Evaluation of food waste in a public hospital in Malta

Abstract

Background: The food service is a crucial aspect of patient care and recovery. Hospitals have an obligation to provide food that is safe for human consumption, and of acceptable nutritional quality and palatability within pre-defined standards. Whilst extensive research has been carried out to quantify general food waste (FW), data on hospital FW is limited and there is presently no data available specific to the Maltese Islands. Therefore, the aim of this study was to evaluate the FW generated at Mater Dei Hospital (MDH) and evaluate its nutritional impact. Method: The percentage FW was calculated by analysing a sample of food trays taken from 3 different medical wards (MW) at MDH. Prior to distribution, the selected trays were photographed and the individual components making up each meal (starter, main course, and dessert) were weighed. After being returned, the same food trays were photographed and weighed once more in order to calculate the percentage FW by dividing the weight of the total food left uneaten by the total weight of food served. Results: The percentage FW generated from the food trays sampled was 35.9%. There was a significant difference in FW generated between food courses, specifically between main course and dessert. Furthermore, there was no significant difference between MWs in terms of the FW generated. Overall, protein was the most commonly wasted nutrient. Conclusion: In conclusion, over a third of the food served on the chosen food trays was wasted. Whilst this gives an indication of FW generation at MDH, results cannot be generalised, given the small sample size. Additional research may be carried out to understand the factors contributing to the production of FW in local hospitals.