Eradicating Food Waste
Reducing food waste in hospitals is a crucial in managing costs and reducing environmental impact, and high levels of plate waste suggest that patients are at risk of undernourishment. Despite growing awareness of the importance of reducing waste, the scale of hospital food waste is often under recognised, academic studies regularly reporting levels of 30% and above.
In our Eradicating Food Waste webinar, Food for Life’s Hospital Programme Manager and food waste expert Dr Susannah McWilliam discusses:
- Why food waste in hospitals is a problem
- The economic, environmental and nutritional impacts of waste
- Food for Life’s Food Waste Support Package which focuses on in depth auditing, and co-developing a bespoke waste reduction plan.
Guest presenter, Tracey Huill, Head of Dietetics and Orthotics, East Lancashire Hospitals NHS Trust introduces the Trust’s new Malnutrition Prevention Project. This aims to reduce malnutrition and food waste across wards over one year.
Short for time? The whole webinar is worth a listen, but selected sections are available at the timings below:
01.12 Webinar aims
02.36 Introduction to Food for Life’s hospital work
04.24 Why food waste matters: the national and academic evidence
12.10 Details of Food for Life’s food waste support & pilot audit results shared
24.10 Case study: East Lancashire NHS Trust Malnutrition Prevention Project
39.07 Q&A and next steps
Please note, due to technical issues during the live streaming the webinar has been edited.