Global Journal of Medicine & Public Health

Abstract

Background

Food waste in private hospitals is a significant issue, particularly in South Africa, where food insecurity affected

25.9% of the population. This study investigated food waste management in private hospitals, focusing on its

extent, causes, and strategies to mitigate it.

Methods

A mixed-methods approach was employed, combining quantitative surveys (n=121) and qualitative interviews

(n=10) with food service staff and management.

Results

Food waste in patient meals was prevalent, with 38% of respondents reporting a small extent and 37% a medium

extent of waste. At least 62% noted that a quarter of the food served to patients was left uneaten, while 15%

reported up to half of meals being wasted. The most common causes of food waste included patients' lack of

appetite (27%) and overproduction (22%). Lunch and dinner were identified as the meals with the highest waste

levels, with 44.6% and 38.8% of respondents reporting medium levels of waste, respectively. Food distribution

systems also played a role, with 77.7% of hospitals using plated meals, which contributed to waste. The study found

that varying portion sizes significantly reduced food waste, particularly at dinner (p<0.05). Interviews with hospital

managers revealed that digital ordering systems could help reduce food waste, while patient satisfaction was

identified as a key factor in minimizing waste. Challenges included staff non-compliance, inconsistent adherence

to policies, and health regulations that prevented food redistribution.

Conclusion

There is a need for improved food management practices, enhanced staff training, and sustainable waste disposal

methods to address food waste in private hospitals.