A combined evaluation of energy efficiency, customer satisfaction and food waste in the healthcare sector by comparing cook-hold and cook-chill catering.

The healthcare sector greatly impacts the environment through energy, transport, product use, disposal and food service. This requires significant interventions to reduce energy consumption and waste generation and increase customer satisfaction simultaneously. Considering the need to investigate food waste amounts and energy consumption in hospitals, the present research has a triple goal. First, it evaluates energy consumption and efficiency by comparing cook-hold and cook-chill catering. Second, it estimates the customer satisfaction of the served meals and third, it assesses the food waste quantities at lunch and dinner among hospital patients. Specifically, the research combines (a) the evaluation of the energy consumption, based on primary data collected in a cooking center with a production capacity of 1590 meals per production cycle; (b) the investigation of the consumers’ behavior among 984 patients located in nine different hospital units in Southern Italy; (c) the measurement of food waste based on questionnaire-survey data. Results highlight the reduction in diesel consumption (– 42%) and in electricity consumption (– 93%), as well as the reduction in food waste (– 85%) when comparing cook-hold with cook-chill catering. This research illustrates a guideline in the field of efficient catering. It helps identify sustainable pathways and interventions toward energy efficiency, customer satisfaction, and food waste minimization for policymakers, healthcare professionals, catering companies or patients.