%

“…Notably, 92 studies documented improvement of food waste, with the single most significant change being tailoring the food choice to the individual patient's desire for food. 37 A pilot study developed to measure residents' perceived quality, satisfaction, behavioural intentions, and physical constraints associated with ageing using a plate waste technique to gauge residents' actual food consumption. 47 Also, to achieve the study purposes, a questionnaire was given to 394 residents to complete in seven randomly selected facilities.…”

Section: Increased Food Choices Through Selective Menusmentioning

confidence: 99%

“…Many approaches have been recommended to increase patient food intake and minimise plate waste in hospitals. However, the four most common measures include flexible portion sizes, increased food choices through selective menus, additional nutritional support for patients and improved ordering and delivery system 37 …”

Section: The Four Most Common Measures To Reduce Plate Wastementioning

confidence: 99%

“…This was the first study quantifying the limited data on different approaches for improving food waste results. Notably, 92 studies documented improvement of food waste, with the single most significant change being tailoring the food choice to the individual patient's desire for food 37 …”

Section: The Four Most Common Measures To Reduce Plate Wastementioning

confidence: 99%

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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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Section: Increased Food Choices Through Selective Menusmentioning

confidence: 99%

Section: Increased Food Choices Through Selective Menusmentioning

confidence: 99%

Section: The Four Most Common Measures To Reduce Plate Wastementioning

confidence: 99%

Section: The Four Most Common Measures To Reduce Plate Wastementioning

confidence: 99%

See 2 more Smart Citations

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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show abstract

“…On the other hand, uneaten food has serious implications in terms of sustainability and environmental issues. Food waste in the food services industry has been called an “unsustainability hotspot” [ 7 ]; it has been calculated that the amount of food waste produced in one hospital that serves 6640 patient meals per week can equal more than 48,000 lbs (24 tons) [ 8 ]; food wastage increases the amount of food grown or raised, the fuel in the transport of food to hospitals, and the amount of methane and carbon dioxide from landfilling the uneaten food [ 9 ]. Healthcare facilities record the highest volumes of food waste compared with other types of collective catering, with food wastage ranging between 17% and 67% depending on the service system [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review

et al. 2023

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Background and Aims: Patients’ nutritional intake is a crucial issue in modern hospitals, where the high prevalence of disease-related malnutrition may worsen clinical outcomes. On the other hand, food waste raises concerns in terms of sustainability and environmental burden. We conducted a systematic review to ascertain which hospital services could overcome both issues. Methods: A systematic literature search following PRISMA guidelines was conducted across MEDLINE, Web of Science, and Scopus for randomised controlled trials (RCTs) and observational studies comparing the effect of hospital strategies on energy intake, protein intake, and plate/food waste. The quality of included studies was assessed using the Newcastle-Ottawa Scale for cohort studies and the Cochrane Risk of Bias tool from the Cochrane Handbook for Systematic Reviews of Interventions for RCTs. Results: Nineteen studies were included, assessing as many hospital strategies such as food service systems—including catering and room service—(n = 9), protected mealtimes and volunteer feeding assistance (n = 4), food presentation strategies (n = 3), nutritional counseling and education (n = 2), plant-based proteins meal (n = 1). Given the heterogeneity of the included studies, the results were narratively analysed. Conclusions: Although the results should be confirmed by prospective and large sample-size studies, the personalisation of the meal and efficient room service may improve nutritional intake while decreasing food waste. Clinical nutritionist staff—especially dietitians—may increase food intake reducing food waste through active monitoring of the patients’ nutritional needs.

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Implementation of sustainable food service systems in hospitals to achieve current sustainability goals: A scoping review

Chatzipavlou,

Karayiannis,

Chaloulakou

et al. 2024

Clinical Nutrition ESPEN

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Food waste in hospitals: review

Cited by 12 publications

References 0 publications

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

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

Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review

Implementation of sustainable food service systems in hospitals to achieve current sustainability goals: A scoping review

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