Food waste in UK Healthcare is costed at £230 million annually. What are you doing to reduce this?
Is over 30% of your food binned? If you are a hospital, probably yes. The scale of food waste in hospitals is a largely hidden problem. While many hospitals record levels of under 10%, research shows that over 60% can be wasted, at an average cost of 22p per meal. Reducing food waste in hospitals is crucial in managing costs and reducing environmental impact, and high levels of plate waste suggest that patents are at risk of undernourishment.
In an upcoming webinar, Food for Life’s Hospital Programme Manager and food waste expert Dr Susannah McWilliam will be presenting on why food waste is a problem and introducing the ways in which Food for Life can support hospital teams to take innovative steps to change these dramatic statistics in relation to patient food. The support focuses on raising awareness across disciplines, in depth auditing and co-developing a bespoke waste reduction plan. Tracey Hugill, Head of Dietetics and Orthotics from East Lancashire Hospitals NHS Trust will introduce the Trust’s new Malnutrition Prevention Project which aims to reduce malnutrition and food waste over the year across wards.
The webinar takes place at 11:00 on Thursday 22nd November 2018. Register here.
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