Hospital Food Waste: Contributing Factors of Waste Generation and Strategy for Waste Minimization
Abstract
The rapid and concerning increase in global food waste has garnered much attention due to its profound social, economic, and environmental ramifications worldwide. Healthcare facilities significantly influence the food chain because of their considerable resource consumption, waste generation, and procurement capabilities. Furthermore, insufficient waste management procedures can have significant ecological repercussions, predominantly due to the carbon emissions generated while disposing of healthcare waste, which also encompasses food waste. The matter of food waste in hospital food services is a complex and multifaceted problem, influenced by a multitude of factors. Conversely, endeavors to mitigate food waste within hospital settings encountered substantial obstacles. The challenges encountered pertain to every facet of hospital services through the emphasis on sustainability. This literature review aims to examine the literature on hospital food waste and identify the gaps in the existing resources that concentrate on the factors that lead to food waste being produced in healthcare facilities and the possible solutions to this problem. The findings point to the contributing factors of hospital food waste, including food quality and quantity, patient satisfaction, patient characteristics and clinical condition, meal times and food from outside, and the environment surrounding the hospital. It also indicates that implementing strategies such as improving the food delivery system, design of the menu, implementing room service model, improving food quality and the presentation of the meal, recruiting food dietitians, improving the dining environment as well as promoting reuse, recycling, composting, and anaerobic digestion can all help reduce food waste. Since food waste generation is context-specific, study outcomes may vary. Therefore, reduction strategies may vary by circumstance. Future research requires more advanced analytical methodologies and specific study designs, time frames, and locations.
Full text article
References
Amano, N., & Nakamura, T. (2018). Accuracy of the visual estimation method as a predictor of food intake in Alzheimer's patients provided with different types of food. Clinical Nutrition ESPEN, 23, 122–128. https://doi.org/10.1016/j.clnesp.2017.11.003
Anari, R., Nikooyeh, B., Ghodsi, D., Amini, M., & Neyestani, T. R. (2023). An in-depth analysis of hospital food waste in terms of magnitude, nutritional value, and environmental and financial perspectives: A cross-sectional study. Waste Management & Research, 0734242X231176733. https://doi.org/10.1177/0734242X231176733
Antasouras, G., Vasios, G. K., Kontogiorgis, C., Ioannou, Z., Poulios, E., Deligiannidou, G.-E., Troumbis, A. Y., & Giaginis, C. (2023). How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste. The International Journal of Health Planning and Management, 38(2), 296–316. https://doi.org/10.1002/hpm.3586
Barrington, V., Maunder, K., & Kelaart, A. (2018). Engaging the patient: Improving dietary intake and meal experience through bedside terminal meal ordering for oncology patients. Journal of Human Nutrition and Dietetics, 31(6), 803–809. https://doi.org/10.1111/jhn.12573
Beretta, C., & Hellweg, S. (2019). Potential environmental benefits from food waste prevention in the food service sector. Resources, Conservation and Recycling, 147, 169–178. https://doi.org/10.1016/j.resconrec.2019.03.023
Budiningsari, D., Shahar, S., Abdul Manaf, Z., & Susetyowati, S. (2016). A simple dietary assessment tool to monitor food intake of hospitalised adult patients. Journal of Multidisciplinary Healthcare, Volume 9, 311–322. https://doi.org/10.2147/JMDH.S105000
Carino, S., Malekpour, S., Porter, J., & Collins, J. (2021). The Drivers of Environmentally Sustainable Hospital Foodservices. Frontiers in Nutrition, 8. https://www.frontiersin.org/articles/10.3389/fnut.2021.740376
Carino, S., Porter, J., Malekpour, S., & Collins, J. (2020). Environmental Sustainability of Hospital Foodservices across the Food Supply Chain: A Systematic Review. Journal of the Academy of Nutrition and Dietetics, 120(5), 825–873. https://doi.org/10.1016/j.jand.2020.01.001
Collins, J., & Porter, J. (2023). Quantifying waste and its costs in hospital foodservices. Nutrition & Dietetics: The Journal of the Dietitians Association of Australia. https://doi.org/10.1111/1747-0080.12796
Cook, N., Collins, J., Goodwin, D., & Porter, J. (2022a). A systematic review of food waste audit methods in hospital foodservices: Development of a consensus pathway food waste audit tool. Journal of Human Nutrition and Dietetics, 35(1), 68–80. https://doi.org/10.1111/jhn.12928
Cook, N., Collins, J., Goodwin, D., & Porter, J. (2022b). Factors influencing implementation of food and food-related waste audits in hospital foodservices. Frontiers in Nutrition, 9, 1062619. https://doi.org/10.3389/fnut.2022.1062619
Cook, N., Goodwin, D., Porter, J., & Collins, J. (2022). Food and food-related waste management strategies in hospital food services: A systematic review. Nutrition & Dietetics: The Journal of the Dietitians Association of Australia. https://doi.org/10.1111/1747-0080.12768
