Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC, Australia.
Dietetics Departments, Eastern Health, Box Hill, VIC, Australia.
J Hum Nutr Diet. 2022 Feb;35(1):68-80. doi: 10.1111/jhn.12928. Epub 2021 Jul 4.
To understand, monitor and compare the scope of food waste in hospital foodservices, it is essential to measure food waste using a standardised method. The aims of this systematic review were to: (i) describe and critique the methodological features of waste audits used in hospital foodservice settings that measure aggregate food and food-related waste and (ii) develop a consensus tool for conducting a food waste audit in a hospital foodservice setting.
Seven electronic databases were searched for peer reviewed literature, and 17 Google Advanced searches located grey literature that described food waste audit methods previously used or developed for hospital foodservices. Study selection and quality assessment occurred in duplicate. Data describing the audit method, its feasibility, and strengths and limitations were extracted and synthesised to develop a consensus tool.
Eight peer reviewed and nine grey literature documents describing a variety of food waste audit methods were found. The most common practices were 2-week data collection (n = 5), foodservice staff collecting data (n = 6), measuring food waste only (n = 11), measuring food waste at main meals (n = 5) and using electronic scales to measure waste (n = 12). A consensus tool was developed that proposes a method for preparing, conducting and analysing data from a food waste audit.
This review used published evidence to develop the first ever food waste audit consensus tool for hospital foodservices to use and measure food and food-related waste. Future research is needed to apply and test this tool in practice.
为了理解、监测和比较医院餐饮服务中的食物浪费范围，使用标准化方法测量食物浪费至关重要。本系统评价的目的是：(i) 描述和评价用于测量医院餐饮服务中总食物和与食物相关的浪费的废物审计方法的方法学特征，以及 (ii) 开发一种在医院餐饮服务中进行食物浪费审计的共识工具。
在七个电子数据库中搜索同行评审文献，并在 Google 高级搜索中搜索了 17 篇描述先前用于或为医院餐饮服务开发的食物浪费审计方法的灰色文献。研究选择和质量评估是重复进行的。提取并综合描述审计方法、其可行性以及优缺点的数据，以开发共识工具。
发现了 8 篇同行评审文献和 9 篇灰色文献，描述了各种食物浪费审计方法。最常见的做法是 2 周数据收集（n=5）、餐饮服务人员收集数据（n=6）、仅测量食物浪费（n=11）、在主餐时测量食物浪费（n=5）和使用电子秤测量浪费（n=12）。开发了一个共识工具，提出了一种准备、进行和分析食物浪费审计数据的方法。
本研究使用已发表的证据为医院餐饮服务开发了第一个用于测量食物和与食物相关的浪费的食物浪费审计共识工具。未来需要进一步的研究来在实践中应用和测试这个工具。
