Effectiveness of Strategies to Decrease Animal-Sourced Protein and/or Increase Plant-Sourced Protein in Foodservice Settings: A Systematic Literature Review

Stiles, Garalynne; Collins, Jorja; Beck, Kathryn

doi:10.1016/j.jand.2021.12.010

Cited by 12 publications

(6 citation statements)

References 55 publications

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“…19 Menu redesign, menu labelling and service redesign appear to be the most effective strategies to decrease meat, seafood and eggs and/or increase plant-based alternatives in foodservice settings. 20 This study is the first mixed methods study incorporating a food origin audit and interviews with stakeholders (including patients) from a Victorian health service. It is likely that audit findings are generalisable to other metropolitan Victorian public health care organisations that operate under the same procurement policies and foodservice production model and menu.…”

Section: Discussionmentioning

confidence: 99%

“…As promoted by the EAT–Lancet Commission, shifting to a healthy and sustainable diet that has more plant based products and less processed and animal based foods than the standard diet may be the most powerful change individuals and institutional food services can make 19 . Menu redesign, menu labelling and service redesign appear to be the most effective strategies to decrease meat, seafood and eggs and/or increase plant‐based alternatives in foodservice settings 20 …”

Section: Discussionmentioning

confidence: 99%

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The origins of hospital food: Where does it come from and what do staff, patients and suppliers think about local food?

Carino

Misale

Egan

et al. 2023

Nutrition & Dietetics

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To identify the origin of fresh and minimally processed foods served to hospital patients, and explore the challenges and enablers to local food procurement in hospitals.Methods: A mixed methods study was conducted in a healthcare network in Victoria, Australia. Packaging labels and product information were used to audit fresh and minimally processed foods purchased in 1 week. Processed food items and meals made offsite were not audited. Interviews were conducted with patients, staff and suppliers to explore their perspectives towards local food in hospitals. Framework analysis was used to identify themes. Results: Of 105 food products audited, 32% were imported, 25% were 'local' from Victoria and the remaining 43% were from within Australia (excluding Victoria). Qualitative interviews revealed several challenges including: increased cost of local food items, inconsistent supply and variable quality of local produce, difficulty accessing origin information, and lack of autonomy for hospitals to make food procurement choices. Enablers included: conducting a food origin audit to increase awareness, group purchasing organisation prioritising local food suppliers, and suppliers valuing local produce. Conclusion:A food origin audit and interviews with stakeholders provided a rich understanding of current practices and how to increase local food procurement.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

The origins of hospital food: Where does it come from and what do staff, patients and suppliers think about local food?

Carino

Misale

Egan

et al. 2023

Nutrition & Dietetics

Self Cite

View full text Add to dashboard Cite

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“…In 2019, tourism and hospitality accounted for 10.3% of the global GDP, falling to 5.3% in 2020 (due to continued restrictions) and rising to 6.1% in 2021 [47,48]. The impact is much more significant, however, if you include the health and well-being of the consumers who use its services [49,50]. Hospitality services must meet healthy consumption criteria [51,52].…”

Section: The Literature Reviewmentioning

confidence: 99%

Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable

Mannheim,

Avató

2023

Sustainability

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Nowadays, sustainable food choices are taking on an increasingly central role. This paper assesses the environmental loads and energy resources of meat-free (vegan and pescovegetarian) and meat-containing (traditional) restaurant soups and main dishes. The applied life-cycle assessment focuses on determining environmental loads and energy resources in restaurant products’ preparation, cooking, and end-of-life phases. Mann–Whitney and Kruskal–Wallis statistical methods were applied to investigate restaurant products’ distribution and carbon footprints. Furthermore, a sustainability assessment model was developed by integrating green-lean and life-cycle assessment approaches called “GreenCycLEAN”. Based on the analysis results, the whole life cycle of meat-free dishes has a lower environmental impact. However, the primary energy requirement of a vegetable soup is less favorable than that of a meat-containing soup. The preparation phase has higher burdens, and the cooking phase is the most energy intensive. Research results are helpful for the sustainability of catering establishments.

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“…At the same time, hospitality services must meet healthy consumption criteria. To ensure cost-effectiveness, the information operators provide must be accurate and reliable; the consumer, as a guest, must know the details of the chosen dishes [42][43][44][45][46][47][48][49].…”

Section: The Literature Reviewmentioning

confidence: 99%

Sustainability and Green Lean Based on Whole Life Cycle Assessment of Meat-containing and Meat-free Products

Mannheim¹,

Avató²

2023

Preprint

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Nowadays, consumers have growing expectations for healthier and higher-quality food, and sustainable food choices are also taking on an increasingly central role. This paper assesses the environmental loads and energy resources of vegan, semi-vegetarian, and traditional restaurant soups and main dishes, focusing on preparation and cooking phases based on the life cycle assessment. The optimal menu samples were selected based on statistical methods. Mann-Whitney and Krus-kal-Wallis tests were applied to investigate restaurant products' distribution and carbon footprint. Based on the results, the preparation phases have a more significant impact. The environmental loads for the life cycle of vegan and semi-vegetarian menus are lower. Furthermore, a sustainability assessment model was developed by integrating lean and life cycle assessment approaches called "GreenCycLEAN." Research results are helpful for the sustainability of catering establishments.

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Effectiveness of Strategies to Decrease Animal-Sourced Protein and/or Increase Plant-Sourced Protein in Foodservice Settings: A Systematic Literature Review

Cited by 12 publications

References 55 publications

The origins of hospital food: Where does it come from and what do staff, patients and suppliers think about local food?

The origins of hospital food: Where does it come from and what do staff, patients and suppliers think about local food?

Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable

Sustainability and Green Lean Based on Whole Life Cycle Assessment of Meat-containing and Meat-free Products

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