Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training
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TLDR
A 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.Abstract:
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.read more
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Benefits, limitations, and implementation issues for integrating organic foods into hospital foodservices: a systematic review.
Marnie Buller,Jack Di Stefano,Natalie D'Anna,Julia Haimovich,Alessia Indovino,Taylor Leeson,Cassie Muscat,Ariana Triskelidis,Nathan S. Cook,Judi Porter +9 more
TL;DR: In this article , a systematic review aimed to synthesise the published literature to identify benefits, limitations and implementation issues regarding the use of organic foods in hospital foodservice settings, but there are numerous barriers to be overcome through strategies including organisational support and staff training.
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Harnessing the pillars of institutions to drive environmentally sustainable hospital foodservices
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The role of policy in supporting environmentally sustainable foodservice in healthcare: lessons from exemplar hospitals
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References
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