Seminar/Oral Presentation 43rd National Hospitality in Healthcare Conference

Background: 
Food service delivery in the Emergency Department (ED) and Short Stay Unit (SSU) at Box Hill Hospital presented significant challenges related to patient safety, inefficiencies, and unsustainable levels of food waste. The lack of an electronic menu management system (EMMS) and reliance on default meal trays limited patient choice, prevented three-point patient identification, and resulted in unnecessary overproduction of meals, contributing to landfill waste and avoidable costs. 

Aim: 
To redesign the food service model in ED and SSU to improve patient safety while delivering sustainable, waste-conscious food service practices that reduce environmental and financial impact. 

Methods: 
A multidisciplinary working group was established, including food service, nursing leadership, and support services. Baseline data were collected over four days using plate waste audits and patient preference surveys. Findings identified annual food waste exceeding 4,500 kg, representing a significant environmental burden and an estimated cost of $50,000. 

A sustainability-focused intervention was implemented, introducing: 

• Default light meals (Light Ward Diet) aligned to patient preference to reduce overproduction 

• Selective hot meal ordering to minimise unused high-resource meals 

• A digital ad hoc meal ordering system using Microsoft Forms and Power Automate to improve efficiency and reduce duplication 

• Three-point patient identification to ensure safe and appropriate meal delivery 

Post-implementation evaluation was conducted through repeat waste audits and surveys. 

Results: 
The redesigned model achieved a 30–35% reduction in food waste, equating to approximately $60,000 annual savings and a substantial reduction in landfill contribution. Production efficiency reduced unnecessary meal preparation, generating further savings of approximately $180 per day and lowering food, energy, and labour waste associated with unused meals. 

Importantly, no incidents of unsafe meal provision have been reported since implementation, demonstrating improved patient safety alongside sustainability outcomes. Patient and staff feedback highlighted improved satisfaction, flexibility, and workflow efficiency. 

Conclusion: 
This quality improvement project demonstrates that patient-centred food service redesign can deliver meaningful sustainability outcomes, including reduced food waste, lower environmental impact, and improved resource utilisation, while simultaneously enhancing patient safety and experience. The model provides a scalable and transferable approach to sustainable healthcare food service, particularly in high-turnover clinical environments where traditional systems are not feasible.