量化和描述两个采用不同餐饮服务模式的城市医疗中心的生产浪费情况。

IF 3.2 4区 医学 Q3 NUTRITION & DIETETICS
Nutrition & Dietetics Pub Date : 2025-09-01 Epub Date: 2025-04-03 DOI:10.1111/1747-0080.70013
Nathan Cook, Joanna Habel, Sally McCray, Jennifer Utter, Kaitlin Brennan
{"title":"量化和描述两个采用不同餐饮服务模式的城市医疗中心的生产浪费情况。","authors":"Nathan Cook, Joanna Habel, Sally McCray, Jennifer Utter, Kaitlin Brennan","doi":"10.1111/1747-0080.70013","DOIUrl":null,"url":null,"abstract":"<p><strong>Aim: </strong>To quantify, describe, and compare production waste and food packaging waste in two healthcare centres with different foodservice models.</p><p><strong>Methods: </strong>In this observational study, all food wasted during production and all food packaging was measured by weight and cost over a 7-day period for two hospitals: Hospital A (800 beds, cook-on demand fresh, a la carte menu room service model) and Hospital B (60 beds, traditional cook chill retherm model with weekly cyclical menu and set meal times). Comparisons between sites were made per patient overnight bed day, as an indicator of hospital activity. The average daily waste was calculated, and costed by multiplying cost (AU$) food item/ kilogram by measured weight; to derive the cost of food waste per kilogram. Food waste by weight and cost per overnight bed day was used as a measure to compare the hospitals.</p><p><strong>Results: </strong>Over 7 days, Hospital A wasted 916.4 kg (AU$6937.22) and Hospital B wasted 69.7 kg (AU$417.10) of food. Most food wasted at both hospitals was edible (78.6% Hospital A and 93.5% Hospital B) and trayline contributed more food waste than bulk production. At both hospitals, plant-based foods comprised the greatest proportion of edible food waste by weight, but not by cost. When accounting for hospital activity, food waste was lower at Hospital A than at Hospital B (0.15 kg of food per overnight bed day and 0.30 kg, respectively). Hospital A generated 199.5 kg (0.03 kg per overnight bed day) of packaging waste compared to 32.2 kg (0.14 kg per overnight bed day) at Hospital B.</p><p><strong>Conclusion: </strong>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.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"434-444"},"PeriodicalIF":3.2000,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12401807/pdf/","citationCount":"0","resultStr":"{\"title\":\"Quantifying and describing production waste in two urban healthcare centres with differing foodservice models.\",\"authors\":\"Nathan Cook, Joanna Habel, Sally McCray, Jennifer Utter, Kaitlin Brennan\",\"doi\":\"10.1111/1747-0080.70013\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Aim: </strong>To quantify, describe, and compare production waste and food packaging waste in two healthcare centres with different foodservice models.</p><p><strong>Methods: </strong>In this observational study, all food wasted during production and all food packaging was measured by weight and cost over a 7-day period for two hospitals: Hospital A (800 beds, cook-on demand fresh, a la carte menu room service model) and Hospital B (60 beds, traditional cook chill retherm model with weekly cyclical menu and set meal times). Comparisons between sites were made per patient overnight bed day, as an indicator of hospital activity. The average daily waste was calculated, and costed by multiplying cost (AU$) food item/ kilogram by measured weight; to derive the cost of food waste per kilogram. Food waste by weight and cost per overnight bed day was used as a measure to compare the hospitals.</p><p><strong>Results: </strong>Over 7 days, Hospital A wasted 916.4 kg (AU$6937.22) and Hospital B wasted 69.7 kg (AU$417.10) of food. Most food wasted at both hospitals was edible (78.6% Hospital A and 93.5% Hospital B) and trayline contributed more food waste than bulk production. At both hospitals, plant-based foods comprised the greatest proportion of edible food waste by weight, but not by cost. When accounting for hospital activity, food waste was lower at Hospital A than at Hospital B (0.15 kg of food per overnight bed day and 0.30 kg, respectively). Hospital A generated 199.5 kg (0.03 kg per overnight bed day) of packaging waste compared to 32.2 kg (0.14 kg per overnight bed day) at Hospital B.</p><p><strong>Conclusion: </strong>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.</p>\",\"PeriodicalId\":19368,\"journal\":{\"name\":\"Nutrition & Dietetics\",\"volume\":\" \",\"pages\":\"434-444\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12401807/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition & Dietetics\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1111/1747-0080.70013\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/4/3 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition & Dietetics","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1111/1747-0080.70013","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/4/3 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0

