Evaluation of plate wastage at Epworth Richmond.

Abstract

Plate waste refers to uneaten, edible food left on meal trays served to patients and higher levels have been associated with reduced patient satisfaction, increased malnutrition risk and related complications as well as significant financial and environmental burden. Waste is highly prevalent throughout the healthcare system and one New Zealand study reported that food services represent one of the highest sources of all hospital waste with 50% contributed by plate waste alone. A 2017 audit estimated the malnutrition prevalence rate at Epworth Healthcare at 16%. Malnutrition among hospital inpatients is commonly associated with increased risk of adverse health outcomes including reduced quality of life, increased morbidity and mortality, prolonged length of stay, higher readmission rates and increased health care costs. A hospital’s food service department therefore provides a valuable opportunity to improve patient satisfaction, nutritional intake, malnutrition risk and clinical outcomes. Although quality care within hospitals increasingly focuses on enhancing patient satisfaction while supporting positive clinical outcomes, this must be achieved while adhering to budgetary limitations. Accordingly, reduced hospital plate waste serves as an important and useful indicator of improved patient satisfaction and nutritional intake, more sustainable practice and reduced financial burden. In 2018, Mater Private Hospital in Brisbane reported an average estimated plate waste of 12%. This was a significant reduction from their previous 29% estimated plate wastage, following the implementation of a room service style plated meal delivery system. The reduced wastage was also associated with improved patient satisfaction and nutritional intake. Epworth Richmond implemented a similar room service style meal delivery system in 2017. Plate wastage has not been evaluated since this system change. Our aims were 1.to assess the current level of plate waste at Epworth Hospital Richmond, using visual estimation and interviews of key stakeholders. 2.Explore factors that may contribute to plate wastage, such as individual menu categories or items, patient satisfaction, age, gender, diet code or ward. 3.Provide recommended strategies to minimise waste, enhance patient satisfaction and nutritional intake while reducing costs.