EFFECTIVENESS OF WEIGHING, VISUAL, AND QUESTIONNAIRE METHODS IN MEASURING FOOD WASTE: A CASE STUDY FROM AN INDONESIAN HOSPITAL

Food waste in hospitals is a significant global issue impacting the economy and the environment. High daily food production leads to waste from overproduction, portion sizes, and patient preferences. In Indonesia, hospitals face pressure to improve food service efficiency and reduce waste as part of sustainability efforts. However, accurately measuring food waste remains a challenge, with limited research on effective measurement methods in these settings. This study aimed to compare the effectiveness of three food waste measurement methods: weighing, the Comstock method, and questionnaires in RSUD Caruban, East Java, Indonesia. The methodology of this study used a quantitative design with a cross-sectional approach. Food waste data were collected through three methods: scales to measure waste weight, visual observation of Comstock to assess waste proportion, and questionnaires to obtain patient perspectives on food waste generated. Statistical analysis was performed to compare the results. This study's findings indicate a significant difference among the three daily food waste measurement methods evaluated per patient. The weighing method provided the most accurate results in terms of waste quantity, with an average of 30.47%. The Comstock visual and questionnaire methods yielded 24.77% and 27.25%, respectively. The study found that the weighing method is the most effective for accurate food waste data but may not be feasible for all hospitals, especially those with limited resources. The Comstock method offers a good balance of accuracy and practicality for regular use. Questionnaire-based self-reporting can highlight general trends but shouldn't be relied on for precise data. A comprehensive food waste management approach in healthcare could combine these methods, using the weighing method for detailed assessments and the Comstock or questionnaire methods for ongoing monitoring.