title: Catering services. Measuring the wasteline.
abstract: The study found that overall almost half (46 per cent) of the food served in the hospitals surveyed was wasted. Waste was higher where meals were put onto plates in wards (57 per cent) than where meals were plated in the hospital kitchen (35 per cent). The researchers observed that meals often arrived late and were not well presented.
authors.affiliation: Worshipful Company of Cooks Centre for Culinary Research, Bournemouth University, UK.
authors.forename: J
authors.initials: J
authors.lastname: Edwards
authors.forename: A
authors.initials: A
authors.lastname: Nash
mesh_terms: D000367:Age Factors; D000368:Aged; D017046:Cost Savings; D017598:Efficiency, Organizational; D004739:England; D005521:Food Service, Hospital / Q000191:economics / Q000458:organization & administration*; D019538:Health Care Surveys; D006779:Hospitals, Public; D006801:Humans; D013222:State Medicine; D018505:Waste Management