Food waste and loss have implications for the economy, the environment, and public health. Problems occur at every stage of the food supply chain, from production to consumption. Addressing this requires coordinated and effective action focused on the prevention and reuse of surplus food, according to Rosa Gel, director of quality and food safety in Aramark, Spain.

Aramark manages food services in 150 public and private hospitals across Spain, in addition to residential facilities and other collective catering settings, reaching approximately 1600 centers in Spain.

Gel spoke during the online seminar “How the Food Waste Prevention Law Affects Hospitals,” organized by Spanish Private Healthcare Alliance (ASPE) and Aramark. She outlined how hospitals could comply with the new legislation, implement prevention plans, and apply good practices to reduce food waste, while sharing practical recommendations based on her experiences safely and efficiently.

Regulatory Framework

The enactment of Law 1/2025 on the prevention of food loss and waste, approved in April last year, introduces obligations that directly affected the management of hospital kitchens and catering services. Hospitals are major generators of food waste and require clear and effective models to reduce their impact.

This law highlights the importance of integrating food waste prevention and management strategies. International organizations, such as the Food and Agriculture Organization (FAO) and the United Nations, support measures to reduce food loss, viewing food waste reduction as an opportunity to improve nutrition and health.

Their strategies include international commitments to reduce food waste and encourage the development of specific regulatory frameworks. In Spain, national regulations have been implemented in accordance with European guidelines.

Law 7/2022, which focuses on waste reduction, prioritizes the prevention of food waste generation and the promotion of donations and redistribution for human consumption. The final step supports valorization through recycling, compost production, and fuel generation from food waste.

“Law 1/2025 establishes a comprehensive framework to reduce food loss and food waste whilst promoting a circular economy and efficient resource management,” Gel said.

Hospital Obligations

Among the obligations of those involved in the food supply chain, Gel highlighted the hierarchy of priorities, starting with the prevention of food loss and waste. This includes transforming unsold food that is suitable for human consumption into alternative products, such as animal feed. When food waste is generated, recycling is required to produce high-quality compost and digestate for soil use or energy recovery through biogas or fuel production.

“The law requires hospitals to develop a food waste prevention plan,” Gel said. “This includes identifying where waste occurs and implementing strategies to minimize it, such as adjusting portion sizes and improving menu planning.”

Hospitals are also required to donate food, redistribute it for human consumption, or use it as animal feed or for animal feed production. “Centers must establish agreements with food banks and social organizations to donate surplus food that is still in good condition.”

According to regulations, these measures not only reduce waste but also contribute to food security in the community.

Operational Benefits

Legislation encourages hospitals to optimize food storage and preservation practices, which can extend the shelf life and reduce spoilage. “Hospitals are also advised to offer menus tailored to patients’ preferences and nutritional needs, which could help reduce food waste,” said Gel.

Implementation also requires education and awareness among hospital staff and patients about the importance of reducing food waste. This may include workshops and training programs that focus on the sustainability and environmental impact of reducing food waste.

“The key to reducing food waste in hospitals lies in collaboration amongst all stakeholders, from hospital managers to suppliers and, crucially, patients themselves,” Gel said. “Awareness must be raised about the impact that waste management has on public health and the efficiency of hospital services.”

The food waste per person per meal in the last quarter of 2024 was 67 g, which has remained stable since the second quarter of 2024.

Prevention Plans

The law mandates defining strategic objectives and appointing a responsible individual or working group to develop and implement a hospital food waste prevention and reduction plan.

“Other requirements focus on describing production lines or workflows, quantifying food waste, analyzing causes, defining prevention and reduction measures, and training staff,” Gel said.

Hospitals must also establish monitoring, documentation, and record-keeping systems, communicate achieved results, and regularly evaluate and update their prevention and reduction plans.

Applied Models

Gel referred to the objectives and scope of Aramark’s own implementation plan. The company aims to reduce food waste across all business lines and production phases by 50% by 2030, based on the 2023 data.

The second objective is to establish clear priority hierarchies for the management of surplus products. Third, an objective and uniform system for measuring food waste should be established. The plan applies to all Aramark Spain centers with in-house catering services and staff, excluding cleaning services, monitors, and single-provider sites without their own personnel.

“Our action plan is based on food waste prevention and reduction, planning and minimization, reuse, and sustainability strategy,” said Gel.

Practical Guidance

Gel also highlighted the guide for the prevention of food waste in hospitals and geriatric residences developed by the Government of Catalonia, Spain. The guide includes a food waste prevention plan and the design of a food waste reduction program.

The aim is to help hospitals and long-term care providers meet the legal requirements for implementing preventive plans. Developed in collaboration with industry stakeholders, the guide is designed as a practical tool that adapts existing frameworks to healthcare settings. It provides step-by-step recommendations and real-world examples from hospitals and long-term care facilities, considering the shared challenges and the specific needs of each sector.

Aramark is a collaborating company of ASPE that co-organized the webinar. 

This story was translated from Univadis Spain, part of the Medscape Professional Network.