Implementation of meal service time management to reduce food waste among inpatients at batu bara regional general hospital
DOI:
https://doi.org/10.35451/c0ws8841Keywords:
Hygiene, Hospitals, Food, Quality of service, food waste, food service, meal serving, inpatient careAbstract
This community engagement activity aimed to implement meal serving time management as an effort to reduce food waste among inpatients at Batu Bara Regional General Hospital. The activity was conducted using a pre–post implementation approach involving nutrition staff, ward nurses, and inpatients receiving oral diets. The intervention consisted of developing and applying a simple standard operating procedure for meal serving time, accompanied by education and on-site mentoring for foodservice staff. Data were collected through direct observation of meal serving timeliness and visual estimation of plate waste using the Comstock method. The results show that meal serving timeliness improves after implementation, accompanied by a reduction in inpatient food waste. Improved coordination between nutrition staff and nurses contributes to meals being served closer to scheduled times, preserving food temperature and acceptability. In conclusion, implementing meal serving time management effectively reduces food waste and improves the quality of hospital foodservice. This approach is practical, low-cost, and has potential for sustainable application in regional hospitals.
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