Evaluation of Hospital Food Waste—A Case Study in Portugal

Gomes, Ana; Saraiva, Cristina; Esteves, Alexandra; Gonçalves, Carla

doi:10.3390/su12156157

Cited by 22 publications

(24 citation statements)

References 21 publications

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“…Meanwhile, gender has a contradictory relationship with leftovers. This result contradicts previous studies in the UK and Portugal which showed that children and the elderly have higher plate waste than other ages (Barton et al , 2000; Gomes et al , 2020). Studies included in this review did not have a large sample with a wide range of ages and had less specific age groupings between adults and the elderly.…”

Section: Discussioncontrasting

confidence: 99%

“…This review indicated that pediatric patients (<12 years) wasted more food than adults, especially staple foods and vegetables. This finding is in line with a study from a Portuguese public hospital which found that plate waste in the pediatric ward was higher than in medicine, oncology and orthopedics wards (Gomes et al , 2020). Indonesian hospitals did not make different portion sizes for children and adults.…”

Section: Discussionsupporting

confidence: 91%

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Food waste in Indonesian hospitals: a systematic review

Diana

Martianto²,

Baliwati³

et al. 2022

NFS

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Purpose This systematic review (SR) aims to investigate plate waste quantity, determinant factors, and food waste costs in Indonesian hospitals. Design/methodology/approach This SR was conducted by searching for articles published on the Web of Science, PubMed, Emerald insight, ScienceDirect and hand-searching on nationally accredited journals in Indonesia which consist of 29 journals in nutrition, environment and public health. The inclusion criteria in this review were peer-reviewed articles, original research, research locations in hospitals in Indonesia and articles in English or Bahasa (Indonesian language). Findings There were 21 studies (17 observational studies and 4 experimental studies) included in this systematic review. Results from 17 observational studies showed that the median plate waste was 27.6% (14.8%–88.7%). High plate waste was found in this review, particularly in pediatric patients and patients who receive liquid diet orally. Staple food and vegetables have a high contribution to patients’ plate waste. Economic costs of plate waste were $0.07–$0.5 per capita per day. Determinant factors of patient’s plate waste were patient clinical conditions, food taste and environmental conditions of hospital food service. Results from four experimental studies showed that meal replacement and smaller food portion intervention could reduce significant plate waste. Nevertheless, there is no conclusive evidence for food waste reduction intervention because of small intervention studies in Indonesia. Research limitations/implications There was a high disparity in the quantity of plate waste and economic costs between studies included in this review. Practical implications Improving food sensory and adjusting food portions particularly for staple food and vegetables can be done as a way to reduce patient’s plate waste. Originality/value This SR is the first review of Indonesian hospital plate waste.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionsupporting

confidence: 91%

Food waste in Indonesian hospitals: a systematic review

Diana

Martianto²,

Baliwati³

et al. 2022

NFS

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“…80,81 More specifically, in terms of energy waste hospitals are always looking for a way to provide a more efficient catering process, while reducing operating costs. 82 One effective way that has been shown to contribute to this direction is to minimise food waste through the reduction of plate waste which has been found to be the largest percentage within a healthcare facility. 21 At this point, it should be noted that hospital meals are prepared in such a way that they can meet the increased energy requirements of patients, so when food is wasted it means that patients are at increased risk of malnutrition.…”

Section: Discussionmentioning

confidence: 99%

“…More specifically, in terms of energy waste hospitals are always looking for a way to provide a more efficient catering process, while reducing operating costs 82 . One effective way that has been shown to contribute to this direction is to minimise food waste through the reduction of plate waste which has been found to be the largest percentage within a healthcare facility 21 …”

Section: Discussionmentioning

confidence: 99%

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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“…The present study was carried out in a Portuguese public hospital, from the north of the country, where over 21 days the FW of meals served at lunch was evaluated for all new patients admitted in the paediatric, medicine, oncology and orthopaedic wards. Detailed methodology was described before [13]. Meals were produced according to the cook-chill system and served hot.…”

Section: Meal Productionmentioning

confidence: 99%

Food Safety and Food Waste in One Portuguese Public Hospital

Gonçalves

Gomes

Esteves

et al. 2020

The 1st International Electronic Conference on Food Science and Functional Foods

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The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new hospitalized patients with light diet (n = 17) and soft texture diet (n = 10), during their hospital stay, using the physical method by weighing for dish and the visual estimation method for the soup. Samples of each diet (light, n = 3; soft texture, n = 3) were also collected in four different moments (after cooked, after cold transportation, after refrigerated storage and after hot regeneration) for detection and enumeration of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus and enumeration of Escherichia coli, Clostridium spp., Bacillus cereus, Enterobacteriaceae, total viable counts (TVC) at 30 °C, as well as pH, water activity, moisture, ashes and protein. The FW (%) of the light diet (n = 64) was 39.8 ± 6.3 in dish and 14.9 ± 5.4 in soup, and of the soft texture diet (n = 51) was 65.1 ± 9.0 in dish and 39.0 ± 5.8 in soup. Regarding the percentage of protein per meal, both light (8.73%) and soft (3.33%) diets presented on average values lower than those recommended by the WHO (10–15% protein). The value of different microorganisms varied along the production moments; however, the final products in the light diet (after hot regeneration) presented 1.34–1.73 log cfu/g of TVC. Counts of Bacillus cereus and Staphylococcus aureus were also obtained at low levels (less than 1 log cfu/g). Besides these results, the risk of foodborne diseases should be considered. The implementation of effective measures to increase food safety and reduce FW in hospital is crucial.

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Evaluation of Hospital Food Waste—A Case Study in Portugal

Cited by 22 publications

References 21 publications

Food waste in Indonesian hospitals: a systematic review

Food waste in Indonesian hospitals: a systematic review

How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste

Food Safety and Food Waste in One Portuguese Public Hospital

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