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Hospital Plate Waste Assessment after Modifications in Specific Dishes of Flexible and Inflexible Food Ordering Systems

Author

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  • Lourdes Paiva

    (Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain)

  • Carla Hernández

    (Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain)

  • Diana Santos

    (Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain)

  • Roncesvalles Garayoa

    (Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
    Center for Nutrition Research, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
    IdisNA, Navarra Institute for Health Research, 31008 Pamplona, Spain)

  • Laura García

    (Diets Area, University Clinic of Navarra, Irunlarrea 1, 31008 Pamplona, Spain)

  • Claudia Urdangarín

    (Diets Area, University Clinic of Navarra, Irunlarrea 1, 31008 Pamplona, Spain)

  • Ana Isabel Vitas

    (IdisNA, Navarra Institute for Health Research, 31008 Pamplona, Spain
    Department of Microbiology and Parasitology, School of Medicine, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain)

Abstract

Previous studies on hospital food waste have focused on raising awareness among patients about this problem. The aim of the study was to quantify the food waste in a flexible and inflexible ordering system from a hospital located in the north of Spain in order to implement specific modifications to reduce the waste. The avoidable waste of 15 dishes was determined in the flexible (choice menu) and inflexible (basal diet) ordering system by weighing the avoidable waste from the same dish and diet by conglomerate. Milk, chicken and lunch fish generated more than 25% of plate waste and were classified as critical dishes, with the choice menu being the one that obtained the lowest percentages of waste. The implemented modifications in the case of milk (reducing the serving size) did not decrease the waste percentage. By contrast, the new chicken recipes and the increased fish variety in the inflexible ordering system decreased the plate waste in both dishes from 35.7% to 7.2% and from 29.5% to 12.8%, respectively. Identifying critical dishes, implementing actions to reduce the food waste and monitoring the progress are essential measures to decrease plate waste in hospitals.

Suggested Citation

  • Lourdes Paiva & Carla Hernández & Diana Santos & Roncesvalles Garayoa & Laura García & Claudia Urdangarín & Ana Isabel Vitas, 2022. "Hospital Plate Waste Assessment after Modifications in Specific Dishes of Flexible and Inflexible Food Ordering Systems," Sustainability, MDPI, vol. 14(23), pages 1-9, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:23:p:15616-:d:982666
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    References listed on IDEAS

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