Strengthening operational efficiency in hospitals

Overload and loss of quality due to shortage of nursing staff

The shortage of skilled workers in the healthcare sector is one of the biggest challenges of the coming decades. Studies predict that there could be a shortage of up to 500,000 nurses in Europe by 2030, while at the same time the number of people in need of care will increase by up to 70% in some regions. These gaps are already leading to overwork, stress and reduced quality of care.

Daily documentation: time lost in patient care

At the same time, documentation takes up an enormous amount of time in everyday clinical practice. The plate log, an established procedure for recording food intake, takes between 10 and 20 minutes per patient per day - valuable time that the nursing and nutrition team lacks for direct patient care.

Up to 50 percent of the food is produced for the garbage can.

There are also inefficiencies in the kitchen and logistics area: on average, hospitals produce 20-50% food waste, which results in costs of up to €2 per bed per day. Added to this are CO₂ emissions and water consumption due to unnecessary food production.

The rebound effect: why audits are not enough

Despite high audit costs, food waste measurements are considered best practice internationally, as they enable considerable savings. In Switzerland, the direct costs of such audits are CHF 2,000-10,000, in international clinics up to € 25,000, but in many clinics the amount of waste increases again after the measurement - the well-known rebound effect.

Efficiency through automation with the FoodScanner

This is exactly where the Nutrai FoodScanner comes in:

• Automated documentation reduces the daily workload for nursing staff and dieticians.
• Standardized processes enable error-free archiving and traceability.
• Real-time monitoring of food waste replaces expensive audits and provides continuous data.
• Optimized meal planning leads to less overproduction, lower costs and greater sustainability.

The FoodScanner not only increases efficiency in everyday ward and kitchen work, but also provides measurable relief for the entire hospital staff.