Environmentally sustainable hospital foodservices: Drawing on staff perspectives to guide change

Carino, Stefanie; Collins, Jorja; Malekpour, Shirin; Porter, Judi

doi:10.1016/j.spc.2020.08.003

Cited by 21 publications

(35 citation statements)

References 31 publications

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“…These exemplar hospitals have revealed an interesting dialogue around the role of policy. While previous research identified that those working within hospitals believe government policy is needed, this was not identified as a prominent driver in this study (34). Instead, in the absence of policy, sustainability networks provided guidance, as well as resources and networks to fill the gaps.…”

Section: Discussionmentioning

confidence: 80%

The Drivers of Environmentally Sustainable Hospital Foodservices

et al. 2021

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Background: Hospital foodservices have the potential to positively contribute to the local food system and planetary healthcare. Understanding the factors contributing to the success of “exemplar hospitals” with environmentally sustainable foodservices gives an opportunity to reimagine foodservices and guide strategic planning. The aim of this study was to identify the drivers of sustainable hospital foodservices.Methods: For this qualitative multiple case study, purposive sampling was used to identify exemplar hospitals internationally. Semi-structured interviews were conducted with staff with extensive knowledge of their foodservices to explore the drivers of sustainable practices. Relevant documents provided background on the case. These documents and interview data were analyzed using the framework and thematic analysis.Findings: There were 21 participants from 14 hospitals recruited across nine countries. Sustainable foodservice practices included local and organic food procurement, gardens onsite, vegetarian menus, re-serving unopened portion-controlled items, traditional foods, and food waste composting. Four themes were identified: initiating drivers, supporting enablers, challenges, and influence. Initiating drivers that “sparked” sustainable practices included the values of individuals or the hospital (e.g., community, environmental, or religious values), logical solutions to a problem, or government requirements. Enablers that facilitated success included motivated individuals, dedicated personnel, supportive leadership, internal protocols, and perceived benefits. External enablers included being part of member organizations, government requirements, and learning from other hospitals. Exemplar hospitals had broader influence, including educating the hospital community, supporting other hospitals, and influencing government policies/targets. Common challenges were staff resistance and inadequate policy directive.Interpretation: These findings examine the successful international cases of sustainable hospital foodservices to provide a global overview to assist with strategic planning both within hospitals and within governing bodies.

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Section: Discussionmentioning

confidence: 80%

The Drivers of Environmentally Sustainable Hospital Foodservices

et al. 2021

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“…Research studies investigating healthy and environmentally sustainable initiatives focused on food procurement [34][35][36], foodservice [3,[37][38][39][40], and both food procurement and foodservice [41,42].…”

Section: Resultsmentioning

confidence: 99%

“…Several best practice healthy and environmentally sustainable food procurement practices identified in healthcare and aged care settings included procuring food locally [34,41,42] and establishing food growing gardens on site [35,36]. Foodservice initiatives to incorporate healthy and environmentally sustainable practices were also identified.…”

Section: Resultsmentioning

confidence: 99%

“…Foodservice initiatives to incorporate healthy and environmentally sustainable practices were also identified. These included redesigning menus to increase appropriate vegetarian and vegan options [37], meal ordering closer to mealtime consumption [3,41], and increased mealtime assistance for patients with dexterity issues [3]. Facilities also reduced food packaging and/or increased recycling [38,41], monitoring of food waste [40], and sharing audit results with staff [41].…”

Section: Resultsmentioning

confidence: 99%

“…These included redesigning menus to increase appropriate vegetarian and vegan options [37], meal ordering closer to mealtime consumption [3,41], and increased mealtime assistance for patients with dexterity issues [3]. Facilities also reduced food packaging and/or increased recycling [38,41], monitoring of food waste [40], and sharing audit results with staff [41]. Food waste management policies were developed [38,39,41,42], and food waste used to produce compost [3].…”

Section: Resultsmentioning

confidence: 99%

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Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

2021

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Balancing the adoption of environmentally sustainable food systems in Australian healthcare and aged care settings whilst meeting nutritional requirements has never been more critical. This scoping review aimed to identify: the major authoritative reports/guidelines related to healthy and environmentally sustainable food procurement and foodservice in aged care and healthcare services released by international and Australian governments/organizations; and the scope of healthy and environmentally sustainable food procurement and foodservice research and training initiatives in aged care and healthcare services implemented in Australia over the past decade. A systematic search yielded n = 17 authoritative reports/guidelines and n = 20 publications describing Australian research and training initiatives. Implementation of healthy and sustainable food procurement and foodservices were limited by staff knowledge and self-efficacy, and unsupportive management. Further intervention and monitoring of healthy and sustainable food procurement and foodservice practices is needed. Whilst professionals working in and managing these services require upskilling to apply evidence-based approaches, no system-wide training programs are currently available. There is an urgent need to resolve the existing gap between recommendations to adopt environmentally sustainable practices and staff training across these sectors.

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Rehabilitation und Nachhaltigkeit

Jagla-Franke

Franke

2023

Springer Reference Pflege – Therapie – Gesundheit

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Environmentally sustainable hospital foodservices: Drawing on staff perspectives to guide change

Cited by 21 publications

References 31 publications

The Drivers of Environmentally Sustainable Hospital Foodservices

The Drivers of Environmentally Sustainable Hospital Foodservices

Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

Rehabilitation und Nachhaltigkeit

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