Healthcare is responsible for curativeEnergy efficiency, preventive, rehabilitative, and palliative care and is one of the fastest-growing industries on the global scale. It is one of the fastest-growing industries on the global scale. However, despite its essential role in society, it has significant negative impacts on the environment, mainly due to energy consumptionEnergy consumption, transportationTransportation, production use and disposalDisposal, and waste generation. In this field, best practices in foodserviceFoodservice play an essential role in achieving different aims, such as increasing the energy efficiencyEnergy efficiency of cooking centersCooking center and logisticsLogistics, increasing customer satisfaction, and reducing malnutritionMalnutrition. The current chapter evaluates the energy consumptionEnergy consumption of a cooking centerCooking center by comparing cook-and-hold and cook-and-chill service, and then it quantifies the amount of food waste generated in nine different hospitals by measuring consumer satisfaction through a questionnaireQuestionnaire. It is possible to reduce diesel and electricity consumption by 42% and 93%, respectively, by adopting the cook-and-hold method compared to the cook-and-chill method. Furthermore, this logistical approach has the potential to enhance customer satisfaction and healing prospects by reducing food waste (and malnutrition)Malnutrition among patients. Cooking centersCooking center, kitchen staff, and sustainable dietsSustainable diets play an essential role toward environmental, economic, and social sustainabilitySustainability. This chapter presents some strategies for improving foodserviceFoodservice performance through a real and concrete case study.