Food waste in elderly care homes - a tool for better nutrition

Food waste measurement as a quality indicator
Systematically measuring food waste provides important knowledge about:
- How much of the served food is actually consumed
- Which meals or dishes are often left untouched
- Possible deficiencies in nutrition supply

Why is food waste measurement important?

Combat malnutrition
- Up to 50% of elderly in care homes are at risk of malnutrition
- Nutritional calculations become meaningless if the food is not eaten

Improve meal quality
- Identify which dishes are not appreciated
- Adapt portions according to individual needs

Economic gains
- Less waste leads to lower food costs
- Resources can be reallocated to higher quality

How to implement food waste measurement

Basic measurement methods

Plate waste
- Weigh or assess leftovers after each meal
- Document in a simple protocol

Refrigerator check
- Record unused food items that are discarded
- Analyze patterns over time

Analysis and actions

Manager's responsibility
- Ensure routines for regular measurement
- Allocate resources for follow-up

Kitchen staff's role
- Adapt portions according to age and activity level
- Experiment with small changes in cooking

Care staff's contributions
- Observe and report eating behaviors
- Provide feedback to the kitchen about preferences

Documentation and follow-up

Nurse's task
- Link food waste to nutritional status
- Flag risk individuals for extra follow-up

Monthly evaluation
- Analyze trends in waste amounts
- Adjust menus and serving methods

Practical tips for reducing food waste

For the residents
- Offer smaller portions with the possibility of refill
- Adapt food consistency according to chewing ability
- Create a pleasant food environment that stimulates appetite

For the kitchen
- Store and handle raw materials optimally
- Use leftovers creatively in soups and stews
- Collaborate with the residence about preferences

Reflection questions - Food waste

Care staff
- Which residents tend to leave the most food?
- How can you make meals more appealing?

Manager, nurse, occupational therapist, and physiotherapist
- Which dishes generate the most waste and why?
- How can you adapt purchases and orders according to waste?

Residents and relatives
- What would make you/the elderly eat more?
- Which food traditions are important to preserve?

Erland Olsson
Specialist nurse
Sofrosyne - Better care every day