Patients in Cypriot hospitals are dissatisfied with the quality of food

A recent study published in the journal BMC Health Services Research revealed serious problems with nutrition in Cyprus’ public hospitals, which negatively affect patient satisfaction and lead to an increase in food waste.

The study involved three hospitals on the island. Patients filled out questionnaires and recorded food leftovers on their plates. Most respondents noted the politeness of the staff and the quality of service — more than 80% expressed satisfaction. However, the taste, variety, and temperature of meals received much lower ratings: only 60% of patients were satisfied with the taste of the food. The main reason for dissatisfaction was that meals were often delivered cold.

The study also identified high levels of food waste: in some cases, more than 30% of the food was left on plates. The main reasons were lack of appetite among patients and rejection of certain dishes and ingredients. Researchers noted that low satisfaction with food is directly linked to increased waste, which has both economic and environmental consequences.

Experts recommend adapting meals to the needs and preferences of patients in order to improve their satisfaction and reduce waste.