Hospital Food Waste Trends: A Bibliometric Analysis
DOI:
https://doi.org/10.31584/jhsmr.20241069Keywords:
environmental impact, food, hospital food service, sustainability, waste managementAbstract
Objective: Food waste in hospitals has a significant impact on environmental sustainability. The effect of food waste includes the potential for pollution, eutrophication, and global warming, all of which are highly destructive to the Earth’s ecology. This study aims to determine the trends of hospital food service based on hospital waste to achieve a sustainable hospital.
Material and Methods: This study examined 137 articles from the Scopus database using the descriptive-analytic method. The records issued between 2018 to 2022 that were gathered based on the keywords “hospital,” and “food,” and “waste” were used in this exploration investigation.
Results: The result indicated that the three-year (93 papers) analysis trend of hospital food waste has been toward developing sustainable hospitals. The top three keywords are waste (3.3%), food (3.09%), and hospital (2.06%). The hospital food waste was positively associated with the food, food service, and hospital assessment, with correlation values ranging from 0.76 to 0.85 (p-value≥0.70). The cluster’s themes on hospital food were waste food contamination (36.13%), environmental sustainability (34.45%), and hospital food services (29.4%).
Conclusion: Addressing hospital food waste is crucial for achieving sustainable hospital development. Managing food waste is essential to achieve sustainability in hospitals as it produces the highest amount compared to other sectors.
References
Antasouras G, Vasios GK, Kontogiorgis C, Ioannou Z, Poulios E, Deligiannidou GE, et al. How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste. Int J Health Plann Manage 2023;38:296–316.
Afzal N, Basit A, Daniel A, Ilyas N, Imran A, Awan ZA, et al. Quantifying food waste in the hospitality sector and exploring Its underlying reasons—a case study of Lahore, Pakistan. Sustainability 2022;14:6914.
van Bokhorst–de van der Schueren MAE, Roosemalen MM, Weijs PJM, Langius JAE. High waste contributes to low food intake in hospitalized patients. Nutr Clin Pract 2012;27:274–80.
Alharbi NS, Qattan MY, Alhaji JH. Towards sustainable food services in hospitals: expanding the concept of “plate waste” to “tray waste”. Sustainability 2020;12:68-72.
Williams P, Walton K. Plate waste in hospitals and strategies for change. E SPEN Eur E J Clin Nutr Metab 2011;6:e235–41.
Schiavone S, Pelullo CP, Attena F. Patient evaluation of food waste in three hospitals in southern Italy. Int J Environ Res Public Health 2019;16:1-10.
Bell AF, Tapsell LC, Walton K, Batterham M. Unwrapping nutrition: exploring the impact of hospital food and beverage packaging on plate waste/intake in older people. Appetite 2020;144:104463.
Scherhaufer S, Moates G, Hartikainen H, Waldron K, Obersteiner G. Environmental impacts of food waste in Europe. Waste Manag 2018 Jul 1;77:98–113.
Piciocchi C, Lobefaro S, Luisi F, Miraglia L, Romito N, Luneia R, et al. Innovative cooking techniques in a hospital food service: Effects on the quality of hospital meals. Nutrition 2022;93:111487.
de Oliveira KB, de Oliveira OJ. Making hospitals sustainable: towards greener, fairer and more prosperous services. Sustainability 2022;14:9730.
Chisholm JM, Zamani R, Negm AM, Said N, Abdel daiem MM, Dibaj M, et al. Sustainable waste management of medical waste in African developing countries: a narrative review. Waste Manag Res 2021;39:1149–63.
Choi JS, Ju SY. A Study of food safety knowledge for sustainable foodservice management of childcare centers in South Korea using importance-performance analysis. Int J Environ Res Public Health 2022;19:9668.
Nobanee H, Al Hamadi FY, Abdulaziz FA, Abukarsh LS, Alqahtani AF, AlSubaey SK, et al. A bibliometric analysis of sustainability and risk management. Sustainability 2021;13:3277.
Baas J, Schotten M, Plume AM, Cote G, Karimi R. Scopus as a curated, high-quality bibliometric data source for academic research in quantitative science studies. MIT Press J 2020;1:377–86.
Nobanee H, Al Hamadi FY, Abdulaziz FA, Abukarsh LS, Alqahtani AF, AlSubaey SK, et al. A bibliometric analysis of sustainability and risk management. Sustainability 2021;13:3277.
Page MJ, McKenzie JE, Bossuyt PM, Boutron I, Hoffmann TC, Mulrow CD, et al. The PRISMA 2020 statement: an updated guideline for reporting systematic reviews. BMJ 2021;372:n71.
