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Catering services. Measuring the wasteline.

J Edwards1, A Nash

  • 1Worshipful Company of Cooks Centre for Culinary Research, Bournemouth University, UK.

The Health Service Journal
|October 16, 1997
PubMed
Summary
This summary is machine-generated.

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Nearly half of hospital food is wasted, with significant differences based on meal plating location. Ward plating resulted in higher food waste compared to kitchen plating.

Area of Science:

  • Healthcare Management
  • Food Science
  • Nutrition

Background:

  • Hospital food waste is a significant issue with economic and environmental implications.
  • Understanding the sources of food waste is crucial for developing effective reduction strategies.

Purpose of the Study:

  • To quantify food waste in hospital settings.
  • To identify factors influencing the extent of food waste, specifically meal plating methods.

Main Methods:

  • Survey of food service operations in multiple hospitals.
  • Observation of meal preparation and delivery processes.
  • Measurement of food waste at different stages of service.

Main Results:

  • Overall food waste was 46% of food served.

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  • Food waste was significantly higher when meals were plated on wards (57%) compared to hospital kitchens (35%).
  • Late meal delivery and poor presentation were observed contributing factors.

    • Conclusions:

    • Meal plating location is a critical determinant of hospital food waste.
    • Implementing centralized kitchen plating can substantially reduce food waste.
    • Addressing logistical issues like delivery timeliness and presentation quality is essential for waste reduction.