Empty plates: a hospital in Colombia reduces its food footprint

As in many health care facilities, leftover food in the dining room of the Pablo Tobón Uribe Hospital in Medellín, Colombia, went straight into the trash. This seemingly harmless habit, however, has a profound impact. In addition to high economic and social costs, every gram of wasted food has an environmental impact.

According to the Food and Agriculture Organization of the United Nations (FAO), roughly one-third of the edible parts of food produced for human consumption, gets lost or wasted globally. Once in the garbage, organic waste produces gases and liquids that pollute water, soil and air, which negatively affect the environment and living beings. 

As a result, in 2021, the Pablo Tobón Uribe Hospital decided to implement an educational strategy to raise awareness among its staff, transform their habits, and ensure that they only served what they were really going to consume. This is how “Clean nature with empty plates” was born, led by the hospital’s Social Responsibility, Environmental Management and Food Service teams.

The initiative began with a diagnosis, during which food suppliers' data was analyzed and a baseline was established. According to the assessment, in 2020 on average 25 grams of food per plate served at the Hospital was thrown out. Building on these findings, the teams launched an educational campaign featuring brief talks in the dining room line, messages and graphics on billboards, and symbolic prizes for those who left their plates completely empty. Employees listened, participated and contributed ideas to improve the menu and reduce food waste.

"Every dish we serve at our Hospital is an act of holistic care. Not only do we nurture the health and well-being of our patients and associates, but we also passionately embrace a commitment to cultivating a greener future. By optimizing the menu cycle and transforming our production processes, we are forging a legacy of sustainability that benefits everyone.", says Lorena Molina, Head of the Food Department of the Pablo Tobón Uribe Hospital.

The result: more than one ton of waste avoided

During the 18 months of the strategy, more than 250 people were educated daily. Most importantly, waste per plate was reduced to 19.5 grams, i.e. over 20% reduced waste in 2022. This meant a total reduction of 1,255 kilograms of organic waste – more than one ton.

The actions taken also reduced the costs related to waste disposal and, above all, improved the environmental culture among the staff.

The strategy implemented by the Pablo Tobón Uribe Hospital is aligned with the Food and Waste goals of the Global Green and Healthy Hospitals Sustainability Agenda. This case is an example of how hospitals, dedicated to caring for people, can also care for the planet and offer environmental solutions.

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