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Williams, Peter; Kokkinakos, Maria; Walton, Karen

doi:10.1046/j.1471-5740.2003.00058.x

Cited by 8 publications

(2 citation statements)

References 20 publications

(15 reference statements)

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“…While there was a second approach to limiting the number of articles that referred only to hospitals, which were published in English, because many publications referred to schools, cafeterias, and restaurants. 31 A total of 274 articles were identified from 1945 to December 2021, where the title/abstracts were examined, independently and double-checked against the eligibility criteria, resulting in the selection of 32 publications from 1993 to December 2021. These publications were exclusively related to the four main measures used to reduce plate waste and were used to form this literature review.…”

Section: Data Collectionsmentioning

confidence: 99%

“…The databases examined were PubMed, Scopus and Google Scholar using the keyword combinations “food waste” and “plate waste” to search for original studies and reviews worldwide. While there was a second approach to limiting the number of articles that referred only to hospitals, which were published in English, because many publications referred to schools, cafeterias, and restaurants 31 …”

Section: Data Collectionsmentioning

confidence: 99%

See 1 more Smart Citation

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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Section: Data Collectionsmentioning

confidence: 99%

Section: Data Collectionsmentioning

confidence: 99%