How Catering Assistants Improve the Hospital Economy and Sustainability : Food waste reduction through catering assistants

Abstract

This thesis examines the role of catering assistants, or supply assistants, to enhance hospital economic effectiveness by reducing food wastage. With growing operating expenses and sustainability requirements, hospitals are increasingly challenged to balance quality patient care with responsible resource management. By analyzing the integration of catering assistants into daily supply and meal service processes, the study explores how these positions contribute to improved meal order accuracy, reduced overproduction, and improved ward-to-kitchen coordination. The thesis discovers that systematic monitoring by catering assistants not only minimizes food waste but also reduces procurement and disposal costs, strengthening the hospital’s overall financial performance. Furthermore, the paper places these operational improvements in the broader Environmental, Social, and Governance (ESG) and Corporate Sustainability Reporting Directive (CSRD) framework, showing that food waste reduction efforts directly align with environmental objectives, social responsibility, and transparency in sustainability reporting. The study identifies strategic value in the deployment of catering assistants as a measurable and financially substantial component of hospital sustainability management.