Hospital food environment
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Hospital Food Environment: A Comprehensive Overview
Environmental Sustainability in Hospital Foodservices
Hospitals play a crucial role in promoting both human and environmental health. The environmental impact of hospital foodservices spans the entire food supply chain, from production and procurement to waste management and disposal. A systematic review identified that food waste is the most widely explored environmental impact, with many studies reporting significant quantities of food waste and associated economic losses. Strategies to reduce food waste often focus on increasing patient intake through various foodservice models. Despite a shared vision for sustainable foodservices, practical barriers remain.
Availability of Healthy Food and Beverages
The availability of healthy food and beverages in hospital settings varies significantly. A systematic review of hospital food environments in the UK and USA found that educational, labeling, financial, and choice architecture interventions can improve the dietary intake of employees and visitors. However, multi-component interventions sometimes had undesirable effects, such as reduced fruit and vegetable intake. In Brazilian public hospitals, the food environment did not promote healthy eating, with a wide variety of ultra-processed foods and drinks available, and limited access to water filters and fountains.
Healthfulness of Hospital Consumer Food Environments
Assessments of hospital consumer food environments reveal sub-optimal conditions. In South Carolina, hospitals scored low on the healthfulness of food offerings in cafeterias, vending machines, and gift shops, with smaller hospitals performing worse than larger ones. Similarly, hospitals in Southern California achieved low scores for their consumer nutrition environments, indicating minimal support for healthful eating. In New South Wales, Australia, baseline audits showed that only a small proportion of food outlets met nutritional guidelines, with substantial room for improvement in the availability, placement, and promotion of healthy products.
Marketing Strategies and Food Offerings
Marketing strategies and food offerings in hospital cafeterias significantly impact dietary choices. An assessment of California children's hospitals found that while most offered diet drinks, low-fat milk, and fruit, fewer than one-third provided nutrition information at the point of purchase. High-calorie impulse items were commonly displayed at registers, and only a small percentage of entrees were classified as healthy. The implementation of health initiatives, such as the LiVe Well Plate, which promotes healthy meals with specific nutritional criteria, has shown positive influences on the nutrition environment of hospital cafeterias.
Food Waste Management
Food waste in hospitals is a significant issue, with studies in Southern Italy reporting that patients waste a substantial portion of their meals, particularly side dishes like vegetables and potatoes. Improving the quality of meals and establishing a flexible meal reservation process based on patient preferences are suggested strategies to reduce food waste. Various waste management strategies, including donating surplus food, composting, and industrial use, have been employed to reduce the environmental footprint of hospital foodservices. These strategies can decrease waste hauling fees and the amount of waste sent to landfill, although challenges such as contamination of waste streams remain.
Conclusion
The hospital food environment is complex and multifaceted, with significant opportunities for improvement in both environmental sustainability and the promotion of healthy eating. While various strategies and interventions have shown promise, ongoing efforts and research are needed to address practical barriers and optimize food environments in hospital settings.
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