摘要

目的:量化、描述和比较两个医疗保健中心不同餐饮服务模式的生产废物和食品包装废物。方法:在这项观察性研究中,对两家医院的生产过程中浪费的所有食物和所有食品包装进行了7天的重量和成本测量:a医院(800个床位,按需新鲜烹饪,点菜菜单客房服务模式)和B医院(60个床位,传统烹饪冷藏模式,每周循环菜单和固定用餐时间)。作为医院活动的一个指标,对每个病人过夜床位日进行了不同地点之间的比较。计算每日平均浪费,并以每公斤食物的成本(澳元)乘以测量的重量计算成本;求出每公斤食物浪费的成本。食物浪费的重量和每个过夜床位日的成本被用作比较医院的措施。结果:在7天内,A医院浪费了916.4 kg(6937.22澳元),B医院浪费了69.7 kg(417.10澳元)。两家医院浪费的大部分食物都是可食用的(A医院78.6%,B医院93.5%),托盘线造成的食物浪费比批量生产更多。在这两家医院,按重量计算,植物性食物占可食用食物浪费的比例最大,但按成本计算则不然。考虑到医院的活动,A医院的食物浪费低于B医院(每个过夜床位日的食物浪费分别为0.15公斤和0.30公斤)。A医院产生了199.5公斤(每过夜床位日0.03公斤)的包装垃圾,而b医院产生了32.2公斤(每过夜床位日0.14公斤)的包装垃圾。结论:研究结果表明,食物浪费是昂贵的,不同餐饮服务模式的医院的食物浪费是不同的,过夜床位日是进行比较的有用指标。一种即食、按需客房服务的餐饮服务模式减少了食物和包装的浪费。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Quantifying and describing production waste in two urban healthcare centres with differing foodservice models.

Quantifying and describing production waste in two urban healthcare centres with differing foodservice models.

Quantifying and describing production waste in two urban healthcare centres with differing foodservice models.

Quantifying and describing production waste in two urban healthcare centres with differing foodservice models.

Aim: To quantify, describe, and compare production waste and food packaging waste in two healthcare centres with different foodservice models.

Methods: In this observational study, all food wasted during production and all food packaging was measured by weight and cost over a 7-day period for two hospitals: Hospital A (800 beds, cook-on demand fresh, a la carte menu room service model) and Hospital B (60 beds, traditional cook chill retherm model with weekly cyclical menu and set meal times). Comparisons between sites were made per patient overnight bed day, as an indicator of hospital activity. The average daily waste was calculated, and costed by multiplying cost (AU$) food item/ kilogram by measured weight; to derive the cost of food waste per kilogram. Food waste by weight and cost per overnight bed day was used as a measure to compare the hospitals.

Results: Over 7 days, Hospital A wasted 916.4 kg (AU$6937.22) and Hospital B wasted 69.7 kg (AU$417.10) of food. Most food wasted at both hospitals was edible (78.6% Hospital A and 93.5% Hospital B) and trayline contributed more food waste than bulk production. At both hospitals, plant-based foods comprised the greatest proportion of edible food waste by weight, but not by cost. When accounting for hospital activity, food waste was lower at Hospital A than at Hospital B (0.15 kg of food per overnight bed day and 0.30 kg, respectively). Hospital A generated 199.5 kg (0.03 kg per overnight bed day) of packaging waste compared to 32.2 kg (0.14 kg per overnight bed day) at Hospital B.

Conclusion: 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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Nutrition & Dietetics
Nutrition & Dietetics 医学-营养学
CiteScore
6.40
自引率
16.10%
发文量
69
审稿时长
>12 weeks
期刊介绍: Nutrition & Dietetics is the official journal of the Dietitians Association of Australia. Covering all aspects of food, nutrition and dietetics, the Journal provides a forum for the reporting, discussion and development of scientifically credible knowledge related to human nutrition and dietetics. Widely respected in Australia and around the world, Nutrition & Dietetics publishes original research, methodology analyses, research reviews and much more. The Journal aims to keep health professionals abreast of current knowledge on human nutrition and diet, and accepts contributions from around the world.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信