Sustainability in Covid-19 Times: A Human Development Perspective

Finatto, Carla Patricia; Silva, C. G. da; Dutra, Ana Regina de Aguiar; Deggau, André Borchardt; Cubas, Anelise Leal Vieira; Moecke, Elisa Helena Siegel; Fernandez, Felipe; Guerra, José Baltazar Salgueirinho Osório de Andrade

doi:10.1007/978-981-16-3860-2_1

Cited by 3 publications

(2 citation statements)

References 113 publications

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“…The COVID‐19 pandemic continues to have an unprecedented impact on the world's systems including transport, 1 economics, food, and healthcare 2 . At 16 March 2022, 460 280 168 cases and 6 050 018 deaths 3 have been reported globally.…”

Section: Introductionmentioning

confidence: 99%

“…The COVID-19 pandemic continues to have an unprecedented impact on the world's systems including transport, 1 economics, food, and healthcare. 2 At 16 March 2022, 460 280 168 cases and 6 050 018 deaths 3 have been reported globally. Many of these individuals and their families would have interacted with the healthcare system, emphasising the stress placed on healthcare during this time of crisis.…”

Section: Introductionmentioning

confidence: 99%

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‘It's a constant changing environment, and we're just playing catch up’: Hospital food services, food waste, and COVID‐19

Cook

Goodwin

Collins

et al. 2022

Nutrition & Dietetics

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Aims Hospital food service operations have been affected by the COVID‐19 pandemic, particularly resulting in increased waste. The aim of this research was to explore the impact of the COVID‐19 pandemic on hospital food services, particularly on food waste and the completion of food waste audits. Methods A qualitative interview research design was used. Semi‐structured interviews were completed and recorded via Zoom, focusing on the barriers and enablers towards the completion of hospital food waste audits. Twenty‐one participants were interviewed from 12 hospitals. No questions were related to the COVID‐19 pandemic and its impact on hospital food services, however this issue frequently emerged during interviews. Data were coded following inductive thematic analysis. Results Five themes were generated from the interviews related to COVID‐19 and hospital food services; impacts on practice, labour, change, technology and post‐pandemic expectations. Participants reported COVID‐19 negatively affected food service operations. Changes included increased food waste, contact restrictions, and labour shortages. Nonetheless, hospitals embraced the challenge and created new positions, trialled different food waste data collection methods, and utilised technology to support food service operations around COVID‐19 restrictions. Conclusions Despite the impact COVID‐19 had on hospital food services, including their ability to audit food waste and increased food waste generation, the response from food services has demonstrated their adaptability to change. Sustainable healthcare, including the aggregate measuring and reduction of food waste in hospital food services, is an essential transition post‐pandemic, and may be facilitated through the operational changes forced by COVID‐19.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%