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Evaluation of Hospital Food Waste—A Case Study in Portugal

Author

Listed:
  • Ana Gomes

    (Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal)

  • Cristina Saraiva

    (Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
    CECAV—Center for Studies in Animal and Veterinary Science, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal)

  • Alexandra Esteves

    (Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
    CECAV—Center for Studies in Animal and Veterinary Science, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal)

  • Carla Gonçalves

    (CIAFEL—Research Center for Physical Activity, Health and Leisure, Faculty of Sports, University of Porto, 4200-450 Porto, Portugal
    CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences. University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal)

Abstract

Food waste (FW) has been linked with nutrient intake, menu performance, food acceptability, costs and environmental impacts. This study aims to evaluate the FW in the wards of a Portuguese public hospital. The evaluation of the FW of lunch meals was performed during 21 days, to all new hospitalized patients ( n = 105) admitted in four hospital wards (Medicine (Med), Paediatrics (Ped), Oncology (Onc) and Orthopaedics (Ort)). For each patient, the type of diet and FW were evaluated during the length of hospital stay (covering 321 meals). The FW of the dish was calculated by the physical method by weighing and the soup by the method of visual estimation, evaluating before and after distribution. The patients have a mean 3.1 ± 2.2 day length of hospital stay. In relation to the FW of the dish per ward, that in the Ped ward it was 72.6%, Med 47.5%, Onc 46.9% and Ort 58.4% (ρ = 0.027). The FW for Ped soup was 67.1%, Med 30.9%, Onc 29.4% and Ort 35.2% (ρ = 0.018). The FW values are high, especially in the paediatric ward. The institutions are unaware of the FW produced and given the magnitude of the problem it is necessary to implement effective measures.

Suggested Citation

  • Ana Gomes & Cristina Saraiva & Alexandra Esteves & Carla Gonçalves, 2020. "Evaluation of Hospital Food Waste—A Case Study in Portugal," Sustainability, MDPI, vol. 12(15), pages 1-9, July.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:15:p:6157-:d:392357
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