Achieving Cost Savings through Reduction in Production of Chicken & Vegetable
Care Process & Redesign
Environmental Sustainability
National University Health System Quality Improvement
National University Health System
31 December 2019
To reduce wastage of chicken and vegetable soup, minimize plastic vacuum bag usage, and enhance soup taste for patients. Successfully reduced food and consumable wastage while improving patient satisfaction.
Year Submitted: 2019
Published Date: 31 December 2019
Tags: Care Process ＆ Redesign, Environmental Sustainability, Value Based Care, Productivity, Cost Saving, Food ＆ Plastic Waste
About this Content
Aims
To reduce wastage of chicken and vegetable soup, minimize plastic vacuum bag usage, and enhance soup taste for patients.
Background
Large quantities of soup were discarded daily, incurring high costs and generating waste; patients provided feedback on bland soup taste.
Methods
Reduced soup production, extended shelf life from 1 to 3 days, and optimized stock based on usage patterns.
Results
Reduced soup wastage from 37 packets/day to 10 packets/day, achieving annual savings of $5,672.10; improved soup flavor through ingredient optimization.
Conclusion
Successfully reduced food and consumable wastage while improving patient satisfaction.
Lessons Learnt
Monitoring usage patterns and optimizing stock levels are essential for reducing waste and improving product quality.
Keywords
Cost Savings, Food Waste Reduction, Patient Satisfaction
Innovators' Details
Innovators' Details
Healthcare Cluster(s) | National University Health System |
Organization(s) Involved | Ng Teng Fong General Hospital |
Platform(s) | National University Health System Quality Improvement |
Healthcare Professional Group(s) | Healthcare Administration |
Applicable Specialty or Discipline | Healthcare Administrators |
Project Lead(s) | Kelvin Yee |
Project Member(s) | Han Nam Chin |
Connect with this contributor!
Karen Khong - karen_khong@nuhs.edu.sg