Hospitals and aged care facilities are among Australia’s largest contributors to food waste—generating up to 251,000 tonnes annually—but they’re also uniquely positioned to lead change across the broader food service sector.

New research led by Dr Kate Sansome from the University of Adelaide reveals that a mix of operational, cultural, and policy-driven factors contribute to this waste, often driven by risk-averse practices and outdated systems. However, by adopting smarter ordering models, engaging staff and patients, and implementing practical, data-driven strategies, facilities can significantly reduce food waste—improving nutrition, lowering costs, and reducing environmental harm.

With collective leadership and system-wide change, hospitals and aged care can turn the tide on food waste while setting a new standard for sustainable care.

Read the full article here and discover how your organisation can be part of the solution.