Hospital food waste study
A study by Sonnino and McWillliam investigates food waste in hospitals in Wales. The researchers look at three hospitals and find that up to 60% of the food was thrown away, with levels particularly high in elderly rehabilitation wards.
Unsurprisingly it finds “a strong and direct correlation between the general quality of the hospital meal service and the high amount of food wasted. Specifically, with regard to bulk service, it is clear that too much food is cooked for the number of patients forecast to eat a hot meal and that such number is almost always over-estimated.”
This article aims to address the need for more comprehensive studies on sustainable food systems through a case study of hospital food waste in Wales, UK. Based on a mixed-method research approach that focused on the links between hospital food waste, catering practices and public procurement strategies, the article shows that the hospital meal system, in the case studied, is responsible for overall levels of food waste that greatly exceed the official percentages provided by the Health Board. In addition to showing the theoretical benefits of research that accounts for the complex interrelations between different stages of the food chain, the study raises the need for a more integrated political approach that mobilizes all actors in the food system around a shared vision for sustainable development.
Sonnino R and McWilliam S (2011). Food waste, catering practices and public procurement: A case study of hospital food systems in Wales, Food Policy 36, 6, 823–829
You can download the paper here (subscription access only).
Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.
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