UC San Francisco Medical Center has cut the amount of food it wastes by 30 percent with on-demand food service, according to an article on the Forbes website.
Most hospitals serve it at predetermined meal times, which may or may work with a patient’s appetite or the timing of a treatment or test.
With on-demand, a patient orders food just like hotel room service — when they’re ready.
Customizing portions and sides also cuts down on waste. UCSF offers a different menu for their children’s hospital. Other hospitals include options for small and medium portions on their menu cards or allow patients to check off whether they want sides, dessert, or condiments.
Cyberattack Results in Patient Reroutes at Anne Arundel Medical Center
Tangram Furnishes Be Well OC Irvine Behavioral Health Campus
Suntree Internal Medicine Reports Data Breach
Why Healthcare Facilities Management Is Critical to Patient Safety 
Sanford Health and North Memorial Health Finalize Partnership