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.
Going Solar with No Upfront Costs
Northwell Health Finds Energy Savings in Steam Systems
Endeavor Elmhurst Hospital Opens New 16-Bed Patient Observation Unit
Sustainability as a Baseline in Healthcare Facilities
Penobscot Valley Hospital Reports Data Security Incident