医院食品管理:一个多目标的方法来减少浪费和成本
Mariana Arriz-Jorquiera1, Jorge A Acuna2, Marian Rodríguez-Carbó3
1Industrial and Management Systems Engineering, University of South Florida, 4202 E. Fowler Avenue, Tampa, FL 33620, USA.
Waste management (New York, N.Y.)
|December 20, 2023
概括
这项研究开发了数学模型,以减少医院的食物浪费和餐费成本. 多目标优化大大减少了浪费和费用,改善了患者营养和可持续性.
科学领域:
- 运营研究 运营研究
- 医疗保健管理的管理
- 环境可持续性 环境可持续性
背景情况:
- 医院中的食物浪费是一个重要的环境和经济问题,有助于温室气体排放.
- 不吃饭会对患者的营养摄入产生负面影响,特别是对弱势个体.
研究的目的:
- 开发和应用数学模型,以优化大型医院的患者用餐结构.
- 尽量减少食物浪费和食成本,同时确保满足营养和热量需求.
主要方法:
- 开发和应用了四种混合整数编程模型.
- 模型包括基线,食物浪费最小化模型,成本最小化模型和多目标优化模型.
主要成果:
- 与基线相比,食品浪费最小化模型减少了22.53%的浪费.
- 该成本最小化模型实现了餐制造成本减少37%.
- 多目标优化模式使食物浪费减少了19.70%,成本减少了32.66%.
结论:
- 数学建模,特别是多目标优化,有效地减少了医院食品服务的食物浪费和运营成本.
- 优化饮食计划可以在医疗机构带来显著的环境和经济效益.
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