Transforming patient experience and reducing food waste through room service

Source: Nourish
Year: 2020

Nourish aims to use the power of food to build health for people and the planet. Our Transition Practice Studies highlight the work of Canadian healthcare institutions innovating food culture and practice to advance this aim.

CHU Ste-Justine in Montreal, Quebec implemented an on-demand room service model for hospital food services to eliminate food waste and increase patient satisfaction. They reaped the added benefit of enhanced staff satisfaction and the opportunity for sustainable procurement.

Read online the full Transition Practice Study and download an Executive Summary.

Webinar: Room Service

Source: Nourish
Year: 2018
Four Nourish Innovators who have successfully implemented room service at their site(s) share why they decided on a room service model, how they secured stakeholder buy-in and how they overcame obstacles in their way.

Featuring Danielle Barriault (registered dietitian, Alberta Health Services).

Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost.

Source: Journal of the Academy of Nutrition and Dietetics
Year: 2017
A comprehensive evaluation of a room service model at an Australian acute care facility showed results of increased energy and protein intake, decreased food waste to 12% and meal costs by 15%, and increased patient satisfaction.