Health Nutrition Sustainability at Ronald Reagan Medical Center
Food waste is one of the key sustainability issues in large-scale healthcare environments. Dining services must meet multiple demands for patient nutritional needs, dietary limitations, sanitation requirements, and operational effectiveness.…
Food waste is one of the key sustainability issues in large-scale healthcare environments.
Dining services must meet multiple demands for patient nutritional needs, dietary limitations,
sanitation requirements, and operational effectiveness. Our project examines sustainability
measures implemented by the Ronald Reagan UCLA Medical Center’s (RRUMC) Food and
Nutrition team and their effectiveness in mitigating food waste through these measures. The
purpose of our study is to comprehend the scope of food waste produced in hospitals, specifically
looking at how it can be measured and reduced without compromising the quality of services and
operations—a critical sustainability issue in the operations of healthcare services and facilities.
Throughout our project we established connections with staff, took facility tours, and obtained
food waste and retail sales data. The Last-Call Initiative, a sustainability initiative created by the
Food and Nutrition team, became our team’s main focus of analysis. Through analysis of sales
data and food waste logs, we were able to measure the effectiveness of the Last-Call Initiative,
allowing us to highlight its success and help nutrition and cafeteria staff understand what they are
doing right, as well as what could possibly be improved upon in terms of food waste
sustainability. Our project sought to create transparency and inform the Sustainability team about
the successful measures which have been put in place by the Food and Nutrition team. In order to
promote understanding, our team created multiple charts and graphics which clearly demonstrate
the impacts and importance of hospital initiatives on mitigation of food waste.
Stakeholders: Antonio Marino, Sustainability Program Analyst, and Chatura De Silva, Sustainability Coordinator
Team Leads: Elise Dunn and Kara Malone
Team Members: Daniel Wang, Klara Parang, Megan Thornton, Annie Bryant, Jack Boyd
Health Nutrition Sustainability at Ronald Reagan Medical Center Final Draft