Food waste,catering practices and public procurement: A case study of hospital food systems in Wales |
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| Authors: | Roberta Sonnino Susannah McWilliam |
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| Institution: | 1. School of Management, College of Management and Technology, Walden University, 100 Washington Avenue South, Suite 900, Minneapolis, MN 55401, USA;2. Foodservice and Applied Nutrition Research Group, Bournemouth University, Poole, Dorset, BH12 5BB England, United Kingdom;1. Department of Agriculture, Forestry and Food Science, University of Turin, Italy;2. Interdisciplinary Research Institute on Sustainability (IRIS), Italy;3. European Commission, Joint Research Centre, Institute of Environment and Sustainability, Italy;1. Department of Chemical Sciences, University of Limerick, V94 T9PX, Ireland;2. BEST Services, Galway H91T22T, Ireland |
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| Abstract: | This article aims to address the need for more comprehensive studies on sustainable food systems through a case study of hospital food waste in Wales, UK. Based on a mixed-method research approach that focused on the links between hospital food waste, catering practices and public procurement strategies, the article shows that the hospital meal system, in the case studied, is responsible for overall levels of food waste that greatly exceed the official percentages provided by the Health Board. In addition to showing the theoretical benefits of research that accounts for the complex interrelations between different stages of the food chain, the study raises the need for a more integrated political approach that mobilizes all actors in the food system around a shared vision for sustainable development. |
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