Quantifying and describing production waste in two urban healthcare centres with differing foodservice models
Findings suggest that food waste is costly, that food waste differs between hospitals with different foodservice models, and that overnight bed days is a useful metric for making comparisons. A cook-fresh, on-demand room service foodservice model resulted in less food and packaging waste.
Authors
- Jennifer Utter (ORCID: https://orcid.org/0000-0001-9472-5595)
- Sally McCray (ORCID: https://orcid.org/0000-0003-3999-6856)
- Nathan Cook (ORCID: https://orcid.org/0000-0002-4315-8495)
- Kaitlin Brennan
- Joanna Habel
Institutions
- Bond University (AU)
- Mater Health Services (AU)
Publication Details
- Journal
- Nutrition & Dietetics
- Published
- 2025-04-03
- DOI
- https://doi.org/10.1111/1747-0080.70013
- Citations
- 3
- Primary Topic
- Food Waste Reduction and Sustainability
- Type
- article
- Field-Weighted Citation Impact
- 3.49