Eastern Health Box Hill reduces food waste by more than 1,000kg per year

Eastern Health Senior Food Service Dietitian Warwick Millard led a project, with support from ISS Catering Manager Timothy LI, which has seen a reduction of more than 1,000kg of food waste, equating to a 30% decrease in overall waste and an annual saving of over $60,000.

As part of Eastern Health’s commitment to sustainable healthcare and high-quality service delivery, a comprehensive review was conducted within the Box Hill Hospital Emergency and Short Stay departments to better understand existing food service processes, patient preferences, and food waste.

This review identified key inefficiencies in ordering workflows, food delivery timing, and patient engagement. By redesigning these processes and strengthening staff education, Eastern Health implemented a more responsive and patient-centred approach to meal provision.

The review has been recognised at the Australian Council on Healthcare Standards (ACHS) Quality Improvement Awards, which highlights innovative, practical initiatives that make a genuine difference to how healthcare is delivered.

This recognition for Sustainable Healthcare and Service Delivery is a reflection of the impact this work has had on our patients, our staff, and our environment.

This initiative reflects Eastern Health’s broader commitment to innovation in sustainable healthcare through quality improvement, patient engagement and staff collaboration.

Congratulations to Warwick Millard and the team for this outstanding achievement.