The note on the table informs you about a new food culture
“Too Good to Go” concept.
According to the note Hjørring Hospital has saved over 4200 meals going to waste since January 1st by selling them to the staff and visitors. Meals that were intended for patients as part of the normal planning of meals at the hospital. These meals and resources from preparing them, can be purchased in the food court.
Awareness of food loss and waste
The Danish government has a made a national version of the food waste day on the same day that the international day marks it, on the 29th of September.
The International Day of Awareness of Food Loss and Waste is a day, where the world’s countries are encouraged to focus on prevention and on reducing the enormous amount of food waste and food loss that occurs globally.
From once a year to “on a daily basis”
The day of awareness is both for private people and professional kitchens. The focus results in significant changes that supports the food waste cause. At the hospital in Hjørring they make a bigger announcement each year by placing a note on the tables in the foyer of the hospital. The cause is also supported by encouraging the staff and visitors to take action on a daily basis.
Good to bake one more time?
The Regional hospital also makes sure to use the resources in an innovative way so the part of breads that are normally left over is used as croutons and granola instead of being put in the trash.
Through focused efforts, the hospital has reduced the over-requisition of meals by 60% since 2015.
