Essential Requirements for the Parameterization of Food Waste in Hospitals

Food waste in private households, as well as in the food production industry is becoming a more important topic these days. In addition, food waste in hospitals is an emerging topic primarily because hospitals are now being forced to enhance process efficiency and cost transparency in the face of more stringent economic circumstances such as budget cuts and austerity measures. So far, the body of literature dealing with the food waste issue in hospitals focuses mainly on the causes and effects of malnutrition. This research sets out to explore the topic of food waste from the economic perspective in order to provide a framework for improving both cost and process efficiency. This research focusses on the process section of the plated food leaving the kitchen, being delivered to the patient and returning to the dishwashing area as food waste. The methodology is based on an exploratory multiple-case study involving three Swiss hospitals conducted via structured observation, document review and unstandardized interviews. Results show that the parameters most strongly influencing food waste are related to the service such as meal ordering by patients, delivery of the food and the collection of the trays after consumption. The different interfaces between the different tasks, as well as between the different staff categories are important for the prevention or at least reduction of food waste during the whole food service process. Well working logistic processes are a precondition for good food service quality. Results also provide data on different food waste components such as the proportion of bread wasted after breakfast. For example, from the bread distributed on patient trays on average 5% returned untouched, 49% partly eaten and 46% eaten. The results also showed that besides bread, the main food components resulting in waste are salad and dessert.