Waste generation and carbon emissions of a hospital kitchen in the US: Potential for waste diversion and carbon reductions

Applying the theoretical domains framework and behavior change wheel to inform interventions for food and food-related waste audits in hospital foodservices

Background

Completing aggregate food and food-related waste audits in hospital foodservices is an intense practice, however they can demonstrate problem areas that require attention to reduce waste. Identifying interventions to facilitate and improve the implementation of these audits can be guided by behavior change science. The aims of this study were to use behavior change theories and frameworks to (1) describe the drivers of behavior to complete food and food-related waste audits and (2) identify possible interventions that support the implementation and uptake of these audits.

Methods

Purposive sampling was used to recruit participants from hospitals in Victoria, Australia who worked in their foodservice system. Semi-structured interviews sought knowledge of participant's perceived barriers and enablers to completing food and food-related waste audits. Deductive analysis using the Theoretical Domains Framework (TDF) and Capability Opportunity Motivation Behavior theory (COM-B) identified dominant drivers of behavior. TDF domains were then matched to their corresponding intervention functions according to the Behavior Change Wheel framework (BCW) to identify relevant strategies that may support audit implementation.

Results

Data from 20 interviews found the dominant COM-B constructs (TDF domains) were psychological capability (knowledge, skills), physical opportunity (environmental context and resources), and reflective motivation (social/professional role and identity, beliefs about capabilities). These dominant domains come from narratives that participants shared about foodservice staffs' lack of knowledge, labor, time, and the hospital avoiding responsibility for audit completion. Corresponding intervention functions that could have the most potential for implementing waste audits were education, training, environmental restructuring, modeling, and enablement. Participants' shared perspectives of audit enablers resembled these: for example, obtaining staff buy-in, reinforcing behavior through incentives and installing an audit champion.

Conclusion

To transition toward regular food and food-related waste auditing practices in hospital foodservices these findings may help identify practice and policy change that delivers standardized auditing activities to encourage long term behavior change. Interventions to support audit completion should address each behavioral construct and relevant domain, as individual hospital sites will experience unique contextual factors and expectations influencing audit outcomes. A co-design process that includes staff and stakeholders of hospital foodservices is recommended to enable engagement and practical solutions to audit implementation.

Quantifying waste and its costs in hospital foodservices

AIM

To measure the amount of different types of food and food packaging waste produced in hospital foodservice and estimate the cost associated with its disposal to landfill.

METHOD

A foodservice waste audit was conducted over 14 days in the kitchens of three hospitals (15 wards, 10 wards, 1 ward) operating a cook-chill or cook-freeze model with food made offsite. The amount (kg) of plate waste, trayline waste and packaging waste (rubbish and recycling) was weighed using scales and the number of spare trays and the food items on them were counted. Waste haulage fees ($AU0.18/kg) and price per spare tray item were used to calculate costs associated with waste.

RESULTS

On average there was 502.1 kg/day of foodservice waste, consisting of 227.7 kg (45%) plate waste, 99.6 kg (20%) trayline waste and 174.8 kg (35%) packaging waste. The median number of spare trays was 171/day, with 224 items/day on them worth $214.10/day. Only 12% (20.4 kg/day) of packaging waste was recycled and the remaining 88% (154.4 kg/day) was sent to landfill along with food waste at two hospitals. Overall 347.3 kg/day was sent to landfill costing $62.51/day on waste haulage fees, amounting to 126.8 tonnes and $22 816.15 annually.

CONCLUSION

A substantial amount of waste is generated in hospital foodservices, and sending waste to landfill is usual practice. Australia has a target to halve food waste by 2030 and to achieve this hospital foodservices must invest in systems proven to reduce waste, solutions recommended by policy advisors (e.g., waste auditing) and waste diversion strategies.

The Carbon Emission Characteristics and Reduction Potential in Developing Areas: Case Study from Anhui Province, China

Global warming and world-wide climate change caused by increasing carbon emissions have attracted a widespread public attention, while anthropogenic activities account for most of these problems generated in the social economy. In order to comprehensively measure the levels of carbon emissions and carbon sinks in Anhui Province, the study adopted some specific carbon accounting methods to analyze and explore datasets from the following suggested five carbon emission sources of energy consumption, food consumption, cultivated land, ruminants and waste, and three carbon sink sources of forest, grassland and crops to compile the carbon emission inventory in Anhui Province. Based on the compiled carbon emission inventory, carbon emissions and carbon sink capacity were calculated from 2000 to 2019 in Anhui Province, China. Combined with ridge regression and scenario analysis, the STIRPAT model was used to evaluate and predict the regional carbon emission from 2020 to 2040 to explore the provincial low-carbon development pathways, and carbon emissions of various industrial sectors were systematically compared and analyzed. Results showed that carbon emissions increased rapidly from 2000 to 2019 and regional energy consumption was the primary source of carbon emissions in Anhui Province. There were significant differences found in the increasing carbon emissions among various industries. The consumption proportion of coal in the provincial energy consumption continued to decline, while the consumption of oil and electricity proceeded to increase. Furthermore, there were significant differences among different urban and rural energy structures, and the carbon emissions from waste incineration were increasing. Additionally, there is an inverted "U"-shape curve of correlation between carbon emission and economic development in line with the environmental Kuznets curve, whereas it indicated a "positive U"-shaped curve of correlation between carbon emission and urbanization rate. The local government should strengthen environmental governance, actively promote industrial transformation, and increase the proportion of clean energy in the energy production and consumption structures in Anhui Province. These also suggested a great potential of emission reduction with carbon sink in Anhui Province.

