Reducing Food Waste on a Care of the Elderly Ward, Elderly Medicine Team

Project completed as part of the Northampton General Hospital NHS Trust Green Team Competition 2024-25.

Team members:

• Trena Lee (Ward Sister, Holcot Ward) 
• Martin Baldwin (Catering Services Manager)

Setting / patent group:  Elderly Medicine ward

Issue: 

Food waste remains a significant issue within the NHS, with Northampton General Hospital reporting 6.3% of inpatient meals returned uneaten in 2023/24, and Holcot Ward showing particularly high levels at 20–40%. Contributing factors include patient condition, dietary mismatches, and menu fatigue. This waste has notable environmental, financial, and clinical implications, particularly regarding nutrition in elderly patients.

Intervention:

Several ideas were implemented during the competition weeks:

• Blue plates: Helps pale foods (e.g., mashed potatoes, porridge) stand out and look more appetising, especially for patients with visual impairments or dementia.
• Ensure smaller portions are ordered where appropriate
• Cakes in afternoon instead of desert with lunch: This reduced amount of food given at one time and shortened breaks between food offered as per patient comments.

Outcomes: 

The total number of full patient meals returned uneaten reduced from 25-30% to less than 10%. 

Environmental

1,645 kgCO2e saved in food production and disposal per year. This is equivalent to driving 4,847 miles in an average car. 

Financial 

£6,352 per year

Social

Qualitative feedback from patient surveys and informal conversations suggests a potential improvement in patient nutrition and well-being, as indicated by reduced food waste. While staff-related impacts are acknowledged, they are not explored in detail within this section.

Clinical

Although direct patient outcome measures (such as weight or nutritional status) were not collected, the substantial decrease in the number of full meals returned suggests increased food consumption among patients. This reduction in food waste may indirectly indicate improved nutritional intake, which could contribute to enhanced recovery, reduced vulnerability to infections, and potentially shorter hospital stays—benefits particularly relevant to elderly inpatient populations.

Key learning point: 

Holcot Ward experienced a significant reduction in uneaten meals, likely due to a combination of interventions such as blue plates and smaller portion sizes, though no single factor was identified. Successful outcomes were supported by staff engagement and collaboration, while consistent data collection and the involvement of a newly appointed dietitian will be key to sustaining progress.