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

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  • Christina Strotmann

    (Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, Münster 48149, Germany)

  • Silke Friedrich

    (Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, Münster 48149, Germany)

  • Judith Kreyenschmidt

    (Institute of Nutritional and Food Sciences, Cold Chain Management Working Group, University of Bonn, Katzenburgweg 7-9, Bonn 53115, Germany)

  • Petra Teitscheid

    (Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, Münster 48149, Germany)

  • Guido Ritter

    (Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, Münster 48149, Germany)

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.

Suggested Citation

  • Christina Strotmann & Silke Friedrich & Judith Kreyenschmidt & Petra Teitscheid & Guido Ritter, 2017. "Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities," Sustainability, MDPI, vol. 9(8), pages 1-18, August.
    • Handle: RePEc:gam:jsusta:v:9:y:2017:i:8:p:1409-:d:107780
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    1. Engstrom, Rebecka & Carlsson-Kanyama, Annika, 2004. "Food losses in food service institutions Examples from Sweden," Food Policy, Elsevier, vol. 29(3), pages 203-213, June.
    2. Christina Strotmann & Christine Göbel & Silke Friedrich & Judith Kreyenschmidt & Guido Ritter & Petra Teitscheid, 2017. "A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers," Sustainability, MDPI, vol. 9(1), pages 1-21, January.
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    Cited by:

    1. Christopher Malefors & Pieter Callewaert & Per-Anders Hansson & Hanna Hartikainen & Oona Pietiläinen & Ingrid Strid & Christina Strotmann & Mattias Eriksson, 2019. "Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria," Sustainability, MDPI, vol. 11(13), pages 1-22, June.
    2. Linh N. K. Duong & Lincoln C. Wood & William Y. C. Wang, 2018. "Effects of Consumer Demand, Product Lifetime, and Substitution Ratio on Perishable Inventory Management," Sustainability, MDPI, vol. 10(5), pages 1-17, May.
    3. Strotmann, Christina & Baur, Vanessa & Börnert, Nora & Gerwin, Paula, 2022. "Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis," Socio-Economic Planning Sciences, Elsevier, vol. 82(PA).
    4. 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.
    5. Birisci, Esma & McGarvey, Ronald G., 2022. "Cost-versus environmentally-optimal production in institutional food service operations," Socio-Economic Planning Sciences, Elsevier, vol. 82(PA).
    6. Mattias Eriksson & Christopher Malefors & Pauline Bergström & Emelie Eriksson & Christine Persson Osowski, 2020. "Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals," Sustainability, MDPI, vol. 12(8), pages 1-12, April.
    7. Rogério João Lunkes & Fabricia Silva da Rosa & Pamela Lattanzi, 2020. "The Effect of the Perceived Utility of a Management Control System with a Broad Scope on the Use of Food Waste Information and on Financial and Non-Financial Performances in Restaurants," Sustainability, MDPI, vol. 12(15), pages 1-14, August.
    8. Li Jia & Guanghua Qiao, 2022. "Quantification, Environmental Impact, and Behavior Management: A Bibliometric Analysis and Review of Global Food Waste Research Based on CiteSpace," Sustainability, MDPI, vol. 14(18), pages 1-24, September.

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