Food waste in healthcare: European policy and national initiatives

Preventing and reducing food waste has become a global priority – one-third of food produced in the world – approximately 1.3 billion tons – is wasted every year. This misuse of valuable resources has a significant impact on the environment, economy, health, and society as a whole. The United Nations’ Sustainable Development Goal 12.3 calls...

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Green Healthcare Programme updates Food Waste Prevention

The Green Healthcare Programme has updated its Best Practice Guidance Document on Food Waste Reduction. The document has been updated to include some further information and a revised layout. You can access the document using the following link: http://www.greenhealthcare.ie/wp-content/uploads/2013/08/Food-Waste-Reduction-Best-Practice-updated.pdf This guide outlines actions to reduce the quantity of food waste generated in healthcare facilities.  The information...

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