Background Hospitals have a responsibility to support human health, and given the link
between human and environmental health, hospitals should consider their environmental …

The food waste problem is not simple and it requires the integration of various actors
involved in the food supply chain. Otherwise, the goal of reducing food waste and …

Consumer food waste during the consumption stage is usually generated in different
settings (at home or out-of-home). Consumer food waste behavior has been the focus of …

The health care sector is a resource-intensive industry, consuming significant amounts of
water and energy, and producing a multitude of waste. Health care providers are …

Background and Aims: Patients' nutritional intake is a crucial issue in modern hospitals,
where the high prevalence of disease-related malnutrition may worsen clinical outcomes …

Hospitals have a responsibility to link human health and the environment, but food waste in
hospitals has traditionally been much higher than in other areas of food supply. The cause of …

Aim Room service is a patient‐focused foodservice model gaining interest in Australian
hospitals following demonstrated patient and organisational benefits. This study aimed to …

A nutrition intervention in the post-ICU hospitalization period may provide an opportunity to
improve survival and functional recovery. However, there are multiple barriers to the delivery …

Aim Hospital foodservices provide an important opportunity to deliver valuable dietary
support to patients, address hospital‐acquired malnutrition risk and enhance patient …

Quantification of oral intake within the hospital setting is required to guide nutrition care.
Multiple dietary assessment methods are available, yet details regarding their application in …