In the top 5
“The food that has to be disposed of despite all caution is largely leftover food from meals that have already been served. The practice of keeping reserve food in stock has already been significantly limited through meticulous planning.”explains KAGes board chairman Univ.-Prof. Ing. Dr. Dr. hc Gerhard Stark.
Each year, United Against Waste recognizes those food establishments that either have very low levels of food waste or have made the most significant improvements over the past three years. Once again, the LKH Graz II with chef Walter Mayer is in the top 5 in the Austrian hospital ranking (every kitchen location is counted). “Providing high-quality food for both our patients and our employees is very important to us, and at the same time the sustainable use of food is just as important. We want to set a good example and show that sustainable business and the highest quality can go hand in hand.”emphasized Bernhard HaasMBA, operations director of the LKH Graz II.
The LKH Rottenmann would rank similarly to the LKH Graz II. However, it does not receive a prize for this – yet – because only those hospitals that have continuously participated in the “Moneytor” monitoring program over the past three years are included in the rating. The LKH Univ. At the ceremony, Klinikum Graz, like LKH Graz II, was presented as a best practice example due to its exemplary measures against food waste.
