Factsheet | Food waste in European healthcare settings

Uploaded by: Paola Hernández Olivan
Updated on: 15th September 2017
Author(s): Grazia Cioci and Paola Hernández Olivan

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During the first six months of 2016, Health Care Without Harm (HCWH) Europe carried out interviews with European hospitals and healthcare systems about their strategies to prevent and reduce food waste. Examples from these institutions, whose experiences can serve as a role model and inspire others, as well as some recommendations for the future, are described in detail. We hope this document serves as a basis for reflection, and finally gives the problem of food waste the recognition it deserves in the healthcare sector. As well as examples of best practice, HCWH Europe also provides 10 recommendations for reducing food waste. Food waste is an expensive problem, with an estimated cost of €143 billion for disposing food to landfills. Food waste does not only have an impact on the economy, however, but also on society and the environment.