Diana, R., Martianto, D., Baliwati, Y. F., Sukandar, D., & Hendriadi, A. (2022). Food waste in Indonesian hospitals: A systematic review. Nutrition & Food Science, ahead-of-print(ahead-of-print). https://doi.org/10.1108/NFS-05-2022-0150
Dias-Ferreira, C., Santos, T., & Oliveira, V. (2015). Hospital food waste and environmental and economic indicators – A Portuguese case study. Waste Management, 46, 146–154. https://doi.org/10.1016/j.wasman.2015.09.025
Dynesen, A. W., Snitkjær, P., Andreasen, L. S., Elgaard, L., & Aaslyng, M. D. (2021). Eat what you want and when you want. Effect of a free choice menu on the energy and protein intake of geriatric medical patients. Clinical Nutrition ESPEN, 46, 288–296. https://doi.org/10.1016/j.clnesp.2021.09.741
Eriksson, M., Malefors, C., Bergström, P., Eriksson, E., & Persson Osowski, C. (2020). Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals. Sustainability, 12(8), Article 8. https://doi.org/10.3390/su12083116
Food and Agriculture Organization of the United Nations. (2015). Food wastage footprint full-cost accounting final report. FAO. https://www.fao.org/3/i3991e/i3991e.pdf
Giboreau, A., Schwartz, C., Morizet, D., & Meiselman, H. L. (2019). Measuring Food Waste and Consumption by Children Using Photography. Nutrients, 11(10), Article 10. https://doi.org/10.3390/nu11102410
Gomes, A., Saraiva, C., Esteves, A., & Gonçalves, C. (2020). Evaluation of Hospital Food Waste—A Case Study in Portugal. Sustainability, 12(15), Article 15. https://doi.org/10.3390/su12156157
Hartwell, H. J., & Edwards, J. S. A. (2003). A comparative analysis of 'plated' and 'bulk trolley' hospital food service systems*. Food Service Technology, 3(3–4), 133–142. https://doi.org/10.1111/j.1471-5740.2003.00077.x
Heighington-Wansbrough, A.-J., & Gemming, L. (2022). Dietary intake in hospitals: A systematic literature review of the validity of the visual estimation method to assess food consumption and energy and protein intake. Clinical Nutrition ESPEN, 52, 296–316. https://doi.org/10.1016/j.clnesp.2022.09.011
Jonsson, A.-S., Nyberg, M., Jonsson, I. M., & Öström, Å. (2021). Older patients' perspectives on mealtimes in hospitals: A scoping review of qualitative studies. Scandinavian Journal of Caring Sciences, 35(2), 390–404. https://doi.org/10.1111/scs.12866
Kawasaki, Y., Akamatsu, R., Tamaura, Y., Sakai, M., Fujiwara, K., & Tsutsuura, S. (2019). Differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items. Clinical Nutrition, 38(1), 213–219. https://doi.org/10.1016/j.clnu.2018.01.031
Kong, J. P., Baharom, B., Jamhuri, N., Jamli, K., Mohd, Y. S. F. Z., Ashiquin, N., Isnin, L., Leow, C. W., & Lim, S. M. (2020). Adequacy of energy and protein intake among hospitalised patients on therapeutic diet in government hospitals: A preliminary study. Nutrition & Food Science, 50(5), 903–920. https://doi.org/10.1108/NFS-07-2019-0221
Lewandowski, P. A., Barker, L. A., Howard, A., & Collins, J. (2023). Packaged hospital food appears safe and feasible to reuse. Nutrition & Dietetics, 80(2), 173–182. https://doi.org/10.1111/1747-0080.12801
MacKenzie-Shalders, K., Maunder, K., So, D., Norris, R., & McCray, S. (2020). Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review. Nutrition & Dietetics, 77(1), 103–111. https://doi.org/10.1111/1747-0080.12600
Mahmoud, F. H., & Mahmoud, B. H. (2023). Patients' Evaluation of Causes of Hospital Food Waste in Surgical Wards. The Egyptian Journal of Hospital Medicine, 90(1), 1132–1140. https://doi.org/10.21608/ejhm.2023.280270
Malefors, C., Callewaert, P., Hansson, P.-A., Hartikainen, H., Pietiläinen, O., Strid, I., Strotmann, C., & Eriksson, M. (2019). Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. Sustainability, 11(13), Article 13. https://doi.org/10.3390/su11133541
Manimaran, S., Razalli, N. H., Abdul Manaf, Z., Mat Ludin, A. F., & Shahar, S. (2023). Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review. Nutrients, 15(2), Article 2. https://doi.org/10.3390/nu15020301
McCray, S., Maunder, K., Barsha, L., & Mackenzie-Shalders, K. (2018). Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. Journal of Human Nutrition and Dietetics, 31(6), 734–741. https://doi.org/10.1111/jhn.12580
Navarro, D. A., Shapiro, Y., Birk, R., & Boaz, M. (2019). Orange napkins increase food intake and satisfaction with hospital food service: A randomised intervention. Nutrition, 67–68, 100008. https://doi.org/10.1016/j.nutx.2020.100008
Neaves, B., Bell, J. J., & McCray, S. (2022). Impact of room service on nutritional intake, plate and production waste, meal quality and patient satisfaction and meal costs: A single site pre-post evaluation. Nutrition & Dietetics: The Journal of the Dietitians Association of Australia, 79(2), 187–196. https://doi.org/10.1111/1747-0080.12705
Norshariza, J., Siti Farrah Zaidah, M., Basmawati, B., Leow, C., Lina, I., Norafidza, A., Khalizah, J., John Kong, J., & Lim, S. (2019). Evaluation of factors affecting food wastage among hospitalised patients on Therapeutic Diet at Ministry Health (MOH) Hospitals.
