title: How practice contributes to trolley food waste. A qualitative study among staff involved in serving meals to hospital patients.
abstract: This study investigated the generation of trolley food waste at the ward level in a hospital in order to provide recommendations for how practice could be changed to reduce food waste. Three separate focus group discussions were held with four nurses, four dietitians and four service assistants engaged in food service. Furthermore, single qualitative interviews were conducted with a nurse, a dietitian and two service assistants. Observations of procedures around trolley food serving were carried out during lunch and supper for a total of 10 weekdays in two different wards. All unserved food items discarded as waste were weighed after each service. Analysis of interview and observation data revealed five key themes. The findings indicate that trolley food waste generation is a practice embedded within the limitations related to the procedures of meal ordering. This includes portion size choices and delivery, communication, tools for menu information, portioning and monitoring of food waste, as well as the use of unserved food. Considering positive changes to these can be a way forward to develop strategies to reduce trolley food waste at the ward level.
authors.affiliation: Research Group for Meal Science & Public Health Nutrition, Department of Development and Planning, Aalborg University, Copenhagen, Denmark. Electronic address: ofeikt@plan.aau.dk.
authors.forename: K T
authors.initials: KT
authors.lastname: Ofei
authors.affiliation: Centre for Nutrition and Bowel Disease, Department of Gastroenterology, Aalborg University Hospital, Copenhagen, Denmark.
authors.forename: M
authors.initials: M
authors.lastname: Holst
authors.affiliation: Centre for Nutrition and Bowel Disease, Department of Gastroenterology, Aalborg University Hospital, Copenhagen, Denmark.
authors.forename: H H
authors.initials: HH
authors.lastname: Rasmussen
authors.affiliation: Research Group for Meal Science & Public Health Nutrition, Department of Development and Planning, Aalborg University, Copenhagen, Denmark.
authors.forename: B E
authors.initials: BE
authors.lastname: Mikkelsen
mesh_terms: D003142:Communication; D004046:Dietetics; D005518:Food Preferences; D005521:Food Service, Hospital; D006761:Hospitals; D006801:Humans; D007407:Interviews as Topic; D062407:Meals; D008612:Menu Planning; D009726:Nurses; D019370:Observation; D017060:Patient Satisfaction; D064787:Portion Size; D036301:Qualitative Research; D011795:Surveys and Questionnaires
keywords: Hospital foodservice; Practice theory; Trolley food waste; Trolley meal service; Unserved food item