This Leeds study focused on tackling food waste in renal services, recognising its environmental impact and financial burden. By reviewing catering systems and aligning meals more closely with patient needs and preferences, the team reduced waste through improved ordering, portioning, and communication.
The initiative delivered lower disposal volumes, cost savings, and reduced carbon emissions while supporting patient nutrition and experience. It shows how targeted adjustments in hospital catering can play a significant role in sustainable healthcare, offering a practical approach that other units can adopt to cut waste and improve efficiency.
Visit resource
Please log in or sign up to comment.