PDF(Pubmed)
Abstract：
UNASSIGNED: Food plays a dual role in promoting human health and environmental sustainability. Yet, current food systems jeopardize both. Food waste poses a major global challenge due to its significant economic, social, and environmental impacts. Healthcare facilities generate the largest amounts of food waste compared to other forms of catering provision. Food waste correlates with environmental unsustainability and diminished patient satisfaction, compounding the prevalent challenge of hospital malnutrition and contributing to suboptimal patient outcomes.
UNASSIGNED: In a three-year interventional study (2020-2022) at a psychiatric tertiary care center, we assessed and mitigated food waste using evidence-based measures. We conducted systematic food wastage audits over three years (2020-2022) in May and June, each lasting four weeks. Costs were analyzed comprehensively, covering food, staff, infrastructure, and disposal. Environmental impact was assessed using Umweltbelastungspunkte (UBP) and CO2e/kg emissions, alongside water usage (H2O - l/kg).
UNASSIGNED: Economic losses due to food wastage were substantial, primarily from untouched plates and partially consumed dinners, prompting meal planning adjustments. Despite a >3% increase in meals served, both food waste mass and costs decreased by nearly 6%. Environmental impact indicators showed a reduction >20%. Vegetables, salad, and fruits constituted a significant portion of waste. Overproduction minimally contributed to waste, validating portion control efficacy.
UNASSIGNED: Our study highlights significant economic and environmental losses due to hospital food waste, emphasizing the importance of resource efficiency. The strategies outlined offer promising avenues for enhanced efficiency. The decrease in food waste observed over the three-year period underscores the potential for improvement.
UNASSIGNED: In a three-year interventional study (2020-2022) at a psychiatric tertiary care center, we assessed and mitigated food waste using evidence-based measures. We conducted systematic food wastage audits over three years (2020-2022) in May and June, each lasting four weeks. Costs were analyzed comprehensively, covering food, staff, infrastructure, and disposal. Environmental impact was assessed using Umweltbelastungspunkte (UBP) and CO2e/kg emissions, alongside water usage (H2O - l/kg).
UNASSIGNED: Economic losses due to food wastage were substantial, primarily from untouched plates and partially consumed dinners, prompting meal planning adjustments. Despite a >3% increase in meals served, both food waste mass and costs decreased by nearly 6%. Environmental impact indicators showed a reduction >20%. Vegetables, salad, and fruits constituted a significant portion of waste. Overproduction minimally contributed to waste, validating portion control efficacy.
UNASSIGNED: Our study highlights significant economic and environmental losses due to hospital food waste, emphasizing the importance of resource efficiency. The strategies outlined offer promising avenues for enhanced efficiency. The decrease in food waste observed over the three-year period underscores the potential for improvement.
摘要：
■食品在促进人类健康和环境可持续性方面发挥着双重作用。然而，当前的粮食系统危及两者。食物浪费构成了一个重大的全球挑战，由于其巨大的经济,社会,和环境影响。与其他形式的餐饮供应相比，医疗保健设施产生的食物浪费量最大。食物浪费与环境不可持续性和患者满意度下降相关，加剧了医院营养不良的普遍挑战，并导致患者预后欠佳。
■在精神病三级护理中心进行的为期三年的干预研究（2020-2022年）中，我们使用循证措施评估和减轻食物浪费.我们在5月和6月进行了为期三年（2020-2022年）的系统性食品浪费审计，每次持续四周。成本进行了全面分析，覆盖食物，工作人员,基础设施,和处置。使用Umweltbelastungspunkte（UBP）和CO2e/kg排放量评估了环境影响，旁边的用水量（H2O-l/kg）。
■由于食物浪费造成的经济损失是巨大的，主要来自未接触的盘子和部分消费的晚餐，提示膳食计划调整。尽管提供的膳食增加了>3%，食物垃圾量和成本都下降了近6%。环境影响指标显示下降>20%。蔬菜,沙拉,水果构成了废物的很大一部分。生产过剩对浪费的贡献最小，验证部分控制功效。
■我们的研究强调了医院食物浪费造成的重大经济和环境损失，强调资源效率的重要性。概述的战略为提高效率提供了有希望的途径。在三年期间观察到的食物浪费减少强调了改善的潜力。
■在精神病三级护理中心进行的为期三年的干预研究（2020-2022年）中，我们使用循证措施评估和减轻食物浪费.我们在5月和6月进行了为期三年（2020-2022年）的系统性食品浪费审计，每次持续四周。成本进行了全面分析，覆盖食物，工作人员,基础设施,和处置。使用Umweltbelastungspunkte（UBP）和CO2e/kg排放量评估了环境影响，旁边的用水量（H2O-l/kg）。
■由于食物浪费造成的经济损失是巨大的，主要来自未接触的盘子和部分消费的晚餐，提示膳食计划调整。尽管提供的膳食增加了>3%，食物垃圾量和成本都下降了近6%。环境影响指标显示下降>20%。蔬菜,沙拉,水果构成了废物的很大一部分。生产过剩对浪费的贡献最小，验证部分控制功效。
■我们的研究强调了医院食物浪费造成的重大经济和环境损失，强调资源效率的重要性。概述的战略为提高效率提供了有希望的途径。在三年期间观察到的食物浪费减少强调了改善的潜力。