Factors influencing implementation of food and food-related waste audits in hospital foodservices

BACKGROUND

Designing a food waste audit tool for novel hospital foodservice practice does not guarantee uptake. Intended users must be consulted to understand the tool's feasibility and face validity. This study aimed to identify the perspectives of staff involved in the operation of hospital foodservices on (1) how an evidenced based consensus pathway food waste audit tool is perceived to translate into practice, and (2) to determine the factors that influence the completion of food and food-related waste audits within this setting.

MATERIALS AND METHODS

Purposeful sampling was used to recruit staff with knowledge on the operation/governance of foodservices within hospitals in Victoria, Australia. Semi-structured interviews (n = 20) were conducted via Zoom to explore barriers and enablers to completing food and food-related waste audits and a previously published food waste audit tool. NVivo was used for inductive thematic analysis.

RESULTS

Three factors determined the completion of food and food-related waste audits in hospital foodservices, and each factor could be a barrier or an enabler; (1) capacity: the availability of time, labour and materials to complete an audit (2) change: staff resistance to audit procedures and how to gain their buy-in (3) processes, governance, and leadership: the opportunity for high level support, policy and structure to encourage waste audits if present. The consensus tool appeared to have face validity. Planning audit operations, conducting stakeholder meetings, providing education/training to foodservice team members, and facilitating communication between managers and staff were described to support consensus tool use and audit completion.

CONCLUSION

The consensus tool can be used to support hospital foodservices to complete food and food-related waste audits, although it may need to be customised to be fit for purpose. Optimising the capacity, change management and processes, governance and leadership of the foodservice department may improve the experience and success of a food and food-related waste audit.

Planetary Health and Hospitals' Contribution-A Scoping Review

Climate change is one of the greatest global threats for planetary and human health. This leads to new challenges for public health. Hospitals emit large amounts of greenhouse gases (GHG) in their healthcare delivery through transportation, waste and other resources and are considered as key players in reducing healthcare's environmental footprint. The aim of this scoping review is to provide the state of research on hospitals' carbon footprint and to determine their contribution to mitigating emissions. We conducted a systematic literature search in three databases for studies related to measurement and actions to reduce GHG emissions in hospitals. We identified 21 studies, the oldest being published in 2012, and the most recent study in 2021. Eight studies focused on GHG emissions hospital-wide, while thirteen studies addressed hospital-based departments. Climate actions in the areas of waste and transportation lead to significant reductions in GHG emissions. Digital transformation is a key factor in implementing climate actions and promoting equity in healthcare. The increasing number of studies published over time indicates the importance of the topic. The results suggest a need for standardization of measurement and performance indicators on climate actions to mitigate GHG emissions.

A 24-Hour Waste Audit of the Neuro ICU during the COVID-19 Pandemic and Opportunities for Diversion

We conducted a series of 24-hour waste audits in a 20-bed pod of a Neurosciences Intensive Care Unit (Neuro ICU) during the COVID-19 pandemic to 1) determine the unit's waste generation practices, 2) calculate associated downstream greenhouse gas emissions, and 3) identify opportunities to reduce landfill waste and emissions. We collected and weighed municipal solid waste, regulated medical waste, and mechanical recycling. We then compared the current, "as-is" practices to an ideal, "should-be" model which adds the alternative waste and reprocessing streams of industrial composting, advanced recycling, and sterilization followed by reuse. We found that the unit produced a total of 97.3 kg of waste over 24 hours, or 4.9 kg of waste per patient per day. 96.8% of this waste is currently landfilled. Emissions generated by processing landfill waste totaled 119.7 metric tons per year of CO₂ equivalents. With the should-be sorting model, 24.7% of total waste produced by the unit could be diverted from landfills. Of this potentially divertible waste, 47.9% could undergo post-consumer industrial composting, 28.0% could undergo mechanical recycling, 22.2% could undergo advanced recycling, and 1.9% could undergo sterilization followed by reuse. Emissions from processing landfill waste in the should-be model totaled 110.6 metric tons per year of CO₂ equivalents, representing a 7.7% decrease. These findings highlight the potential utility of alternate waste streams in this setting as well as the urgent need for complementary upstream waste reduction strategies to meaningfully reduce the Neuro ICU's landfill reliance and greenhouse gas emissions.