A qualitative, ethnographic study conducted by Goonan et al. (2013) examined hospital waste prior to patient consumption. The purpose of this study was to understand reasons for hospital food waste before consumption and offer recommendations on waste minimization within foodservice. The subjects of the study included three hospital foodservice located in New Zealand. All three sites used a cook-fresh production system and conventional tray line service. The researcher first analyzed existing documents. These documents included company policies and plans, production and service materials, waste records, and quality assurance tools and records (Goonan, Mirosa, Spence, 2014). Food waste generation practices were observed under natural …show more content…
The third hospital’s waste could not be quantified. Not all food waste is accounted for due to varying levels of waste system compliance amongst the kitchen staff. Consistency in waste measuring policies and procedures must be improved globally. All points of foodservice produced waste, but most was due to overproduction. It was believed that overproduction was largely due to inaccurate forecasting. The hospital setting is incredibly variable when it comes to total occupied beds and fluctuating diets; this causes forecasting to be a major struggle for the foodservice managers; the forecasting system must be enhanced in order to minimize waste. Eight focus group participants and all six managers attributed most of the food waste to improper portion control, but the researcher found that lack of portion control contributed minimally to the total food waste generated. Food waste during storage, preparation and production was nominal. Perceptions of food waste varied among the foodservice staff, while the managers focused more on the financial consequences of food waste, the kitchen staff focused more on the social consequences. Food safety and quality control were the main focuses during waste training at each site; there is a need to begin incorporating social and ecological values. More research should be conducted on how to improve forecasting and staff training in order to reduce waste. A strong attribute of
Hospital waste is one of the world’s growing problems. Hospitals on average produce 29 pounds of waste per staffed bed in just one day (2016). One of the reasons for medical waste is that a large amount disposable products used for sanitary reasons such as drapes, basins, and sponges (Conrardy J et al, 2009). However, new methods using reusable products in operating rooms have provided a means to decrease the regulated medical waste generated by an average of 65% (Conrardy J et al, 2009). Even if the hospital bureaucracy is unconcerned with the environment. These changes reduce the cost of waste disposal (Conrardy J et al, 2009). On the social side of progress, nonprofits like Practice Greenhealth provide sources for environmental solutions for the health care sector. At the hospital’s request, they can send information packets to help inform hospital staff on more environmental purchases such as the “Less Waste member-only toolkit”
The article “Waste Not” by Elizabeth Royte was published in March of 2016 in National Geographic Magazine. It depicts the wastefulness of the food industry and shows the path of food from field to consumers’ homes. During the article the story focuses on Tristram Stuart; a food utilizing activist and naturalist, who is gathering wasted food for a food conservation event for the public. Stuart visits many different farms and markets to receive food that is not desirable. Throughout the world nearly one third of food that is grown is thrown away or wasted due to consumer needs and wants. This means that because there is a need and want for good quality food products that not only meet food eatable standards but also
About fifty million Americans are not certain when their next meal will be and in a society filled with food insecurities, the fact there this so much food waste is perplexing (King, 2015). Around the world, about two billion tons of food is wasted through production, transportation, distribution and retail, and post consumer (Glickman 2013). This amount of food
"Food Waste: Causes, Effects, and Solutions." Farm Together Now The Book and Blog. N.p., 08 Nov. 2014. Web. 04 May 2016.
Clear away all unused food promptly and safely, preventing the growth and multiplication of bacteria. It also prevents a pest hazard as waste food attracts flies etc. I recycle the clients empty tins and bottles etc if they would like me to.
Australian food waste statistics will be examined in this essay. It is also the reason why is this problem relevant given that its population is more prone to waste food. Besides, some possible solutions to prevent the disasters related to this procedure will be considered.
The study included 100 patients with COPD. All patients fulfilled the inclusion and exclusion criteria. According to its demographic and clinical parameters and treatment groups differ among themselves. Completed the study, all patients included in the study. The therapy in all patients with a clinically meaningful improvement of symptoms was observed.
Everyday, throughout the world, restaurants throw away large amounts of uneaten food. Public Health laws prevent them from re-serving or reusing this food, and, for similar reasons, they cannot simply give it away to hungry people. We opted to review this as our messy situation due to the impact that this has on people and the environment.
This paper will examine the problem of food waste in the United States. Firstly, this paper will describe what food waste is, and why food waste in the American society is an immense issue that needs to be addressed. In addition, it will address the consequences of food waste and the possible problems that this issue may bring in the future. Secondly, the paper will discuss three policy solutions that would help solve the problem of food waste in the United States: provide an enhanced tax deduction for corporations that choose to donate their food to the food banks, performing an extensive study that covers every single aspect of food waste in the current food system, and require every citizen to compost their food waste. Afterwards, it will analyze the pros and cons, and the hypothetical strengths and vulnerabilities of each policy solution. Lastly, this paper will discuss personal opinions on the issue of food waste.
A growing issue about food waste is at hand in Canada, and citizens should seek methods in order to reduce this. Personally I think people are blindfolded as to how much they are contributing to this matter and the future consequences they may face. At the rate this issue is escalating it is affecting the planet adversely, therefore efforts should be made by each individual. To reduce food waste, it is necessary to be organized which could be done so by preserving, shopping better and visibility.
INOVA Fairfax Medical Campus is the system flagship location with 833 registered beds for adults and children and a nationally recognized neon-natal intensive care unit spanning many specialties and high acuity patients. Chef Dave (personal communication, October 8, 2014) averages of 1,445 patient meals are served per day. Patient meals, as well as four retail spaces and numerous caterings each day, leaves a lot of space for food waste, some necessary, but most of which can be controlled or donated if monitored properly. Currently, our TrimTrax Program shows that we are throwing away an average of 22 quarts of the food each day. I suspect that the number is much higher considering the wild swing in numbers reported For example, January cites 1,886 quarts and July and August both miss half of the numbers with 189 and 56 quarts respectively. To continue the company’s great track record of corporate social responsibility, we can implement a donation program with local food banks and low cost. According to European Commission, (2009) “Good corporate citizens command more respect than ever before, not least because the behavior of companies is more visible than it has been in the past”(Para. 8). Behavior
Many businesses waste food especially by overstocking. In farmer’s markets many farmers overstock their crates with produce to have appeal to the buyers. Delaney Zayac gives us an example that if he would have sold more chard if people saw more of it in the crate compared to seeing only some (Last Week Tonight). This is because many people have the assumption that if it’s the last one there must be something wrong with it. With that being the case many farmers overstock produce so that it takes away that assumption and people would buy their product. But overstocking also causes food waste, with farmers overstocking their produce to make it look appealing to buyers they
discuss hospital foodservice director’s views on sustainable practices and their intentions on adapting these practices. It also looked at the most and least commonly used sustainable practices. As well as what influences foodservice director’s decisions to implement certain practices.
“Reduce, reuse, and recycle” is a motto that pioneered environmental programs in schools, and public announcements. This motto also holds true in the food service industry. Following the trend to “go green” means implementing this motto into restaurant operations. This includes procedural changes that aim to reduce the amount of resources used, attempting to reuse resources, and recycling those that cannot be reused. Restaurants can move toward more sustainable food service through the utilization of
Preview: I have decided to research food waste that exists in our world. First I will talk about the problem of food waste and how it affects everyone. Second I will be talking about how the food waste is being done at an alarming rate. Lastley I will talk about solutions to this problem.