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.
Cooling Towers at NYC Health + Hospitals/Lincoln Test Positive for Legionella
Prefabricated Wall Panels Accelerate UCF Lake Nona Medical Center Construction
University of Rhode Island Adds Clinical Space
How Retail Design Principles Can Improve Healthcare Wayfinding
Flexible Design Strategies Help OhioHealth Maximize Clinical Space