Food Waste in Hospitals: Determining Factors and Sustainable Strategies for Mitigation

Food waste generated by hospitalized patients represents a significant challenge with environmental, economic, and social implications. In this context, Sustainable Development Goal 12, which promotes responsible consumption and production patterns, highlights the urgency of reducing this waste as an essential measure to mitigate climate change, optimize resource use, and improve the sustainability of health and food systems. This study presents a narrative review of the literature, complemented by a bibliometric analysis, aimed at synthesizing the available evidence on food waste in hospitals. Based on the identification of 746 records in different databases published between 2019 and 2024, studies focusing on the determining factors, quantification methods, and sustainable strategies to mitigate hospital food waste were included. The lack of menu personalization, the perceived low quality of food, operational disorganization, and reduced patient appetite are identified as relevant factors associated with waste at the hospital level, while direct weighing remains the most accurate quantification method. The sustainable strategies reviewed can reduce food waste and improve hospital sustainability; however, there remains limited assessment of their long-term impact. Our results highlight the urgent need to address food waste in hospitals through the implementation of comprehensive, evidence-based strategies.