Hospital food management : a multi-objective approach to reduce waste and costs

Copyright © 2023 Elsevier Ltd. All rights reserved.

Bibliographische Detailangaben
Veröffentlicht in:Waste management (New York, N.Y.). - 1999. - 175(2024) vom: 01. Jan., Seite 12-21
1. Verfasser: Arriz-Jorquiera, Mariana (VerfasserIn)
Weitere Verfasser: Acuna, Jorge A, Rodríguez-Carbó, Marian, Zayas-Castro, José L
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2024
Zugriff auf das übergeordnete Werk:Waste management (New York, N.Y.)
Schlagworte:Journal Article Food waste Healthcare management Mixed-integer programming Multi-objective optimization Operations research Waste management
Beschreibung
Zusammenfassung:Copyright © 2023 Elsevier Ltd. All rights reserved.
Food waste contributes significantly to greenhouse emissions and represents a substantial portion of overall waste within hospital facilities. Furthermore, uneaten food leads to a diminished nutritional intake for patients, that typically are vulnerable and ill. Therefore, this study developed mathematical models for constructing patient meals in a 1000-bed hospital located in Florida. The objective is to minimize food waste and meal-building costs while ensuring that the prepared meals meet the required nutrients and caloric content for patients. To accomplish these objectives, four mixed-integer programming models were employed, incorporating binary and continuous variables. The first model establishes a baseline for how the system currently works. This model generates the meals without minimizing waste or cost. The second model minimizes food waste, reducing waste up to 22.53 % compared to the baseline. The third model focuses on minimizing meal-building costs and achieves a substantial reduction of 37 %. Finally, a multi-objective optimization model was employed to simultaneously reduce both food waste and cost, resulting in reductions of 19.70 % in food waste and 32.66 % in meal-building costs. The results demonstrate the effectiveness of multi-objective optimization in reducing waste and costs within large-scale food service operations
Beschreibung:Date Completed 29.01.2024
Date Revised 29.01.2024
published: Print-Electronic
Citation Status MEDLINE
ISSN:1879-2456
DOI:10.1016/j.wasman.2023.12.010