期刊
SUSTAINABILITY
卷 9, 期 8, 页码 -出版社
MDPI AG
DOI: 10.3390/su9081409
关键词
food waste; food service facilities; resource efficiency; hospital catering; plate waste; serving losses; sustainable nutrition
资金
- European Regional Development Fund (ERDF)
- Dutch province of Gelderland
- Ministry for Climate Protection, Environment, Agriculture, Conservation and Consumer Protection of the German State of North Rhine-Westphalia
- EUREGIO Rhine-Waal program management [Duurzaam Gezond III-1-03=018.10]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据