Plate waste in hospitals and strategies for change

Williams, Peter; Walton, Karen

doi:10.1016/j.eclnm.2011.09.006

Cited by 153 publications

(234 citation statements)

References 81 publications

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“…The results of this study suggest that patient participation and feelings of involvement may have a significant impact on patient dietary intake beyond food service satisfaction. Other studies have indicated the benefits of increased menu choice for improving dietary intake (18) , increasing patient involvement through interaction with a NA for improving satisfaction (19,20) , and patient wellbeing/emotions as an important predictor of dietary intake. (21) Poor appetite is the most frequently reported reason for poor dietary intake, (14,22) with some of the contributors to appetite beyond patient illness relating to the patient's mood, depression status and feelings of social isolation.…”

Section: Discussionmentioning

confidence: 99%

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Maunder

Lazarus

Walton

et al. 2015

Clinical Nutrition ESPEN

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(2015). Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients. Clinical Nutrition ESPEN, 10 (4), e134-e139.Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients AbstractBackground and aims Electronic bedside spoken meal ordering systems (BMOS) have the potential to improve patient dietary intakes, but there are few published evaluation studies. The aim of this study was to determine changes in the dietary intake and satisfaction of hospital patients, as well as the role of the Nutrition Assistant (NA), associated with the implementation of an electronic BMOS compared to a paper menu. Methods This study evaluated the effect of a BMOS compared to a paper menu at a 210-bed tertiary private hospital in Sydney during 2011-2012. Patient dietary intake, patient satisfaction and changes in NA role were the key outcomes measured. Dietary intake was estimated from observational recordings and photographs of meal trays (before and after patient intake) over two 48 h periods. Patient satisfaction was measured through written surveys, and the NA role was compared through a review of work schedules, observation, time recordings of patient contact, written surveys and structured interviews. Results Baseline data were collected across five wards from 54 patients (75% response rate) whilst using the paper menu service, and after BMOS was introduced across the same five wards, from 65 patients (95% response rate). Paper menu and BMOS cohorts' demographics, self-reported health, appetite, weight, body mass index, dietary requirements, and overall foodservice satisfaction remained consistent. However, 80% of patients preferred the BMOS, and importantly mean daily energy and protein intakes increased significantly (paper menu versus BMOS): 6273 kJ versus 8273 kJ and 66 g versus 83 g protein; both p < 0.05. No additional time was required for the NA role, however direct patient interaction increased significantly (p < 0.05), and patient awareness of the NA and their role increased with the BMOS. Conclusions The utilisation of a BMOS improved patient energy and protein intake. These results are most likely due to an enhancement of existing NA work processes, enabling more NA time with patients, facilitating an increase in patient participation and satisfaction with the service.

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Section: Discussionmentioning

confidence: 99%

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Maunder

Lazarus

Walton

et al. 2015

Clinical Nutrition ESPEN

Self Cite

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show abstract

“…In addition, the fact that customers pay for served meals does not stimulate food service providers to undertake actions for reducing plate waste [94]. Poor information on menus has been identified as a FW driver in canteens, and also too short lunch breaks in schools, which stress service users and induce to leave uneaten food on dishes [94,102,105,107] while it has been found that improvement of meal ordering and menu choices may reduce trolley waste in hospitals [98,108].…”

Section: Fw Drivers Addressable By Management Solutions Within One Simentioning

confidence: 99%

“…Major challenges in the food service segment are given by incorrect forecast of servings [85,[93][94][95][96][97][98]] which may cause overproduction [99,100] or that products in stock pass expiration or best-before dates [34]; increasingly varied menus, which augment difficulties in accurate forecasts and preparation of meals [4,34,85,[101][102][103]; inflexibility in portion size and assortment, which may induce plate waste by customers [23,94,98,[104][105][106][107]. In addition, the fact that customers pay for served meals does not stimulate food service providers to undertake actions for reducing plate waste [94].…”

Section: Fw Drivers Addressable By Management Solutions Within One Simentioning

confidence: 99%

Food Waste Drivers in Europe, from Identification to Possible Interventions

Canali

Amani

Aramyan³

et al. 2016

Sustainability

146

198

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Abstract:The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investigating food waste causes and drivers focus on one specific segment of the food supply chain and limit the analysis to the situation of one or few countries, while the few studies of wider geographical scope also target other relevant and diversified objectives (e.g., food waste definition, quantification, environmental and economic impacts, and recommendations for interventions). This study, carried out by a network of European institutions involved in research and initiatives against food waste, focuses on the analysis of a broad area, Europe, through a wide and systematic literature review and consultation with stakeholders in international focus groups. The food supply chain was divided into seven segments and three main contexts were defined for the examination of food waste sources: Technological, Institutional (related to organisational factors, i.e., business management, economy, legislation, and policy), and Social (related to consumers' behaviours and lifestyles). Results suggest a wide and multifaceted problem, interconnected across all stages of the food supply chain, from primary production, to final consumption. Within each context, the identified drivers have been grouped according to the possibilities and the type of interventions for food waste reduction. A final cross-contextual prioritization distinguished food waste sources related to (A) inherent characteristics of food; (B) social and economic factors; (C) individual non-readily changeable behaviours; (D) other priorities targeted by private and public stakeholders; (E) diversified factors, such as mismanagement, inefficient legislation, lack of awareness or information; and sub-optimal use of available technologies, which could be more promptly changed. Such diversification of causes calls for specific monitoring systems, targeted policy measures, and actions of individual stakeholders at each stage of the food supply chain.

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“…Food portioning has an impact on food wastage management (Williams & Walton, 2011) (Pirani & Arafat, 2016). Thus, serving food in small customized size can add to the food wastage management.…”

Section: Discussion and Implications To The Managersmentioning

confidence: 99%

“Can Food Waste Be Reduced? An Investigation into Food Waste Management in Hospitality Sector”

2017

Dec. 25-26, 2017 Bangkok (Thailand) IETCAS-17, EABNS-2017, DBMCE-17, AHSCSR-17 &Amp; LEBL-17

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Plate waste in hospitals and strategies for change

Cited by 153 publications

References 81 publications

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

Food Waste Drivers in Europe, from Identification to Possible Interventions

“Can Food Waste Be Reduced? An Investigation into Food Waste Management in Hospitality Sector”

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