Factors That Influence Food Waste Behavior Among Hospitalized Patients in Hospital Raja Perempuan Zainab II

Food waste in hospitals is a significant issue with implications for both environmental sustainability and healthcare efficiency. This study investigates the factors of food attributes influencing food waste behaviour among hospitalized patients in Hospital Raja Perempuan Zainab II (HRPZ II). Specifically, it seeks to examine how food quality, food presentation and food portion affect consumer behaviour towards food waste problems among hospitalized patients. A mixed-methods approach was used, collecting data via surveys from hospitalized patients. The questionnaire, divided into six sections employed a Likert scale for nuanced responses. This descriptive, cross-sectional study utilized purposive sampling to ensure relevant perspectives, targeting 417 respondents to boost validity and reliability. Statistical Package for the Social Sciences (SPSS) Version 27 was used for data analysis from the questionnaire. The data analysis methods used include reliability analysis, descriptive analysis, Pearson correlation, and multiple regression analysis. The findings revealed that food attribute variables—food quality, food presentation and food portion—positively influence consumer behaviour towards food waste problems among hospitalized patients, with food presentation emerging as the most significant predictor. These findings highlight the critical need to minimize the environmental impact throughout the entire food cycle, from production to the disposal of leftover waste, to reduce food waste disposal problems in hospitals. Academically, this study serves as a foundation for future research, encouraging scholars and practitioners to further investigate the long-term effects of educational initiatives and cultural factors on food waste behaviors in advancing environmental sustainability.