We developed a computer model which measures the impact of disease on a population, has the ability to track changes in disease incidence over time, and incorporates costs of disease prevention and treatment. This model was developed with data for Malaysia and used by the Ministry of Health in the development of their national health plan. The model uses the DHLL (DALY) measure which incorporates morbidity and mortality impacts of disease. The ability of the model to adjust for changes in disease incidence over a period of years allows health planners to accurately reflect demographic and development related changes in disease incidence. This model is of value to health planners because in incorporates information on population health status, costs of prevention and treatment, and changes in health status over time. It produces an evaluation of the cost effectiveness of possible interventions that can be used by health planners in making decisions on resource allocation.
Food waste has significant detrimental economic, environmental and social impacts. The magnitude and complexity of the global food waste problem has brought it to the forefront of the environmental agenda; however, there has been little research on the patterns and drivers of food waste generation, especially outside the household. This is partially due to weaknesses in the methodological approaches used to understand such a complex problem. This paper proposes a novel conceptual framework to identify and explain the patterns and drivers of food waste generation in the hospitality sector, with the aim of identifying food waste prevention measures. This conceptual framework integrates data collection and analysis methods from ethnography and grounded theory, complemented with concepts and tools from industrial ecology for the analysis of quantitative data. A case study of food waste generation at a hotel restaurant in Malaysia is used as an example to illustrate how this conceptual framework can be applied. The conceptual framework links the biophysical and economic flows of food provisioning and waste generation, with the social and cultural practices associated with food preparation and consumption. The case study demonstrates that food waste is intrinsically linked to the way we provision and consume food, the material and socio-cultural context of food consumption and food waste generation. Food provisioning, food consumption and food waste generation should be studied together in order to fully understand how, where and most importantly why food waste is generated. This understanding will then enable to draw detailed, case specific food waste prevention plans addressing the material and socio-economic aspects of food waste generation.