Abstract
Introduction: Food waste is a colossal problem and has three major implications: financial, environmental and social implications. Hospital food waste contributes significant volumes of food waste to the overall food waste stream and this presents a major concern. South Africa is a developing country with high rates of poverty and food insecurity, yet large quantities of food are wasted across the food supply chain. In order to reduce the global food waste pandemic, key factors related to food waste need to be investigated, this includes the causes, prevention and reduction measures as well as the implications of private hospital food waste.
Aim: This study aimed to explore factors which contribute to food waste in private hospitals in South Africa, the preventative measures that have been implemented to reduce food waste and the implications derived from food wastage generated by private hospitals.
Methodology: This study utilised a mixed-method research approach. Due to the data collection being conducted during the lockdown stages of the Covid-19 pandemic the data was collected electronically and telephonically. The quantitative aspect of this study involved conducting electronic surveys and these were completed by n=121 participants comprising food service staff who had been exposed to food waste in the hospitals under study. A pilot study was conducted involving hospitals which were not participants of the study, before the surveys were distributed and completed. The qualitative aspect of this study involved semi-structured interviews that were conducted telephonically with n=10 participants who held management positions in the hospitals. The data collected from the interviews was transcribed and content analysis was utilised to analyse the data.
Results: The results revealed that private hospitals manage food waste by implementing food service systems for ordering and serving food. In addition, food waste is managed by focusing on patient satisfaction by conducting patient satisfaction surveys. The implementation of prevention and reduction strategies such as a system known as Trim Trax, which is utilised by private hospitals, further aid in the management of food and food waste in private hospitals.
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This study identified forms of food waste as hospital, kitchen, plate, trolley and patient food waste. The main causes of food waste in hospitals are overproduction, an irregular hospital environment and patients’ lack of appetite. The study further found that food waste generated in the kitchen occurs due to overproduction and poor preparation. In addition, plate and patient waste is influenced by factors such as portion sizes being too large for patients and trolley waste is impacted by factors such as incorrect meal ordering. The main cause of plate waste is illnesses, moreover, illnesses were found to be the main cause of food waste generated owing to special dietary requirements. Although various reduction and prevention measures such as standardising recipes and training staff is implemented, food waste still occurs and presents implications for private hospitals. The findings revealed these implications to be financial (loss of money due to wasted resources and costs for disposing of food waste in landfills), environmental (the growth and spread of bacteria and spreading illness) and social (health and safety risks, and bad odours).
The results further showed that menus, quality of food, style of food service and portion size influence food waste. According to the results, a key reason for menu items being wasted is that patients find food items on the menu unappetising; furthermore, patients have expressed their dissatisfaction with the quality of the food being provided, which influences the generation of food waste.
The style of food service influences food waste as this study found that hospitals that utilise the electronic meal system (EMS) generate less food waste in contrast with the traditional meal ordering system. This study identified the plated distribution system to be the most effective method of food distribution because it generates the least amount of food waste.
Conclusion: Private hospitals should adjust their food distribution systems to the plated system as the results identified that it contributes less to food waste. In addition, training and education related to food waste, preventative measures and the importance of the policies implemented are essential and should be conducted regularly. The training and education will highlight the severity of food waste, imprint the importance of following policies and ensure that employees are aware of various methods and measures for reducing private hospital food waste and the importance thereof.
Keywords: Food waste, food waste management, food wastage, hospital food waste