Ofei, K. T., Mikkelsen, B. E., & Scheller, R. A. (2019). Validation of a novel image-weighed technique for monitoring food intake and estimation of portion size in hospital settings: A pilot study. Public Health Nutrition, 22(7), 1203–1208. https://doi.org/10.1017/S1368980018001064
Ottrey, E., & Porter, J. (2016). Hospital menu interventions: A systematic review of research. International Journal of Health Care Quality Assurance, 29(1), 62–74. https://doi.org/10.1108/IJHCQA-04-2015-0051
Paiva, L., Hernández, C., Santos, D., Garayoa, R., García, L., Urdangarín, C., & Vitas, A. I. (2022). Hospital Plate Waste Assessment after Modifications in Specific Dishes of Flexible and Inflexible Food Ordering Systems. Sustainability, 14(23), Article 23. https://doi.org/10.3390/su142315616
Papathanail, I., Brühlmann, J., Vasiloglou, M. F., Stathopoulou, T., Exadaktylos, A. K., Stanga, Z., Münzer, T., & Mougiakakou, S. (2021). Evaluation of a Novel Artificial Intelligence System to Monitor and Assess Energy and Macronutrient Intake in Hospitalised Older Patients. Nutrients, 13(12), 4539. https://doi.org/10.3390/nu13124539
Parent, M., Niezgoda, H., Keller, H. H., Chambers, L. W., & Daly, S. (2012). Comparison of Visual Estimation Methods for Regular and Modified Textures: Real-Time vs Digital Imaging. Journal of the Academy of Nutrition and Dietetics, 112(10), 1636–1641. https://doi.org/10.1016/j.jand.2012.06.367
Piciocchi, C., Lobefaro, S., Luisi, F., Miraglia, L., Romito, N., Luneia, R., Foti, S., Mocini, E., Poggiogalle, E., Lenzi, A., & Donini, L. M. (2022). Innovative cooking techniques in a hospital food service: Effects on the quality of hospital meals. Nutrition, 93, 111487. https://doi.org/10.1016/j.nut.2021.111487
Plevris, M., Cuy Castellanos, D., Westcott, E., & Catrine, K. (2022). Perceptions Surrounding Composting at a Midwestern Children's Hospital. Journal of Hunger & Environmental Nutrition, 17(3), 301–317. https://doi.org/10.1080/19320248.2021.2002750
Porter, J., & Collins, J. (2021). A Qualitative Study Exploring Hospital Food Waste From the Patient Perspective. Journal of Nutrition Education and Behavior, 53(5), 410–417. https://doi.org/10.1016/j.jneb.2020.10.008
Razalli, N. H., Cheah, C. F., Mohammad, N. M. A., & Abdul Manaf, Z. (2021). Plate waste study among hospitalised patients receiving texture-modified diet. Nutrition Research and Practice, 15(5), 655–671. https://doi.org/10.4162/nrp.2021.15.5.655
Rinninella, E., Raoul, P., Maccauro, V., Cintoni, M., Cambieri, A., Fiore, A., Zega, M., Gasbarrini, A., & Mele, M. C. (2023). Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review. Nutrients, 15(2), 310. https://doi.org/10.3390/nu15020310
Saueressig, C., Ferreira, P. K., Glasenapp, J. H., & Dall'Alba, V. (2023). Food Intake Visual Scale—A practical tool for assessing the dietary intake of hospitalised patients with decompensated cirrhosis. Nutrition in Clinical Practice, 38(1), 187–198. https://doi.org/10.1002/ncp.10840
Schiavone, S., Pelullo, C. P., & Attena, F. (2019). Patient Evaluation of Food Waste in Three Hospitals in Southern Italy. International Journal of Environmental Research and Public Health, 16(22), 4330. https://doi.org/10.3390/ijerph16224330
Schiavone, S., Pistone, M. T., Finale, E., Guala, A., & Attena, F. (2020). Patient Satisfaction and Food Waste in Obstetrics And Gynaecology Wards. Patient Preference and Adherence, 14, 1381–1388. https://doi.org/10.2147/PPA.S256314
Skaf, L., Franzese, P. P., Capone, R., & Buonocore, E. (2021). Unfolding hidden environmental impacts of food waste: An assessment for fifteen countries of the world. Journal of Cleaner Production, 310, 127523. https://doi.org/10.1016/j.jclepro.2021.127523
Sumarto, & Saragih, M. (2020). Does the Taste and Appearance of Food Affect Food Waste in Low-Salt Diet Patients? Journal of Nutritional Science and Vitaminology, 66(Supplement), S56–S62. https://doi.org/10.3177/jnsv.66.S56
Teka, M., Dihar, G., Dana, T., Asnake, G., Wakgari, N., Bonger, Z., & Daga, W. B. (2022). Satisfaction with regular hospital foodservices and associated factors among adult patients in Wolaita zone, Ethiopia: A facility-based cross-sectional study. PLOS ONE, 17(3), e0264163. https://doi.org/10.1371/journal.pone.0264163
