Challenges and strategies to reduce food waste in malaysian hospitals from the perspective of multidisciplinary professionals: a qualitative descriptive study.

ABSTRACT:

Aim

This study explored the challenges and strategies related to reducing food waste in Malaysian hospitals.

Method

The study employed a qualitative descriptive research design. Fifteen experienced participants were selected through purposive sampling to take part in three focus group discussions. Each focus group consisted of 4 to 6 participants, with the mean age of the participants being (mean ± SD = 47.5 ± 5.90). The majority were females (n = 12, 80%) and males (n = 3, 20%) involved in hospital food service, including catering officers, assistant catering officers, dietitians, nurse managers, and researchers or academicians who participated in three focus group discussions.

Results

A total of five major challenges in hospital food service including a) shortcoming

SUBMITTER: Manimaran S 

PROVIDER: S-EPMC11812237 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature