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Sustainability 2017, 9(8), 1409; doi:10.3390/su9081409

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

1
Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, Münster 48149, Germany
2
Institute of Nutritional and Food Sciences, Cold Chain Management Working Group, University of Bonn, Katzenburgweg 7-9, Bonn 53115, Germany
*
Author to whom correspondence should be addressed.
Received: 12 June 2017 / Revised: 26 July 2017 / Accepted: 8 August 2017 / Published: 10 August 2017
(This article belongs to the Special Issue Sustainability in Food Supply Chain and Food Industry)
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Abstract

The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the processes and structures existing in each institution. This included a 2-week measurement of the quantities of food produced and wasted. After implementing the measures, a second measurement was conducted and the results of the two measurements were compared. The average waste rate in the residential home was significantly reduced from 21.4% to 13.4% and from 19.8% to 12.8% in the cafeteria. In the hospital, the average waste rate remained constant (25.6% and 26.3% during the reference and control measurements). However, quantities of average daily food provided and wasted per person in the hospital declined. Minimizing overproduction, i.e., aligning the quantity of meals produced to that required, is essential to reducing serving losses. Compliance of meal quality and quantity with customer expectations, needs, and preferences, i.e., the individualization of food supply, reduces plate waste. Moreover, establishing an efficient communication structure involving all actors along the food supply chain contributes to decreasing food waste. View Full-Text
Keywords: food waste; food service facilities; resource efficiency; hospital catering; plate waste; serving losses; sustainable nutrition food waste; food service facilities; resource efficiency; hospital catering; plate waste; serving losses; sustainable nutrition
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Strotmann, C.; Friedrich, S.; Kreyenschmidt, J.; Teitscheid, P.; Ritter, G. Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities. Sustainability 2017, 9, 1409.

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