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Journals / İzmir Katip Çelebi Üniversitesi Sağlık Bilimleri Fakültesi Dergisi / 2026 / Cilt: 8 Sayı: 2

Dimensions of Foot Waste and Sustainability in Health Institutions

Sağlık Kurumlarında Gıda Atıkları ve Sürdürebilirliğin Boyutları

Deniz Çatar(BAŞKENT ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ ENSTİTÜSÜ)0000-0002-3857-7150
Nilsu Dural(BAŞKENT ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ ENSTİTÜSÜ)0000-0001-9679-9889
Rumeysa Serin(BAŞKENT ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ ENSTİTÜSÜ)0000-0003-1727-7981
İrem Olcay Eminsoy(BAŞKENT ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ)0000-0002-3621-0662
Pages
585–592
Publication Date
2023-06-21
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

When evaluating food waste, it is concluded that approximately 2100 kcal/day of food per person is wasted each year globally.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Food systems take into account socioeconomic-environmental consequences, food supply and related elements, as well as food activities.
📊
Key Findings & Data:When evaluating food waste, it is concluded that approximately 2100 kcal/day of food per person is wasted each year globally.
💡
Conclusion & Impact:In the light of these guidelines, it is essential to ensure the correct management of waste at all stages from production to consumption, and to adopt and implement sustainable practices for environmentally friendly food systems in the health sector.
🔬Design:Derleme
📍Scope:2019 Verileri
⚙️Variables:Gıda atığı · atık yönetimi · sağlık alanında sürdürülebilirlik

Abstract

Food systems take into account socioeconomic-environmental consequences, food supply and related elements, as well as food activities. When evaluating food waste, it is concluded that approximately 2100 kcal/day of food per person is wasted each year globally. In addition to the complications related to malnutrition, hospital food waste leads to financial and environmental concerns. Food waste management can encompass a range of strategies, including source reduction, helping those in need, feeding animals, industrial use, composting, and disposal, which can be prioritized in accordance with the food recovery hierarchy from most to least appropriate options. Many developed countries strive to establish national, legal and administrative regulations in order to create a sustainable health sector management system. The EATLancet Commission's 2019 report sets goals for healthy eating and sustainable food production, considering every step of the food supply chain. Recommended strategies include sustainably increasing food production and reducing food loss and waste. In the light of these guidelines, it is essential to ensure the correct management of waste at all stages from production to consumption, and to adopt and implement sustainable practices for environmentally friendly food systems in the health sector.

Özet

Gıda sistemi genel olarak, gıda ürünlerinin tarımı, ticareti, perakende satışı, taşıması ve tüketimi ile ilgili tüm maddeleri, süreçleri ve altyapıları içermektedir. Gıda atığı kısmı değerlendirildiğinde ise dünyada her yıl yaklaşık kişi başına 2100 kkal/gün gıdanın israf edildiği sonucuna ulaşılmaktadır. Hastanelerde servis edilen ve hastalar tarafından yenmeyen gıdaların yetersiz beslenmeyle ilişkili komplikasyonlara neden olmasına ek olarak finansal ve çevresel kaygılar da bulunmaktadır. Gıda atık yönetimi, gıdayı geri kazanım sıralamasına göre en uygun olanından uygun olmayana doğru; kaynak azaltma, ihtiyacı olanlara yardım etme, hayvanları besleme, endüstriyel kullanım, kompostlama ve imha etme olarak gösterilebilir. Birçok gelişmiş ülke, sürdürülebilir bir sağlık sektörü yönetim sistemi oluşturmak adına ulusal, yasal ve idari düzeyde düzenlemeler hedeflemiştir. EAT-Lancet Komisyonu'nun 2019 raporu, gıda tedarik zincirinin her adımını göz önünde bulundurarak sağlıklı beslenme ve sürdürülebilir gıda üretimi için hedefler tanımlamaktadır. Bu hedeflere ulaşmak için önerilen stratejiler arasında gıda üretiminin sürdürülebilir şekilde yoğunlaştırılması ve gıda kaybı ile israfının azaltılması yer almaktadır. Bu yönergeler ışığında sağlık sektöründe çevre dostu gıda sistemlerinin uygulanabilirliği için üretimden tüketime tüm aşamalarda atık yönetiminin doğru bir şekilde sağlanması, sürdürülebilirliğin benimsenmesi ve hayata geçirilmesi önem taşımaktadır.

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Cite This Article

Çatar, D., Dural, N., Serin, R., Eminsoy, İ. O. (2023). Dimensions of Foot Waste and Sustainability in Health Institutions. İzmir Katip Çelebi Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, Cilt: 8 Sayı: 2, 585–592. https://ajindex.com/articles/1503378

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