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St. Elisabeth Hospital Tilburg Service Delivery Quality and Communications
St. Elisabeth Hospital Tilburg Service Delivery Quality and Communications
data analysation
use information system to analyse food waste per plate
partnership with dietists
make sure patients eat healthy after hospital visits: grocery bag
awareness of food waste
biological/ local supplies
own herb garden
selling leftovers to sports team
cooking workshops with patients
goal: become the Food hospital of the Netherlands in next 5 years
guest catering& room service
paid extra
usable for patients and for accompanying guests
left overs of patients menu used in catering
refillable coffee cups to stimulate long visits
professional chefs designing menu
collaboration with Master chefs
menu repetition cycles every 40 days
food delivery
food delivery from kitchen to patient within 20 min
by carts with hot and cold sides
room attendants
need more porsonal approach to each patient
could help decreasing food waste
11% food waste
goal: decrease waste percentage to 5%