Health Care
The healthcare industry faces numerous challenges in managing organic waste—from operational burdens to time and cost constraints.
Reducing Food Waste in Healthcare
In Polish hospitals, food waste accounts for 10–15% of all waste.* It’s estimated that 30–40% of purchased food in healthcare facilities ends up being discarded.* This means that hundreds of untouched food trays are returned to the kitchen each month,* and several tons of food are wasted monthly due to overproduction.* Studies show that reducing food waste in healthcare facilities can cut food purchasing costs by 5–6%.*
Implementing strategies such as optimizing inventory and menu planning, allowing patients to choose their meals, shortening the time between ordering and delivery, assigning meals to patients rather than beds, improving food access for staff, and continuously monitoring performance can significantly enhance both patient and staff experience—while also reducing waste and operational costs.
Effective Food Waste Management with ORCA
To develop a successful waste reduction plan, data collection is essential. With ORCA, food waste is measured and recorded by type before it’s processed, providing accurate insights that support the development of improved practices and procedures. This process can reduce food waste by up to 50%*, resulting in significant cost savings.
With ORCA, there’s no need for separate food waste collection—scraps are processed on-site and then sent to wastewater treatment facilities, where nutrients are recovered and used for producing renewable biogas or for agricultural purposes.
As an on-site processing solution, ORCA offers a safer, cleaner, and more efficient system for managing food waste—eliminating issues like unpleasant odors and pests that are often associated with traditional waste storage.
