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Reducing Hospital Food Waste

Waste Not: Essential Tips for Reducing Food Waste in Hospitals

May 12, 2020
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Patient trays left half-eaten. Food sitting on a shelf well past its expiration date. Extra, unneeded quantities of an ingredient used in a special, one-time menu offering. Equipment that ends up burning food or creating a soggy mess.

It seems the threat of food waste is waiting at every turn within a hospital, making it worth your careful attention. In addition to being socially responsible, cutting food waste can help cut your purchasing spend by up to 6%, according to one report.

After first looking at the scope of the food waste challenge, let’s explore several practical ways you can minimize the threat at your hospital.

 

Food waste facts

It’s not just hospitals. Food waste is a major issue across the entire food system. Here are some eye-opening numbers that show the extent of the problem, as well as the benefits you can enjoy by tackling it:

That’s the bad news. Now let’s look at ways you can turn all those negatives into positive actions at your hospital.

 

Reducing food waste early

The best place to begin addressing the food waste challenge is where every meal starts: menu planning and preparation.

Consider using common ingredients across multiple offerings as a simple, first step. Be creative. Sometimes, the only reason an ingredient isn’t used in a different dish is because nobody had considered it before.

You can also train staff (or give them a refresher course) on ways they can reduce waste, such as being more mindful of expiration dates and preparing vegetables with fewer scraps. You’ll also want to take full advantage of   that will keep food at just the right temperature before it’s enjoyed by customers or patients.

 

Reducing food waste often

If you’re not already doing so, consider on-demand dining. By making each meal to order, there’s a greatly reduced risk of unwanted food ending up in the trash.

What’s most popular on your menu? Which meals are more likely to get half-eaten and thrown away? One way to answer these questions is through observation and intuition. Another is to consider foodservice management software that can do much of the heavy lifting for you, allowing you to focus on quality cuisine that will be thoroughly enjoyed to the last mouthful. Your dumpsters out back will thank you.

When it comes to minimizing food waste, make sure you’re also leaving no area of service unexplored. It might be as simple as making go-to containers available at catered staff meetings and other gatherings. Or upgrading to kitchen equipment that cooks food perfectly the first time. While purchasing something as central to your kitchen as an oven is clearly a major decision, the ultimate payoff is hard to ignore.

You’re going to win this battle against food waste and Ovention is right there beside you. Our complete lineup of ovens can help you confront this threat of food waste head-on. Our website has all the details. Let’s do this!

Ovention Ovens Make It Easy
Double Milo
MiLO® - Double
Revolutionary infusion of Decoupled Air and Infrared (IR) technologies. Independently controlled top and bottom cavities, each with its own interior light and control panel.
Matchbox 1313
Matchbox® 1718/1313
Cook a full menu of delicious offerings without a hood. The Matchbox 1718/1313 takes the traditional conveyor oven to a whole new level.
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Shuttle® 2000/1200
If you value precision and volume, Ovention has the perfect oven to fit your operation. The Shuttle sets the new standard for conveyor ovens everywhere. No other oven can operate as both a conveyor and a closed-cavity oven.
C26900e
Conveyor 2600/2000
Simple, smart and the right fit for operators looking for a high-throughput conveyor oven. The Ovention Conveyor Oven is the most technologically elegant and operator-friendly conveyor on the market today.
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Cooked with Conveyor 2600/2000

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