‘It's a constant changing environment, and we're just playing catch up’: Hospital food services, food waste, and COVID‐19

Abstract

Aims Hospital food service operations have been affected by the COVID‐19 pandemic, particularly resulting in increased waste. The aim of this research was to explore the impact of the COVID‐19 pandemic on hospital food services, particularly on food waste and the completion of food waste audits. Methods A qualitative interview research design was used. Semi‐structured interviews were completed and recorded via Zoom, focusing on the barriers and enablers towards the completion of hospital food waste audits. Twenty‐one participants were interviewed from 12 hospitals. No questions were related to the COVID‐19 pandemic and its impact on hospital food services, however this issue frequently emerged during interviews. Data were coded following inductive thematic analysis. Results Five themes were generated from the interviews related to COVID‐19 and hospital food services; impacts on practice, labour, change, technology and post‐pandemic expectations. Participants reported COVID‐19 negatively affected food service operations. Changes included increased food waste, contact restrictions, and labour shortages. Nonetheless, hospitals embraced the challenge and created new positions, trialled different food waste data collection methods, and utilised technology to support food service operations around COVID‐19 restrictions. Conclusions Despite the impact COVID‐19 had on hospital food services, including their ability to audit food waste and increased food waste generation, the response from food services has demonstrated their adaptability to change. Sustainable healthcare, including the aggregate measuring and reduction of food waste in hospital food services, is an essential transition post‐pandemic, and may be facilitated through the operational changes forced by COVID‐19.

Quantifying waste and its costs in hospital foodservices

“…20 COVID-19 has introduced additional barriers including difficulty prioritising quality improvement tasks over day-to-day activities and insufficient manpower. 21 An evidence-based consensus tool for conducting waste audits in hospital foodservice has recently been developed by Australian researchers. 9 It provides guidance on the considerations and steps to follow when planning, conducting and analysing a waste audit.…”

“…Meanwhile, challenges were logistical concerns (space, equipment), increased time, communicating with and training staff 20 . COVID‐19 has introduced additional barriers including difficulty prioritising quality improvement tasks over day‐to‐day activities and insufficient manpower 21 . An evidence‐based consensus tool for conducting waste audits in hospital foodservice has recently been developed by Australian researchers 9 .…”

Dietitians as change agents for promoting healthy and sustainable food systems

“…The COVID‐19 pandemic provides a salient lesson in how suddenly food supply chain disruptions can arise. Cook et al 22 report that despite COVID‐19 adversely impacting food service operations, food waste and labour shortages, foodservices can be highly adaptable and transition rapidly in times of unanticipated food supply chain disruption. In her letter published in this issue, Kennewell 23 reflects on her experiences when developing a meal service model for people placed in mandatory COVID‐19 hotel quarantine.…”