Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals

Abstract

To move towards a sustainable food system, we cannot continue to waste substantial amounts of the food produced. This is especially true for later stages in the food supply chain, where most sub-processes consume resources in vain when food is wasted. Hospitals are located at the end of the food supply chain and the sector has high levels of food waste. This study investigated food waste quantification practices in Swedish hospitals, examined whether a questionnaire is an appropriate methodology for such mapping, and compiled data for the sector in order to determine the amount of food waste and its composition. A questionnaire was sent to all 21 regional authorities, formerly known as county councils, responsible for hospitals in Sweden. The questionnaire responses were supplemented with food waste records from three regions that organize the catering in a total of 20 hospitals. The results showed that it is common practice in most hospitals to quantify food waste, with quantification focusing on lunch and dinner in relation to the number of guests served. It was also clear that waste quantification practices have been established for years, and in the majority of the hospitals studied. The data revealed that, in comparison with other sectors, food waste was still high, 111 g guest−1 meal−1, consisting of 42% plate waste, 36% serving waste, and 22% kitchen waste. However, there was great variation between hospitals, which, in combination with well-established, standardized waste quantification routines, meaning that this sector has strong potential to spread best practices and improve overall performance in reducing food waste generation.

A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

“…Following implementation, re‐auditing waste using the same methods is required to demonstrate the outcomes of the intervention 11,42 . This may illustrate a decrease in waste as demonstrated by hospitals with a long history of quantifying food waste reporting a trend of decreasing waste over time 53 . Nutrition and dietetics professionals can lead in the implementation and interpretation of the data that arise from these hospital food waste audits.…”

“…11,42 This may illustrate a decrease in waste as demonstrated by hospitals with a long history of quantifying food waste reporting a trend of decreasing waste over time. 53 Nutrition and dietetics professionals can lead in the implementation and interpretation of the data that from these hospital food waste audits. The use of best practice guidelines is not unfamiliar to hospitals.…”

Business Incentive to Reduce Food Losses in Japan

“…Gustavson et al [4] estimated that one-third of the global food production is either lost or wasted; some studies, such as Neff et al [5] and Qi and Roe [6] indicated that consumers hesitate to consume food items that are past their prime state and prefer fresh food to reduce health risks; therefore, food losses and waste from private households account for a major share of total food loss and waste, especially in developed countries. Moreover, restaurants and food services account for a significant proportion of food wastage and have been identified as an important unsustainability hotspot [7][8][9][10].…”

Environmental and Cost Impacts of Food Waste in University Canteen from a Life Cycle Perspective

“…In the consumption link, scholars have focused on waste on the dining table, that is, food surplus on the plate [11,12]. In developed countries, researches mainly focus on restaurants [13], households [14], hospitals [15], and schools [16].…”