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Konsum & Ernährung

OWA Energy – The impact of the kitchen on the overall CO2-emission of the hospital Oberwart

Submitted by BarbaraL on Thu, 2013-04-18 11:36
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The goal of the project ist to find out the possibilities of the CO2-reduction in the field of the kitchen and the patients catering. For the Energy: The main energy consumers will be identified and their amount of energy consumption quantified. For the food: Activities for the reduction of food usage will be developed - both on the side of the input (order, processing) and on the side of the output (waste collection).

 

VERA II - Survey of the efficiency and development of awareness-raising acivities in the giving of diet meals in the hospital of Hietzing

Submitted by BarbaraL on Wed, 2013-04-17 10:13
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The project goal ist to verify how many produced diets are actually consumed by the patients. These facts help to further raise the efficiency of the food distribution. The comparison with the collected facts of 2008 enables the evaluation of the allready impemented activities.

FAOSTAT - What the world is cultivating

Submitted by ElisabethL on Mon, 2012-04-16 11:58
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The FAO (Food and Agriculture Organization of the United Nations) operates a comprehensive database of information about worldwide production and consumption of food. This database is searchable online at: http://faostat.fao.org/

Consumption & Nutrition

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RMA Ernährung

VERA – Evaluation of the efficient delivery of diet meals

Submitted by ElisabethL on Tue, 2012-02-14 12:12
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VERA .jpg

Project goal

Analyses of the proportions of delivered diet meals in actuality consumed by the patients. This way, the base is founded towards increased efficiency of dietary nutri-tion and towards improving its respective framework.

 

 

Möve II - Quality monitoring of the recommended measures towards reduction of the purchased food ingredients amounts without affecting the service quality

Submitted by ElisabethL on Tue, 2012-02-14 12:05
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Project goal

Analyses the implementation of the measures recommended in the previous project MÖVE, by investigating the currently resulting swill amounts. To this effect, an audit was performed, with the outcome assessed, at the Hietzing Hospital. The conclusions address the necessary need for action in terms of the measures suggested in the foregoing project MÖVE.

 

SUKI - Options for canteen kitchens towards reducing their CO2 emissions

Submitted by ElisabethL on Tue, 2012-02-14 11:37
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Projekt SUKI Eissalat

Project goal

The project identifies the CO2 emissions of canteen kitchens and analyses the direct and indirect possibilities for the latter to influence their CO2 emissions, in terms of both options and limits. Conscious selection of the meals to be prepared and of the ingredients enables a first step towards sustainable development and healthy nutri-tion, in parallel with contributing to the global CO2 emission reduction and to the regional organic farming.

More information at: suki.rma.at

KomKon – The Four Dimensions of Healthy Nutrition (Health, Economy, Ecology, Social Effects)

Submitted by Roberta on Mon, 2011-03-28 11:51
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Project goal

Goal of the project is to highlight the subject Nutrition by its four crucial dimensions Health, Social Effects, Ecology and Economy as well as at outlining the interrelations that exist among them. The final report addresses, in a first place, the experts, but can be also enjoyed by a wider circle of interested audience. The overall project goal is the elaboration of a Communication Concept on Nutrition, which, supported by targeted PR work, will enable a contribution to the healthcare prevention for both patients and employees.

TOKAR - Impact of production forms, regionalism and seasonality of the purchased ingredients on the CO2 emissions of canteen kitchens

Submitted by Roberta on Thu, 2011-03-24 15:57
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Projekt ToKar tomaten

Project goal

The goal of this project is to demonstrate the influence of agricultural production, origin and seasonality on the CO2-emissions of canteen kitchens at the examples of Austrian and Italian tomatoes, lettuce, carrots and onions, and thus to lay the foundations for supporting canteen kitchens on their way towards sustainable production.

MÖVE – Options towards Reduction of the Quantities of Purchased Food in Canteens by Keeping High Quality of Supply

Submitted by Roberta on Thu, 2011-03-24 13:46
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Project goal

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.