Global Journal of Medicine & Public Health

Abstract

Background Food waste in private hospitals is a significant issue, particularly in South Africa, where food insecurity affected 25.9% of the population. This study investigated food waste management in private hospitals, focusing on its extent, causes, and strategies to mitigate it. Methods A mixed-methods approach was employed, combining quantitative surveys (n=121) and qualitative interviews (n=10) with food service staff and management. Results Food waste in patient meals was prevalent, with 38% of respondents reporting a small extent and 37% a medium extent of waste. At least 62% noted that a quarter of the food served to patients was left uneaten, while 15% reported up to half of meals being wasted. The most common causes of food waste included patients' lack of appetite (27%) and overproduction (22%). Lunch and dinner were identified as the meals with the highest waste levels, with 44.6% and 38.8% of respondents reporting medium levels of waste, respectively. Food distribution systems also played a role, with 77.7% of hospitals using plated meals, which contributed to waste. The study found that varying portion sizes significantly reduced food waste, particularly at dinner (p<0.05). Interviews with hospital managers revealed that digital ordering systems could help reduce food waste, while patient satisfaction was identified as a key factor in minimizing waste. Challenges included staff non-compliance, inconsistent adherence to policies, and health regulations that prevented food redistribution. Conclusion There is a need for improved food management practices, enhanced staff training, and sustainable waste disposal methods to address food waste in private hospitals.

Keywords

• Keywords: Food waste, Private hospitals, South Africa, Patient meals, Sustainability.