Aday S, Aday MS. Impact of COVID-19 on the food supply chain. Food Qual Saf 2020;4:167–80.
Borsellino V, Kaliji SA, Schimmenti E. COVID-19 drives consumer behaviour and agro-food markets towards healthier and more sustainable patterns. Sustainability 2020;12:8366.
Carino S, Porter J, Malekpour S, Collins J. Environmental sustainability of hospital foodservices across the food supply chain: a systematic review. J Acad Nutr Diet 2020;120:825–73.
Eriksson M, Malefors C, Bergström P, Eriksson E, Osowski CP. Quantities and quantification methodologies of food waste in Swedish Hospitals. Sustainability 2020;12:1-12.
Osman NS, Md Nor N, Md Sharif MS, Hamid SBA, Rahamat S. Hospital food service strategies to improve food intakes among Inpatients: a systematic review. Nutrients 2021;13:3649.
United Nations Environment Programme. Food Waste Index Report 2021 [homepage on the Internet]. Kenya: United Nations Environment Programme; 2021 [cited 2023 Aug 5]. Available from: http://www.unep.org/resources/report/unep-food-wasteindex-report-2021
Scherhaufer S, Moates G, Hartikainen H, Waldron K, Obersteiner G. Environmental impacts of food waste in Europe. Waste Manag 2018;77:98–113.
Bou-Mitri C, Mahmoud D, El Gerges N, Jaoude MA. Food safety knowledge, attitudes and practices of food handlers in lebanese hospitals: a cross-sectional study. Food Control 2018;94:78–84.
Alshqaqeeq F, Twomey JM, Overcash MR. Food waste in hospitals: review. Int J Healthc Technol Manag 2018;17:186–96.
McCray S, Maunder K, Barsha L, Mackenzie-Shalders K. Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. J Hum Nutr Diet 2018;31:734–41.
Cook N, Collins J, Goodwin D, Porter J. A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool. J Hum Nutr Diet 2022;35:68–80.
Langsrud S, Veflen N, Allison R, Crawford B, Izsó T, Kasza G, et al. A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food? Trends Food Sci Technol 2023;133:87–98.
Uysal İ, Lekesiz Ö. Hygiene, Control and contamination in foods: a review. Eurasian J Med Biol Sci 2022;2:41–4.
Zbadi L, Lalami AEO, Baroudi A, Marsou Z, Benbrahim KF. Microbiological quality assessment of hospital food in a public hospital in Fez (Morocco). J Adv Biotechnol 2014;4:286–96.
Utari S, Saleh I, Hermansyah, Pambayun R. Bacterial contamination of food handlers in X Hospital Palembang. E3S Web Conf 2018;68:01006.
Carino S, Collins J, Malekpour S, Porter J. Environmentally sustainable hospital foodservices: drawing on staff perspectives to guide change. Sustain Prod Consum 2021;25:152–61.
Galvan AM, Hanson R, George DR. Repurposing waste streams: lessons on integrating hospital food waste into a community garden. J Community Health 2018;43:944–6.
Huang E, Gregoire MB, Tangney C, Stone MK. Sustainability in hospital foodservice. J Foodserv Bus Res 2011;14:241–55.
Berkowitz SA, Seligman HK, Meigs JB, Basu S. Food insecurity, healthcare utilization, and high cost: a longitudinal cohort study. Am J Manag Care 2018;24:399–404.
Gomes A, Saraiva C, Esteves A, Gonçalves C. Evaluation of hospital food waste-a case study in Portugal. Sustainability 2020;12:1-9.
Pencheon D. Developing a sustainable health care system: The United Kingdom experience. Med J Aust 2018;208:284-5.
Lahou E, Jacxsens L, Verbunt E, Uyttendaele M. Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes. Food Control 2015;49:75–84.
Fieschi M, Pretato U. Role of compostable tableware in food service and waste management. A life cycle assessment study. Waste Manag 2018;73:14–25.
Paiva L, Hernández C, Santos D, Garayoa R, García L, Urdangarín C, et al. Hospital plate waste assessment after modifications in specific dishes of flexible and inflexible food ordering systems. Sustainability 2022;14:15616.
Ellis A, McClintic EE, Awino EO, Caruso BA, Arriola KRJ, Ventura SG, et al. Practices and perspectives on latrine use, child feces disposal, and clean play environments in western kenya. Am J Trop Med Hyg 2020;102:1094–103.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
