Current Practices and Opportunities for More Sustainable Public Food Procurement: A Qualitative Study among Danish Municipalities and Regions

Lassen, Anne Dahl; Thorsen, Anne Vibeke; Trolle, Ellen

doi:10.3390/foods12101975

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…Integrating sustainability principles into food procurement is a critical step in ensuring that healthcare institutions actively promote sustainable food systems. Public health policies that support and facilitate sustainable food procurement practices empower facilities to procure ethically and environmentally responsible food [39]. By leveraging their purchasing power, healthcare institutions can drive the demand for sustainable agricultural practices, positively impacting the entire food supply chain.…”

Section: Educational and Policy Framework For Sustainable Healthcarementioning

confidence: 99%

Health Professionals’ Role in Promoting Health and Environmental Sustainability through Sustainable Food Advocacy: A Systematic Literature Review

Prosen,

Lekše,

Ličen

2023

Sustainability

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The relationship between health, environmental sustainability, and food systems has garnered increasing attention, emphasizing the crucial role of healthcare professionals in advocating for sustainable food practices. This systematic literature review aimed to examine their role in promoting health and environmental sustainability through sustainable food advocacy. Following a systematic and rigorous methodology, eligible articles published in English within the past five years were searched and screened, resulting in a total of five articles for further analysis. The review revealed the fragmented debate on food security and sustainability, emphasizing the need for sustainable food systems to address various challenges. Specific actions identified include reducing plate waste in hospitals, implementing sustainable food sourcing strategies in healthcare to mitigate the climate footprint, and promoting sustainable nutrition. The findings underscore the importance of education, community engagement, governance, and a systemic approach in driving positive change regarding nutrition, health, and sustainability. This review offers important perspectives for healthcare practice, allied health educational programs, research, and public health policy development. It highlights the importance of healthcare professionals in advocating for sustainable food practices, which play a critical role in improving health outcomes and reducing environmental impacts.

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Section: Educational and Policy Framework For Sustainable Healthcarementioning

confidence: 99%

Health Professionals’ Role in Promoting Health and Environmental Sustainability through Sustainable Food Advocacy: A Systematic Literature Review

Prosen,

Lekše,

Ličen

2023

Sustainability

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“…Organic food is witnessing a growing interest among consumers due to increased personal health awareness (Tandon et al ., 2021). Grasping and acknowledging eco‐conscious conduct is crucial in attaining Sustainable Development Goals and propelling the economy for nations and manufacturers of environmentally sustainable products (Lassen et al ., 2023). In the past decade, people have noticed the shift in consumers' food preferences.…”

Section: Introductionmentioning

confidence: 99%

Is seeing always good? The influence of organic food packaging transparency on consumers' purchase intentions

Liang,

Yuan,

Han

et al. 2023

Int J of Food Sci Tech

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SummaryOrganic food enjoys widespread popularity; however, there are numerous factors influencing our purchasing decisions in this regard. Among these factors, packaging stands as a significantly salient determinant. While numerous studies have examined various aspects of organic food packaging, such as design, materials, and size, the impact of packaging transparency has received relatively less attention. Consequently, this research explores the Influence of transparency in organic food packaging on consumers' purchase intentions. The findings from two experiments illustrate that transparency in organic food packaging significantly impacts consumers’ purchase intentions. Specifically, organic food with transparent packaging (vs. opaque) increases consumers' purchase intentions, with green perceived value (GPV) playing an intermediary role (Experiment 1). Additionally, consumers' self‐construal, which relates to their sense of individuality or interconnectedness with others, moderates the Influence of packaging transparency on their purchase intentions; for individuals with an independent self‐construal, organic food with transparent packaging increases their purchasing intentions. On the other hand, individuals with an interdependent self‐construal show higher purchase intentions for organic food with opaque packaging than transparent packaging (Experiment 2). These findings shed light on the psychological mechanisms and contextual factors determining how organic food packaging transparency affects consumers' purchasing intentions. They also offer practical implications for companies in terms of designing packaging transparency and other aspects of organic food packaging.

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“…In Denmark, the municipality of Copenhagen is currently pursuing the aim of reducing GHG emissions from its public kitchens by at least 25% per capita by 2025 relative to 2018 levels [9], and the ambition of the target is expected to increase. Most municipalities and regions in Denmark are not yet at a point in their sustainability efforts where they have started considering quantified reductions in food-related emissions and dietary changes [10]. Quantifying a reduction in emissions from public kitchens requires both attention to the different conditions in the institutions providing meals and an understanding of how the choice of methodology impacts the estimated benefit of dietary interventions.…”

Section: Introductionmentioning

confidence: 99%

Scenarios for Reducing Greenhouse Gas Emissions from Food Procurement for Public School Kitchens in Copenhagen

Prag,

Abrahams,

Daniele

et al. 2023

Sustainability

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The food system is responsible for a third of global greenhouse gas emissions, with the majority originating from livestock. Reducing our meat consumption is thus an important part of achieving necessary reductions in emissions, and reaching children is especially important to facilitate long-lasting changes in dietary habits now and into the future. This study developed dietary scenarios for three public schools in Copenhagen, which were used as cases to demonstrate reduction in greenhouse gas emissions from public kitchens. The scenarios included (i) replacement of all beef with poultry, (ii) replacement of all meat and fish with legumes, and (iii) alignment of food procurement to the Danish Food Based Dietary Guidelines based on the Planetary Health Diet. The effects on emissions were calculated using three different LCA databases. The results showed reductions ranging from 32 to 64% depending on the scenario, the current meal plan at the case school, and the emission factors used. Not surprisingly, the vegetarian scenario resulted in the highest reductions and replacing beef resulted in the lowest. Adhering to the national guidelines will result in reductions in emissions of 39–48%. Significant variability in the results existed between the three databases, highlighting the importance of basic understanding of LCA for kitchens interested in estimating and reducing their carbon footprint while at the same time providing justification for applying multiple LCA databases for increasing robustness.

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Current Practices and Opportunities for More Sustainable Public Food Procurement: A Qualitative Study among Danish Municipalities and Regions

Cited by 7 publications

References 32 publications

Health Professionals’ Role in Promoting Health and Environmental Sustainability through Sustainable Food Advocacy: A Systematic Literature Review

Health Professionals’ Role in Promoting Health and Environmental Sustainability through Sustainable Food Advocacy: A Systematic Literature Review

Is seeing always good? The influence of organic food packaging transparency on consumers' purchase intentions

Scenarios for Reducing Greenhouse Gas Emissions from Food Procurement for Public School Kitchens in Copenhagen

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