Challenges and strategies to reduce food waste in malaysian hospitals from the perspective of multidisciplinary professionals: a qualitative descriptive study

AIM: This study explored the challenges and strategies related to reducing food waste in Malaysian hospitals.

METHOD: The study employed a qualitative descriptive research design. Fifteen experienced participants were selected through purposive sampling to take part in three focus group discussions. Each focus group consisted of 4 to 6 participants, with the mean age of the participants being (mean ± SD = 47.5 ± 5.90). The majority were females (n = 12, 80%) and males (n = 3, 20%) involved in hospital food service, including catering officers, assistant catering officers, dietitians, nurse managers, and researchers or academicians who participated in three focus group discussions.

RESULTS: A total of five major challenges in hospital food service including a) shortcomings in hospital foodservice management systems and policies; b) patients' meal experiences and dietary practices during hospital stay; c) insufficient training, awareness, and resources in food waste management; d) insufficient menu variety and lack of patient choice across different ward classes; and e) lack of staff engagement and accountability in addressing food waste and enhancing patient meal care. Subsequently, a total of six major actionable intervention strategies for food waste reduction were identified, namely: a) optimising meal ordering systems and implementing centralised plating; b) enhancing communication in food waste management; c) enforcing appropriate portion control, improving food quality and presentation; d) strategic menu planning; e) staff training programs aimed at reducing waste; and f) improving work performance.

CONCLUSION: To reduce food waste in Malaysian hospital foodservices, it is crucial to address challenges through targeted strategies, develop tools, and provide training for foodservice staff and nurses. The assessment data will guide tailored interventions to promote sustainability, improve food service efficiency, and enhance patient satisfaction.