The losses and waste of food (FLW) that were generated during the food chain have been widely studied worldwide, as well as the economic, social and environmental impact. However, at the national level in hospital food service (SA) [hospital restoration], the measurement and reporting of these have not been documented. Due to the above, the objective of this document was to design a protocol for the measurement and reporting of FLW in the S.A of the Hospital Universitario San Ignacio (HUSI). A quantitative, observational study was carried out during one month, with a convenience sample of the FLW that were generated in different sectors of the S.A and in the hospitalization services of HUSI; for which they were physically separated, classified and weighed. The processes for measurement, and the FLW report were standardized. In addition, a scale was proposed to evaluate the quality of the food offered from the generation of this report. SA HUSI, was classified as tolerable, with FLW of 11.4%; of which 6.2% is generated in the production sector and 5.2%, after consumption. The factors associated with higher FLW correspond to work fatigue, expertise, agility, responsibility of the handling personnel during the development of production operations, and patients’ rejection to some offered meal preparations: mainly soup and juice components. In order to evaluate the quality of the SA based on the generation of waste it is recommended to carry out future studies to validate the scale proposed in this work.