University of Udine study reveals food waste in Friuli hospital cafeterias

A study conducted by the University of Udine's Department of Medicine, in collaboration with the Friuli Central University Health Authority, has quantified food waste in hospital cafeterias across Udine, Palmanova, and San Daniele del Friuli.

By analyzing 1,624 trays over five days, researchers found that an average of 4.7% of served food remains unconsumed. This equates to approximately 33 grams or 44 kilocalories per tray. While the percentage appears low, the environmental consequences are significant. The study estimates that for every meal left uneaten, roughly 70 grams of greenhouse gases and nearly 62 liters of water used during food production are wasted. Over the five-day observation period, the total waste amounted to over 70,000 kilocalories, 110 kilograms of greenhouse gases, and 100,000 liters of water.

Side dishes, particularly cooked vegetable preparations, were identified as the most frequently wasted food category. The research also evaluated the impact of a nutritional and sustainability awareness campaign. While waste decreased most notably in Palmanova, no significant changes were observed in Udine or San Daniele, with some slight increases recorded. Researchers noted a paradox where promoting healthier foods may lead to higher waste if the meals are not appreciated by patients.