Plate waste in a hospital cook-freeze production system

Frakes, Elizabeth; Arjmandi, B H; Halling, James F.

doi:10.1016/s0002-8223(21)04051-7

Cited by 14 publications

(4 citation statements)

References 2 publications

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“…17 For example, Frakes et al revealed that 40% of vegetables served remain as plate waste compared to only 18% of meat main dishes. 10 Likewise, other studies found similar results, 18,19 and this could be attributed to an overall lower preference for vegetables among inpatients or poor preparation methods. 20,21 Food can make up to 50% of the total waste generated in a hospital ward environment in the form of preparation waste (food waste that results from preparing and cooking of food), tray waste (unserved prepared food), and plate waste (food served and returned uneaten by patients).…”

Section: Highlightsmentioning

confidence: 66%

“…For example, Frakes et al. revealed that 40% of vegetables served remain as plate waste compared to only 18% of meat main dishes 10 . Likewise, other studies found similar results, 18,19 and this could be attributed to an overall lower preference for vegetables among inpatients or poor preparation methods 20,21 …”

Section: Introductionmentioning

confidence: 96%

“…For example, there has been shown to be less plate waste at breakfast compared to meat main courses. [10][11][12][13][14][15][16] Furthermore, while few studies have studied actual food waste, it nevertheless appears that vegetable ANTASOURAS eT Al.…”

Section: Introductionmentioning

confidence: 99%

“…Studies have shown that the amount of food wasted depends on the type of meal and the type of food intended for consumption. For example, there has been shown to be less plate waste at breakfast compared to meat main courses 10–16 . Furthermore, while few studies have studied actual food waste, it nevertheless appears that vegetable waste is much higher compared to the waste of meat main meals especially in paediatric patients 17 .…”

Section: Introductionmentioning

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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