I. INTRODUCTION
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- Background on the prevalence of food waste in healthcare facilities
- Consequences of food waste for the environment
- Consequences of food waste for food services departments
- Intended audience
- Purpose and significance
- Overview of methods for data collection
II. DATA SECTION
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- Sources of food waste
- Overproduction
- Plate waste
- Poor inventory control
- Studies of current food waste reduction methods
- Food service managers survey
- Interview with Jessica Loyva
- Analysis of efficacy of certain food waste reduction methods
- Food service managers survey
- Interview with Jessica Loyva
- Analysis of past waste audits
- Review of current online research
- Sources of food waste
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III. CONCLUSION
- Summary and overall interpretation of findings
- Recommendations for reducing food waste at Mount Saint Joseph Hospital
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