Healthcare Food Waste: A Sustainable Development Presentation Plan

This presentation examines the issue of food wastage in the healthcare industry and its impact on sustainability. It highlights the economic burden, environmental consequences, and social implications of food waste, emphasizing the need for sustainable practices. The presentation outlines an essay plan that addresses these concerns, focusing on environmental, social, and economic pillars. It suggests solutions such as food recycling programs and waste reduction practices to minimize wastage, promote reuse, and explore options like composting and biofertilizer production. The ultimate goal is to reduce the amount of food ending up in landfills, thereby decreasing the carbon footprint and promoting a more sustainable approach to food management in healthcare. Desklib provides access to a wide range of study resources, including past papers and solved assignments, to support students in their academic endeavors.

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024
1
Sustainable
Development
-Food Production and
Wastage in Healthcare
Industry

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Orientation
 Food wastes costs the Australian economy about $20 billion
every year
 3.1 million tonnes of edible food is wasted by Australian
consumers each year.
 2.2 million tonnes of edible food wasted by commercial and
industrial sectors
 The Royal Children’s Hospital (RCH) (environment.gov.au,
2018)
 Melbourne has been estimated to throw away $127,000
every year as food waste (or $1.74 per person, per day)
(Hospitalhealth.com.au, 2018)
 SCOPE: The cope of this study is to find solutions to the
problems of food wastage and ways to minimize them.

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Defining Sustainability:
 Sustainable process has the following
characteristics:
 Maintenance of functionality with time
 Minimal impact on the environment
 Least wastage of resources
(duhealth.org.uk, 2018; sustain.ucla.edu, 2018)
It is also defined as a form of development
which can address the present needs, without
affecting the future generation's ability to
address theirs (Farhud, 2017)

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Thesis
 The current scenario of the wastage of food in
the healthcare industry is unsustainable, since
it results in wastage of resources, increases
impact on the environment and most
importantly, also incur an economic burden
which can otherwise be reduced or avoided.
 However, there are contingencies such as
Food Recycling programs and Food Waste
reduction practices (Hospitalhealth.com.au,
2018)

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Essay Plan
 Thesis
 Sustainability in relation to the given scenario
 Background and overview of scenario
 Main Principles
 Stakeholders
 Sustainability concerns
 Environmental, Social and Economic Concerns
 Responsibility to attain sustainibility
 Main concerns of sustainability
 Interrelation between the three pillars: environmental,
social and economic
 Stakeholder’s views and needs

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Environmental Pillar
 Wasted food ends up in the landfills and
garbage dumps, increasing the carbon
footprint and environmental impact
 Recycling food which has been rendered
unusable to make compost and
biofertilizers

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The Social Pillar
 Wastage of food surmounts of wastage
of resources that could have been
provided to underprivileged groups,
homeless individuals or people in
poverty
 The food instead of being wasted can be
reused to prepare meals at homeless
shelters

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The Economic Pillar
 Every food wasted also results in the
loss of money.
 Avoiding wastage of food, and reusing
and recycling wasted food can help to
reduce the wastage of money.

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Conclusion
 Food is wasted in the healthcare industry
every year
 This wasted food results in an increased
expense in the Healthcare Industry
 It also increases garbate at landfills
 To maintain sustainibility: Food waste must be
minimised, reuse of the food in palatable
condition, using waste food as animal feed,
recycling food for biofertilizer, and only
disposing the least amount of food

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Bibliography
 duhealth.org.uk. (2018). What is Sustainable Health? | Sustainable Health | Sustainable
Development Unit. Sduhealth.org.uk. Retrieved 27 April 2018, from
https://www.sduhealth.org.uk/policy-strategy/what-is-sustainable-health.aspx
 environment.gov.au. (2018). Department of the Environment and Energy. Department of
the Environment and Energy. Retrieved 27 April 2018, from
http://www.environment.gov.au/protection/national-waste-policy/food-waste
 Farhud, D. (2017). Life Style and Sustainable Development. PubMed Central (PMC).
Retrieved 27 April 2018, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5401917/#B2
 Hospitalhealth.com.au. (2018). Coming to grips with food waste. Hospitalhealth.com.au.
Retrieved 27 April 2018, from
https://www.hospitalhealth.com.au/content/aged-allied-health/article/coming-to-grips-wit
h-food-waste-406313953
 Hospitalhealth.com.au. (2018). Coming to grips with food waste. Hospitalhealth.com.au.
Retrieved 27 April 2018, from https://www.hospitalhealth.com.au/content/aged-allied-
health/article/coming-to-grips-with-food-waste-406313953
 sustain.ucla.edu. (2018). What is Sustainability? | UCLA Sustainability. UCLA
Sustainability. Retrieved 27 April 2018, from
https://www.sustain.ucla.edu/about-us/what-is-sustainability/