Trinca, V., Duizer, L., Paré, S., & Keller, H. (2022). Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitals. Journal of Human Nutrition and Dietetics, 35(5), 980–994. https://doi.org/10.1111/jhn.12964
United Nations. (2015). Transforming Our World: The 2030 Agenda for Sustainable Development. Division for Sustainable Development Goals https://sdgs.un.org/2030agenda
Williams, P., & Walton, K. (2011). Plate waste in hospitals and strategies for change. E-SPEN, the European e-Journal of Clinical Nutrition and Metabolism, 6(6), e235–e241. https://doi.org/10.1016/j.eclnm.2011.09.006
Williamson, D. A., Allen, H. R., Martin, P. D., Alfonso, A. J., Gerald, B., & Hunt, A. (2003). Comparison of digital photography to weighed and visual estimation of portion sizes. Journal of the American Dietetic Association, 103(9), 1139–1145. https://doi.org/10.1016/S0002-8223(03)00974-X
Yona, O., Goldsmith, R., & Endevelt, R. (2020). Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian—A case study. Israel Journal of Health Policy Research, 9(1), 5. https://doi.org/10.1186/s13584-020-0362-0
Yuksel, A., & Önal, H. Y. (2021). A Study of Plate Waste in a Food Service. Progress in Nutrition, 23(1), Article 1. https://doi.org/10.23751/pn.v23i1.11007
Authors
Copyright (c) 2024 Sri Umami Parlina, Sunil Herat
This work is licensed under a Creative Commons Attribution 4.0 International License.
- The Author shall grant to the Publisher and its agents the nonexclusive perpetual right and license to publish, archive, and make accessible the Work in whole or in part in all forms of media now or hereafter known under a Creative Commons Attribution 4.0 License or its equivalent, which, for the avoidance of doubt, allows others to copy, distribute, and transmit the Work under the following conditions:
- Attribution: other users must attribute the Work in the manner specified by the author as indicated on the journal Web site;
With the understanding that the above condition can be waived with permission from the Author and that where the Work or any of its elements is in the public domain under applicable law, that status is in no way affected by the license.
- The Author is able to enter into separate, additional contractual arrangements for the nonexclusive distribution of the journal's published version of the Work (e.g., post it to an institutional repository or publish it in a book), as long as there is provided in the document an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post online a pre-publication manuscript (but not the Publisher's final formatted PDF version of the Work) in institutional repositories or on their Websites prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (see The Effect of Open Access). Any such posting made before acceptance and publication of the Work shall be updated upon publication to include a reference to the Publisher-assigned DOI (Digital Object Identifier) and a link to the online abstract for the final published Work in the Journal.
- Upon Publisher's request, the Author agrees to furnish promptly to Publisher, at the Author's own expense, written evidence of the permissions, licenses, and consents for use of third-party material included within the Work, except as determined by Publisher to be covered by the principles of Fair Use.
- The Author represents and warrants that:
- The Work is the Author's original work;
- The Author has not transferred, and will not transfer, exclusive rights in the Work to any third party;
- The Work is not pending review or under consideration by another publisher;
- The Work has not previously been published;
- The Work contains no misrepresentation or infringement of the Work or property of other authors or third parties; and
- The Work contains no libel, invasion of privacy, or other unlawful matter.
- The Author agrees to indemnify and hold Publisher harmless from Author's breach of the representations and warranties contained in Paragraph 7 above, as well as any claim or proceeding relating to Publisher's use and publication of any content contained in the Work, including third-party content.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Article Details
Accepted 2024-01-08
Published 2024-03-31