{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T04:03:03Z","timestamp":1790222583047,"version":"4.1.0"},"reference-count":24,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Nutrition &amp;amp; Dietetics"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Aims<\/jats:title>\n                    <jats:p>To quantify total waste produced, and energy and water used in two hospitals with different foodservice systems\u2014a traditional central plating model and a meals on demand and choice at point of service hybrid model.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>An observational audit was conducted over a 7\u2010day period in two hospital kitchens: Hospital A (central plating) and Hospital B (Meals on Demand and Choice at Point of Service). Data collected included food waste, cardboard\/paper waste and general waste alongside electricity, gas and water consumption. Descriptive statistics were used to report meal waste (kg\/meal), electricity (kW\/meal), gas (kL\/meal) and water (L\/meal) use and carbon dioxide equivalents across the two hospitals.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Higher gas, electricity and water use, and total waste per meal, was observed in Hospital A compared to Hospital B (gas A: 32.67\u2009\u00d7\u200910\n                      <jats:sup>\u22123<\/jats:sup>\n                      \u2009kL\/meal, B: 5.15\u2009\u00d7\u200910\n                      <jats:sup>\u22123<\/jats:sup>\n                      \u2009kL\/meal, electricity A: 1.61\u2009kWh\/meal; B: 1.53\u2009kWh\/meal, water A: 8.51\u2009L\/meal; B: 1.16\u2009L\/meal; waste A: 0.52\u2009kg\/meal, B: 0.26\u2009kg\/meal).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>This study describes variation in environmental outputs across two hospital foodservice systems. Lower waste and resource use per meal was observed in Hospital B and this translated into lower carbon dioxide outputs. The findings provide insight into environmental performance differences that may inform future sustainability initiatives in hospital foodservices.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1747-0080.70096","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T03:48:00Z","timestamp":1790221680000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["The environmental impact of two different hospital foodservice systems: A descriptive study"],"prefix":"10.1111","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-1500-5912","authenticated-orcid":false,"given":"Denise","family":"Cruickshank","sequence":"first","affiliation":[{"name":"Dietetics and Food Services Royal Brisbane and Women's Hospital, Metro North Health  Herston Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kate","family":"Morgan","sequence":"additional","affiliation":[{"name":"Dietetics and Food Services Royal Brisbane and Women's Hospital, Metro North Health  Herston Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adrienne","family":"Young","sequence":"additional","affiliation":[{"name":"Dietetics and Food Services Royal Brisbane and Women's Hospital, Metro North Health  Herston Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michelle","family":"Suter","sequence":"additional","affiliation":[{"name":"Dietetics and Food Services Caboolture Hospital, Metro North Health  Caboolture Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,23]]},"reference":[{"key":"e_1_2_9_2_1","volume-title":"Transforming Our World: The 2030 Agenda for Sustainable Development","author":"United Nations General Assembly","year":"2015"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/1747-0080.12796"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0157014"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1177\/1355819614534836"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0247616"},{"key":"e_1_2_9_7_1","volume-title":"29th EFFoST International Conference Proceedings","author":"Amaris C","year":"2015"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S2542-5196(17)30180-8"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2021.128479"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jand.2017.05.014"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/jhn.12580"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/1747-0080.12705"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jand.2020.01.001"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/1747-0080.70013"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclinepi.2007.11.008"},{"key":"e_1_2_9_16_1","unstructured":"NSW Government\u2010NABERS.The Rules\u2014Energy and Water for Hospitals Version 2.0. 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