The objective of the project MÖVE addresses the optimisation of food ordering at the Hietzing Hospital (KHR) towards reducing the swill amounts. This is to be achieved by raising the awareness of a sensible food management towards optimal resource utilisation within communal feeding. For this, options are surveyed of reducing the amount of purchased food without affecting the quality of supply or the established quality standards. In addition, a sensible food handling will result in reducing the amounts of swill.
Summary
In the Hietzing Hospital with the Neurological Centre Rosenhügel (KHR), approximately 533,000 kg swill were generated in 2007. The comparison with the purchased food articles reveals that, on the average, 33 % of the total amount of cooked food was disposed of as swill. This corresponds to 0.89 kg swill per inpatient day. This results in large portions of edible left-over food disposed of as waste.
The basis for meeting the project objective is supplied by the experience already gathered in previous works. Within an analysis of the procedures in place in all related areas (Food Purchase, Food Preparation, Food Distribution, Food Stock, Waste Disposal), the existing problems have been identified and solution options have been developed.
The data collection on current practice has been performed in a week-long survey at the hospital wards by applying a questionnaire individually developed for the project. The foreseen food ordering organisation and distribution at the wards have been analysed, as well as the procedures of existing or potential reaction to short-term alterations related to the food needed, respectively, the dishes’ mode (e.g. normal, vegetarian or diet). In a next step, the practical food supply and distribution function at the wards has been surveyed, considering also the portion sizes. The generated swill amount is discussed in relation to the prepared food amount.
The assessment of the current state reveals the following results:
Bread and pastry: In the KHR, three sorts of bread and nine sorts of pastry are offered. The bread sorts include brown bread, white bread and wholemeal bread. Pastries offered are Dinkelgebäck, Grahamweckerl, Kornspitz, Milchkipferl, Milchstollen, Salzstangerl, Semmel, Sonnenblumenlaibchen and Wachauer. During the analysis week, 920 kg bread and pastries in total have been delivered to the KHR (about 3,800 beds were occupied).
During the test week, the non-utilised amount of 330 kg bread and pastries in the KHR has been separately collected. Of this, 230 kg bread and pastries were returned from the wards, and further 100 kg were generated in the canteen kitchen and in the kitchen magazine. This corresponds to 27 % bread and pastries returned by the wards related to the amounts delivered to them. In total, 36 % of the delivered bread and pastry have not been consumed.
An extrapolation over a year shows that in the KHR, approximately 17,000 kg bread and pastry are annually disposed of as swill. This amount corresponds to a purchase value of approximately € 33,000.-. The bread and pastry disposed of represent about 20 % of the generated swill amount. Their disposal costs amount to approximately € 8,000.-.
Hot meals: During the analysis period, about 3,800 beds in the KHR were occupied. Within the test week, 1,200 portions of salad and soup each and 1,000 portions of main dishes were not consumed at the wards. This way, approximately 30 % of the delivered food amount have been returned to the kitchen and disposed of.
An extrapolation over a year shows that in the KHR, approximately 52,000 portions of cooked food are not consumed and are consequently disposed of as swill. This amount of food corresponds to a purchase value of about € 110,000.-. The amount of the not consumed hot lunches and dinners can be estimated at 70,000 kg.
