Analysis of food waste that contains carbohydrate starch in hospital

Hospital "X" provides class A health service. Its service activities produce positive and negative impacts. One of them is food waste originating from hospitalisation. This research aims to obtain quantitative potential of food waste that contains carbohydrate starch (rice waste) and its utilisation. The method used is Absolute Deviations and then analysed using SEM. The results obtained from the arising of rice waste amounted to 36.25% or 0.29 kg per patient per day, and as a comparison of inpatients dispose of food waste an average of 953 grams per day in Portuguese hospitals (Dias-Ferreira, Santos and Oliveira, 2015) and food served to inpatients in hospitals, amounting to 41.6% wasted not utilised (Schiavone, Pelullo and Attena, 2019).