Hospital food waste and environmental and economic indicators – A Portuguese case study

Dias-Ferreira, Célia; Santos, Tiago P.; Oliveira, V.

doi:10.1016/j.wasman.2015.09.025

Cited by 94 publications

(120 citation statements)

References 11 publications

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“…In the Irish 3-year Green Healthcare Programme of the Environmental Protection Agency, 37% and 49% of the food prepared for and provided to patients was wasted [6]. Similar findings were revealed in a Portuguese study, in which Dias-Ferreira et al [7] found that an average of 35% of food served was not consumed by patients but discarded as waste. In the study by Ofei et al [8] conducted in a Danish hospital, unserved food items totaled 50% of every lunch and supper for wards with a satellite kitchen as well as 42% and 65% for wards without a satellite kitchen.…”

Section: Introductionmentioning

confidence: 55%

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

et al. 2017

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Abstract:The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the processes and structures existing in each institution. This included a 2-week measurement of the quantities of food produced and wasted. After implementing the measures, a second measurement was conducted and the results of the two measurements were compared. The average waste rate in the residential home was significantly reduced from 21.4% to 13.4% and from 19.8% to 12.8% in the cafeteria. In the hospital, the average waste rate remained constant (25.6% and 26.3% during the reference and control measurements). However, quantities of average daily food provided and wasted per person in the hospital declined. Minimizing overproduction, i.e., aligning the quantity of meals produced to that required, is essential to reducing serving losses. Compliance of meal quality and quantity with customer expectations, needs, and preferences, i.e., the individualization of food supply, reduces plate waste. Moreover, establishing an efficient communication structure involving all actors along the food supply chain contributes to decreasing food waste.

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Section: Introductionmentioning

confidence: 55%

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

et al. 2017

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“…However, since the estimated daily production of meals is approximately 9,000, only 37 grams per meal are discarded. Thus, it is possible to infer that a patient receiving a solid diet with five daily meals (breakfast, lunch, afternoon snack, dinner and supper) wastes an average of 185 grams/day, far less than the 953 grams/day found in a large Portuguese study 5 . This indicator, although inferred indirectly, shows that conscious food consumption is encouraged at the hospital, probably due to an effective management of the Nutrition and Dietetics Department, which uses a computerized diet prescription system.…”

Section: Generationmentioning

confidence: 79%

“…The estimated monthly production is 20 tons of biological waste for a 700-bed hospital, which would require an investment of approximately R$ 20,000 in adequate treatment per month 4 . In Portugal, regarding only food leftovers, a mean waste of almost 1 kg/day per bed has been found, equivalent to the emission of 1.8 kg of air pollutants 5 . In addition to the excessive waste generation, inadequate waste destination should also be noted, especially in Brazil: in 2005, it was estimated that less than 20% of solid waste was treated in the South region 6 .…”

mentioning

confidence: 99%

Hospital Waste: Can We Reduce the Environmental Impact of a Large University Hospital?

Martini¹,

Fonseca²,

Severiano³

et al. 2017

Clin. Biomed. Res.

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Introduction: As technology advances, society must reflect on the destination of materials which are no longer needed. Hospital waste requires special attention due to the associated risk of disease transmission and biological accidents. Also, it tends to increase proportionally to the economic development and is associated with increased use of disposable material. The purpose of this study is to analyze the management of hospital waste at the Hospital de Clínicas de Porto Alegre (HCPA) and to evaluate the effectiveness and feasibility of the measures adopted by the institution to mitigate the impact of its waste on the environment.

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“…Pada pasien bedah, sisa makanan disebabkan oleh rendahnya nafsu makan dan persiapan proses pembedahan pasien sehingga harus dipuasakan [7]. Sisa makanan pasien ditemukan tinggi ketika rumah sakit tidak memberikan pilihan makanan kepada pasien, diantaranya pilihan jenis sayuran, porsi serta saus.…”

Section: Pendahuluanunclassified

Sisa Makanan Pasien Rawat Inap: Analisis Kualitatif

Tanuwijaya

Sembiring²,

Dini³

et al. 2018

IJHN

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AbstrakPenyelenggaran makanan di rumah sakit merupakan sistem pendukung dalam mempercepat kesembuhan pasien dari penyakit. Sisa makanan pasien mencerminkan rendahnya daya terima pasien terhadap makanan yang dapat meningkatkan risiko malnutrisi. Penting untuk mengetahui faktor yang berpengaruh terhadap adanya sisa makanan pada piring pasien. Penelitian ini bertujuan untuk menggali dan menganalisis secara kualitatif mengenai faktor yang memengaruhi pasien rawat inap menyisakan makanan di rumah sakit Universitas Muhammadiyah Malang. Desain penelitian adalah studi kualitatif menggunakan wawancara mendalam kepada pasien, yang memiliki sisa makanan > 25% melalui observasi langsung sisa makanan dengan pendekatan Comstock pada 6 pasien yang berusia 18-35 tahun. Hasil penelitian menunjukkan bahwa rata-rata sisa makanan pasien dalam 3 kali waktu makan adalah 57%. Faktor yang dominan mempengaruhi pasien menyisakan makanan meliputi faktor internal (kondisi klinis, kebiasaan makan, jenis kelamin), faktor eksternal (rasa makanan, suhu makanan, tekstur, warna makanan, porsi dan variasi bahan makanan), faktor lingkungan (makanan luar rumah sakit). Faktor internal, faktor eksternal, dan faktor lingkungan secara langsung mempengaruhi persepsi pasien terhadap makanan rumah sakit sehingga mendorong pasien untuk menyisakan makanan rumah sakit. Kata kunci: sisa makanan, kualitatif, rumah sakit Abstract Food service management in a hospital is a support system in accelerating the patient's recovery from illness. Plate waste of the patient reflects low acceptance of a patient to food that may increase malnutrition risk. It is important to identify the factors that affect

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Hospital food waste and environmental and economic indicators – A Portuguese case study

Cited by 94 publications

References 11 publications

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

Hospital Waste: Can We Reduce the Environmental Impact of a Large University Hospital?

Sisa Makanan Pasien Rawat Inap: Analisis Kualitatif

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