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To move towards a sustainable food system, we cannot continue to waste substantial amounts of the food produced. This is especially true for later stages in the food supply chain, where most sub-processes consume resources in vain when food is wasted. Hospitals are located at the end of the food supply chain and the sector has high levels of food waste. This study investigated food waste quantification practices in Swedish hospitals, examined whether a questionnaire is an appropriate methodology for such mapping,and compiled data for the sector in order to determine the  amount  of  food waste  and its composition. A questionnaire  was  sent  to  all 21 regional authorities,  formerly  known  as  county  councils, responsible  for  hospitals  in  Sweden.  The questionnaire responses were supplemented  with  food  waste  records  from  three regions that organize the catering in a total of 20hospitals. The results showed that it is common practice in most hospitals to quantify food waste, with quantification focusing on lunch and dinner in relation to the number of guests served. It was also clear that waste quantification practices have been established for years,and in the majority of the hospitals studied. The data revealed that, in comparison with other sectors,food waste was still high,111 gguest−1meal−1, consisting of 42% plate waste, 36% serving waste,and 22% kitchen waste. However,there was great variation between hospitals, which,in combination with well-established,standardized waste quantification routines,meaning that this sector has strong potential to spread best practices and improve overall performance in reducing food waste generation.

Quantities and Quantification Methodologies of Food Waste in Swedish Hospitals