Getting a Taste for Food Faste: A mixed-methods ethnographic study into hospital food waste
About this resource: Foodservice organisations, particularly those in hospitals, are large producers of food waste. Therefore, this research used a mixed-methods ethnographic research approach to understand the reasons for hospital food waste before consumption. Document analyses, focus groups with kitchen staff, and one-on-one interviews with managers were conducted at three New Zealand hospital food services. Most food waste occurred during service as a result of overproduction, forecasting challenges, inconsistent portion control and the unpredictable nature of the hospital environment. Organizational plans, controls, and the use of pre-prepared ingredients assisted in waste minimization. The implications of food waste were perceived differently by different levels of staff. While managers raised discussions from a financial perspective, kitchen staff drew social implications. Overall, minimal discussion occurred around the environmental consequences of wastage. Exploring the attitudes and practices of food service personnel allowed an understanding of the reasons behind hospital food waste and ways in which it could be minimized. This study provides a foundation for further research on sustainable behaviour within the wider food service sector.
Food Waste Innovation authors: Sarah Goonan, Miranda Mirosa
Citations:
Goonan, S. L. (2013). Getting A Taste For Food Waste: An ethnographic exploration into the generation of hospital food waste prior to patient consumption (Thesis, Master of Dietetics). University of Otago. Retrieved from http://hdl.handle.net/10523/3813
Goonan, S., Mirosa, M. & Spence, H. (2014) Getting a Taste for Food Waste: A mixed methods ethnographic study into hospital food waste prior to patient consumption conducted at three New Zealand food service facilities. Journal of the Academy of Nutrition and Dietetics, 114(1), 63-71.