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A scoping review on reducing food waste and loss in hospitals
María Torrejón-Ramos1, María-Sonia Medina-Salgado1, Marta Ortiz-de-Urbina-Criado1
1Department of Business Economics (ADO), Applied Economics II and Fundamentals of Economic Analysis, Rey Juan Carlos University, Madrid, Spain.
Objective:
To identify the most relevant research on food waste and loss in hospitals, analyse its main characteristics and investigate key findings as well as gaps in existing studies.
Method:
A scoping review adapted from the PRISMA-ScR guidelines was conducted. The sample was extracted from core databases and subjected to rigorous analysis to ensure transparency and quality of the process.
Results:
The importance of conducting research that jointly addresses wellbeing and environmental sustainability in hospitals is highlighted. In addition, the importance of properly managing food waste in hospitals is highlighted, contributing to the Sustainable Development Goals of the 2030 Agenda.
Conclusions:
The complexity of obtaining accurate and relevant information on wasted food and on the actual food needs of patients hinders efficient hospital management. It helps to identify the most promising areas for addressing the causes and consequences of food waste in hospitals. In this way, management strategies can be improved, and the well-being of patients, workers and managers can be optimised through cooperation, communication and coordination.
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