INSTITUTIONS SECTOR ACTION PLAN – HOSPITAL AND AGED CARE

The challenge 

Institutions in the food service context represent organizations where food is not the primary reason for consumers attending the venue. More than 251,000 tonnes of food are wasted in institutions per annum, representing 3.5% of all food waste in Australia (FIAL, 2021). Food is often managed ‘at cost’ with wastage often occurring due to large-scale production and mass consumption of food within and across institutions (Canali et al., 2016). In hospitals, for example, up to 50% of total waste comes from food (Alam et al., 2008; Mattoso & Schalch, 2001; Anari et al., 2023). Food wasted in large institutions such as hospitals and aged care facilities, represents both environmental and economic losses (Saber et al. 2022), as well as potential nutritional deficiencies for patients and residents (Simzari et al. 2017). Hospitals and aged care food services are in a unique position to contribute to health care sustainability efforts by preventing, reducing, and managing food waste. 

Sector Action Plans (SAPs) provide a systems-based approach to reducing food loss and waste while realising multiple benefits for supply chain partners and collaborators. Each SAP will be co-designed with the key stakeholders most able to directly control or influence the root cause(s) of food waste hotspots and to take action to prevent, reduce, or manage food waste in the value chain. This project aims to identify and develop solutions for the hospital and aged care sectors, recognising the unique operational challenges of these sectors. Working with industry stakeholders within the hospital and aged care sectors, this project will develop a chapter for End Food Waste Australia identifying food waste hotspots and causes to investigate, identify, and validate viable solutions for sector-wide implementation at a national scale. 

Our plan 

The primary goal of this project is to reduce food loss and waste in the Institutions sector, thereby increasing profitability and reducing environmental impact. This will be achieved through the following: 

• Identify food waste hotspots and develop a deep understanding of root causes for why waste is generated within the hospital and aged care sectors. 
• Identify opportunities to prevent, reduce, and manage food waste through relevant data, best practice insights, and input from industry stakeholders. 
• Present an implementation plan as a sector roadmap to collectively reduce food waste via strategic partnerships and collaborations amongst industry players. 
• Work with select hospitals and aged care providers to identify potential for testing key food waste reduction initiatives. 
• Empower hospitals and aged care providers to adopt effective tangible measures to reduce food waste in day-to-day business operations. 
• Advise industry partners on content to include in training materials to reduce food waste. 
• Engage with hospitals and aged care providers to become signatories of the Australian Food Pact.