We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Hospital Adopts A “Room Service” Model To Cut Food Waste

February 18, 2019: 12:00 AM EST
The rate of wasted food for an individual hospital can vary from six to 65 percent, according to a European report. The University of California, San Francisco, Medical Center, however, has implemented a change in its food service that has cut waste by 30 percent, no small achievement in an industry that tosses about $3 billion worth of food a year. The change? Instead of serving meals at predetermined times, it serves on-demand, much like hotel room service: when they’re ready.  The customization does require more labor, so UCSF had to roll out on-demand dining in waves as the labor and budget became available. But each time it was introduced to a new part of the hospital, food waste levels dropped by 30 percent. The hospital is now adding delivery robots to help ease the labor costs associated with the program.[Image Credit: © Ben Kerckx from Pixabay]
Dana Gunders, "Hospital Wastes A Third Less Food After This One Change", Forbes Media, February 18, 2019
Domains
FOOD BUSINESS NEWS
News
Waste
Trends
Geographies
Worldwide
North America
United States of America
Developed by Yuri Ingultsov Software Lab.