The Green Healthcare Programme has produced a Case Study on the Food Waste Prevention Programme implemented by St. Michael’s Hospital Dun Laoighaire.
This Case Study outlines the positive measures implemented for the prevention of food waste and healthcare risk waste including:
- Reducing the quantity of food provided in bulk to the wards (sufficient food still provided)
- Protected meals policy
- Continual review of the nutritional content of food provided to patients, to maximise nutritional intake of patients
- Regular training of staff to ensure the correct meal (portion size, consistency, etc.) is ordered for patients
- Packaging of unserved food from the kitchen into meals, that are placed in a chilled vending machine for out-of-hours meal provision