Examinando por Autor "Medina-Salgado, María-Sonia"

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A scoping review on reducing food waste and loss in hospitals
(Elsevier, 2025-02-21) Torrejón-Ramos, María; Medina-Salgado, María-Sonia; Ortiz-de-Urbina-Criado, Marta
Objective To identify the most relevant research on food waste and loss in hospitals, analyse its main characteristics and investigate key findings as well as gaps in existing studies. Method A scoping review adapted from the PRISMA-ScR guidelines was conducted. The sample was extracted from core databases and subjected to rigorous analysis to ensure transparency and quality of the process. Results The importance of conducting research that jointly addresses wellbeing and environmental sustainability in hospitals is highlighted. In addition, the importance of properly managing food waste in hospitals is highlighted, contributing to the Sustainable Development Goals of the 2030 Agenda. Conclusions The complexity of obtaining accurate and relevant information on wasted food and on the actual food needs of patients hinders efficient hospital management. It helps to identify the most promising areas for addressing the causes and consequences of food waste in hospitals. In this way, management strategies can be improved, and the well-being of patients, workers and managers can be optimised through cooperation, communication and coordination.
Food waste and loss management in HORECA: The 5C’s route guidance
(OmniaScience, 2025-02-27) Torrejón-Ramos, María; Medina-Salgado, María-Sonia; Ortiz-de-Urbina-Criado, Marta
Purpose: The consumption of high levels of natural resources by Hotels, Restaurants and Catering -HORECA- has a significant impact on the environment. This paper examined the evolution of food waste and loss management in HORECA Supply Chain. Design/methodology/approach: A mixed methodology is used: bibliometric analysis with SciMat software and a narrative analysis, employing both quantitative and qualitative techniques. Findings: Authors devise a general model that encompasses the fundamental research areas: the context, internal and external stakeholders, approach, drivers, process management, product or service and results or performance. Furthermore, they present the 5C’s Route Guidance, which emphasises the importance of context, raising consciousness, identifying circular models by connecting the different stages of the supply chain, and creating sustainability-oriented methods, models and products, to collectively facilitate the reduction of food waste and loss. Research limitations/implications: The article's academic implications include defining and positioning the core issues in HORECA supply chain management, providing future research questions, conceptual guidance, and advancing the theory of food waste reduction. On a practical level, it highlights the need to improve management in HORECA companies, raise awareness and call for collaboration between academia and professionals to advance practices to reduce food waste and loss from HORECA. Socially, the use of the 5C's Route Guidance can actively contribute to the achievement of the Sustainable Development Goals. Originality/value: To identify the current knowledge structure of a complex sector such as HORECA and its role for sustainability through the application of quantitative and qualitative methodologies. The findings aid researchers in achieving more robust studies, expanding the literature on the HORECA sector and its supply chain, and guiding them to focus their studies.
The Horeca Supply Chain: An analysis of the Food and Loss Waste Management literature characteristics
(Universidad Politécnica de Valencia, 2025-02-05) Torrejón-Ramos, María; Medina-Salgado, María-Sonia; Ortiz-de-Urbina-Criado, Marta
In this paper, a literature review about Food and Loss Waste Management in Horeca Supply Chain is developed. Some trends and characteristics of that research line are presented. Three research questions are proposed: 1) What journals and authors have published papers Food and Loss Waste Management in Horeca Supply Chain? 2) Which are the methodological characteristics of the papers on Food and Loss Waste Management in Horeca Supply Chain?and 3) What knowledge areas have been analysed? A descriptive analysis is made to identify the relevant journals and authors and the methodological characteristics (type of study, analytical techniques and sources of information). Finally, knowledge areas and the-ories are described. The general literature on supply chain in hospitality about food and loss waste is quite extensive and interdisciplinary. However, specifically on Horeca sector, it is rather scarce. The results confirm the need for further literature on the Horeca sector and its Supply Chain, due to its implications for food waste. The interest is mainly due to the large social and practical implications that can be derived in the extension of the research, moving towards the implementation of sustainable practices involving the reduction of food waste and loss