Reducing food waste is high on the agenda of many hospitals and care homes, where around 40 percent of food purchased ends up in the waste bin. This is not only an unnecessary waste, it but also unnecessary use of the food budget. Research carried out in Dutch hospitals shows that hospitals could save €50,000 to €150,000 per hospital (depending on the type and size of care facility).
Reducing food waste starts with measurements
The first step towards achieving a reduction in food waste is to analyse the current situation. Wageningen Food & Biobased Research has developed a measurement methodology that maps food waste in hospitals. More than ten Dutch hospitals used the measure method successfully.
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