[go: up one dir, main page]
IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v9y2017i8p1409-d107780.html
   My bibliography  Save this article

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

Author

Listed:
  • 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
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/9/8/1409/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2071-1050/9/8/1409/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    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.
    3. Sonnino, Roberta & McWilliam, Susannah, 2011. "Food waste, catering practices and public procurement: A case study of hospital food systems in Wales," Food Policy, Elsevier, vol. 36(6), pages 823-829.
    4. Luca Falasconi & Matteo Vittuari & Alessandro Politano & Andrea Segrè, 2015. "Food Waste in School Catering: An Italian Case Study," Sustainability, MDPI, vol. 7(11), pages 1-16, November.
    5. Garrone, Paola & Melacini, Marco & Perego, Alessandro, 2014. "Opening the black box of food waste reduction," Food Policy, Elsevier, vol. 46(C), pages 129-139.
    6. Halloran, Afton & Clement, Jesper & Kornum, Niels & Bucatariu, Camelia & Magid, Jakob, 2014. "Addressing food waste reduction in Denmark," Food Policy, Elsevier, vol. 49(P1), pages 294-301.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    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. 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.
    4. Birisci, Esma & McGarvey, Ronald G., 2022. "Cost-versus environmentally-optimal production in institutional food service operations," Socio-Economic Planning Sciences, Elsevier, vol. 82(PA).
    5. 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).
    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.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Christina Strotmann & Linda Niepagenkemper & Christine Göbel & Fara Flügge & Silke Friedrich & Judith Kreyenschmidt & Guido Ritter, 2017. "Improving Transfer in the Food Sector by Applying a Target Audience-Centered Approach—The Development of a Nonprofit Marketing Campaign Guide Based on a Case Study of the LAV Platform," Sustainability, MDPI, vol. 9(4), pages 1-26, March.
    2. Belén Derqui & Teresa Fayos & Vicenc Fernandez, 2016. "Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service," Sustainability, MDPI, vol. 8(7), pages 1-20, July.
    3. 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.
    4. Effie Papargyropoulou & Julia K. Steinberger & Nigel Wright & Rodrigo Lozano & Rory Padfield & Zaini Ujang, 2019. "Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia," Sustainability, MDPI, vol. 11(21), pages 1-21, October.
    5. 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.
    6. Patrícia Guarnieri & Raiane C. C. de Aguiar & Karim M. Thomé & Eluiza Alberto de Morais Watanabe, 2021. "The Role of Logistics in Food Waste Reduction in Wholesalers and Small Retailers of Fruits and Vegetables: A Multiple Case Study," Logistics, MDPI, vol. 5(4), pages 1-15, November.
    7. Guanghua Han & Xujin Pu & Bo Fan, 2017. "Sustainable Governance of Organic Food Production When Market Forecast Is Imprecise," Sustainability, MDPI, vol. 9(6), pages 1-20, June.
    8. Massimiliano Cerciello & Massimiliano Agovino & Antonio Garofalo, 2019. "Estimating urban food waste at the local level: are good practices in food consumption persistent?," Economia Politica: Journal of Analytical and Institutional Economics, Springer;Fondazione Edison, vol. 36(3), pages 863-886, October.
    9. Secondi, Luca & Principato, Ludovica & Laureti, Tiziana, 2015. "Household food waste behaviour in EU-27 countries: A multilevel analysis," Food Policy, Elsevier, vol. 56(C), pages 25-40.
    10. Florian Rösler & Judith Kreyenschmidt & Guido Ritter, 2021. "Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste," Sustainability, MDPI, vol. 13(17), pages 1-30, August.
    11. Stroumpoulis, Asterios & Kopanaki, Evangelia & Oikonomou, Maria, 2021. "The Impact of Blockchain Technology on Food Waste Management in the Hospitality Industry," Proceedings of the ENTRENOVA - ENTerprise REsearch InNOVAtion Conference (2021), Hybrid Conference, Zagreb, Croatia, in: Proceedings of the ENTRENOVA - ENTerprise REsearch InNOVAtion Conference, Hybrid Conference, Zagreb, Croatia, 9-10 September 2021, pages 419-428, IRENET - Society for Advancing Innovation and Research in Economy, Zagreb.
    12. Karin Höijer & Caroline Lindö & Arwa Mustafa & Maria Nyberg & Viktoria Olsson & Elisabet Rothenberg & Hanna Sepp & Karin Wendin, 2020. "Health and Sustainability in Public Meals—An Explorative Review," IJERPH, MDPI, vol. 17(2), pages 1-16, January.
    13. Roberto Ruggieri & Giuliana Vinci & Marco Ruggeri & Henry Sardaryan, 2020. "Food losses and food waste: The Industry 4.0 opportunity for the sustainability challenge," RIVISTA DI STUDI SULLA SOSTENIBILITA', FrancoAngeli Editore, vol. 0(1), pages 159-177.
    14. Massimiliano Cerciello, 2021. "Spatial patterns in food waste at the local level. A preliminary analysis for Italian data," Regional Science Policy & Practice, Wiley Blackwell, vol. 13(1), pages 83-101, February.
    15. 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.
    16. Adriana Antón-Peset & Maria-Angeles Fernandez-Zamudio & Tatiana Pina, 2021. "Promoting Food Waste Reduction at Primary Schools. A Case Study," Sustainability, MDPI, vol. 13(2), pages 1-19, January.
    17. Garrone, Paola & Melacini, Marco & Perego, Alessandro, 2014. "Opening the black box of food waste reduction," Food Policy, Elsevier, vol. 46(C), pages 129-139.
    18. 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.
    19. Lee, Deishin & Sönmez, Erkut & Gómez, Miguel I. & Fan, Xiaoli, 2017. "Combining two wrongs to make two rights: Mitigating food insecurity and food waste through gleaning operations," Food Policy, Elsevier, vol. 68(C), pages 40-52.
    20. 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.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:9:y:2017:i:8:p:1409-:d:107780. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.