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dc.contributor.authorAlshqaqeeq, Fadhel Y.
dc.contributor.authorTwomey, Janet M.
dc.contributor.authorOvercash, Michael
dc.identifier.citationAlshqaqeeq, Fadhel Y.; Twomey, Janet M.; Overcash, Michael. 2019. Food waste in hospitals: review. International Journal of Healthcare Technology and Management (IJHTM), Vol. 17, No. 2/3:pp 186-196en_US
dc.descriptionClick on the DOI link to access the article (may not be free).en_US
dc.description.abstractUneaten food, whether by patients or unserved, is considered food waste. Plate waste is the remaining, uneaten food after being served to patients in the hospital. The uneaten food has a cascading environmental impact on increasing the amount of food grown or raised, energy in transport of food to hospitals, and impact of methane and carbon dioxide from landfilling the uneaten food. Food waste has been measured either by weight or visual estimation. About 500 hospitals worldwide have had food waste studies and about half are in Europe. This study is the first to quantify the limited data on different strategies for improving food waste results. There were 92 studies that documented improvement of food waste, with the single biggest change being tailoring the food choice to the individual patient's desire for food. Unserved food waste was not considered in this review.en_US
dc.publisherInderscience Enterprises Ltd.en_US
dc.relation.ispartofseriesInternational Journal of Healthcare Technology and Management;v.17:no.2/3
dc.subjectFood system improvementen_US
dc.subjectFood wasteen_US
dc.subjectPlate wasteen_US
dc.titleFood waste in hospitals: reviewen_US
dc.rights.holder© 2019 Inderscience Enterprises Ltd.en_US

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  • ISME Research Publications
    Research works published by faculty and students of the Department of Industrial, Systems, and Manufacturing Engineering

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