‘Sustainable Food Systems Dietitian’: A novel role to champion sustainable food in hospitals

Carino, Stefanie; Elliott, Andrea; Palermo, Claire; Holden, Stacey; Collins, Jorja

doi:10.1111/1747-0080.12730

Cited by 6 publications

(7 citation statements)

References 13 publications

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“…23 Such roles are already being developed in hospitals highlighting how the role of a dietitian can provide linkages between senior management, environmental teams and foodservice staff. 24 In the current study differences in the characteristics of each hospital, in particular differences in hospital size, preclude direct comparison of waste between hospitals. Future research expressing waste as a function of the number of meals produced and per patient bed day would be beneficial.…”

Section: Discussionmentioning

confidence: 93%

“…Future new practice areas for dietitians include roles as ‘Sustainable food systems analysts for institutions’ and ‘Environmental impact consultants of food production and consumption using life cycle and economic assessments’ 23 . Such roles are already being developed in hospitals highlighting how the role of a dietitian can provide linkages between senior management, environmental teams and foodservice staff 24 …”

Section: Discussionmentioning

confidence: 99%

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Quantifying waste and its costs in hospital foodservices

Collins

Porter

2023

Nutrition & Dietetics

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Aim To measure the amount of different types of food and food packaging waste produced in hospital foodservice and estimate the cost associated with its disposal to landfill. Method A foodservice waste audit was conducted over 14 days in the kitchens of three hospitals (15 wards, 10 wards, 1 ward) operating a cook‐chill or cook‐freeze model with food made offsite. The amount (kg) of plate waste, trayline waste and packaging waste (rubbish and recycling) was weighed using scales and the number of spare trays and the food items on them were counted. Waste haulage fees ($AU0.18/kg) and price per spare tray item were used to calculate costs associated with waste. Results On average there was 502.1 kg/day of foodservice waste, consisting of 227.7 kg (45%) plate waste, 99.6 kg (20%) trayline waste and 174.8 kg (35%) packaging waste. The median number of spare trays was 171/day, with 224 items/day on them worth $214.10/day. Only 12% (20.4 kg/day) of packaging waste was recycled and the remaining 88% (154.4 kg/day) was sent to landfill along with food waste at two hospitals. Overall 347.3 kg/day was sent to landfill costing $62.51/day on waste haulage fees, amounting to 126.8 tonnes and $22 816.15 annually. Conclusion A substantial amount of waste is generated in hospital foodservices, and sending waste to landfill is usual practice. Australia has a target to halve food waste by 2030 and to achieve this hospital foodservices must invest in systems proven to reduce waste, solutions recommended by policy advisors (e.g., waste auditing) and waste diversion strategies.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Quantifying waste and its costs in hospital foodservices

Collins

Porter

2023

Nutrition & Dietetics

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“…There is an opportunity for dietitians to work upstream to find solutions to food waste at the system or organisation level. Carino et al 22 present a case study of a sustainable food systems dietitian in a hospital, where activities included food waste audits, food waste education sessions, and food waste awareness campaigns.…”

Section: Discussionmentioning

confidence: 99%

Packaged hospital food appears safe and feasible to reuse

Lewandowski

Barker

Howard

et al. 2023

Nutrition & Dietetics

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Aim To determine the safety, operational feasibility and environmental impact of collecting unopened non‐perishable packaged hospital food items for reuse. Methods This pilot study tested packaged foods from an Australian hospital for bacterial species, and compared this to acceptable safe limits. A waste management strategy was trialled (n = 10 days) where non‐perishable packaged foods returning to the hospital kitchen were collected off trays, and the time taken to do this and the number and weight of packaged foods collected was measured. Data were extrapolated to estimate the greenhouse gasses produced if they were disposed of in a landfill. Results Microbiological testing (n = 66 samples) found bacteria (total colony forming units and five common species) on packaging appeared to be within acceptable limits. It took an average of 5.1 ± 10.1 sec/tray to remove packaged food items from trays returning to the kitchen, and an average of 1768 ± 19 packaged food items were per collected per day, equating to 6613 ± 78 kg/year of waste which would produce 19 tonnes/year of greenhouse gasses in landfill. Conclusions A substantial volume of food items can be collected from trays without significantly disrupting current processes. Collecting and reusing or donating non‐perishable packaged food items that are served but not used within hospitals is a potential strategy to divert food waste from landfill. This pilot study provides initial data addressing infection control and feasibility concerns. While food packages in this hospital appear safe, further research with larger samples and testing additional microbial species is recommended.

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“…[8][9][10][11] It is also increasingly emerging in practice, and healthcare professionals are called to implement sustainable healthcare initiatives. [48][49][50][51] However, this scope is contested and appears to be particularly so in clinical healthcare settings. 52 There is a clear need to clarify and better communicate about the dietetic scope of practice within SFS work.…”

Section: Scope Of Practicementioning

confidence: 99%

Sustainability‐informed dietetics education: key messages for educators and national dietetics associations

Browne,

Corish,

Nordin

et al. 2024

J Human Nutrition Diet

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BackgroundDietetics curricula currently fail to meet the educational needs of the future dietetic workforce to contribute expertise in sustainable, healthy food systems in the settings in which dietitians work. A ‘Global Networking Event on Sustainable Food Systems in Nutrition and Dietetics Education’ was held in June 2023 with the goals of building relationships among international stakeholders and informing the development of shared curricula.MethodsPlenary lectures, panels and roundtable discussions were held over 2 days, designed to provide the background required to generate informed actions. Topics included recent research from practice and education, competency standards and relevant policy documents, examples from the field, ‘big questions’ about scope and student perspectives. Key messages were summarised thematically to inform educators and national dietetics associations.ResultsFifty‐five delegates attended from 11 nations representing education, research, dietetic associations, industry and diverse practice backgrounds. Key priorities identified for educators included co‐development of curricular frameworks and pedagogical theory, practical training supports and solutions to limited time and expertise. Key recommendations for national dietetics associations included strategic promotion of sustainable food systems in dietetic roles and practical supports.ConclusionsOutcomes are anticipated to stimulate ongoing discussion, collaboration and actions on sustainable food systems education within the dietetics profession leading to shared curricular models and supports.

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‘Sustainable Food Systems Dietitian’: A novel role to champion sustainable food in hospitals

Cited by 6 publications

References 13 publications

Quantifying waste and its costs in hospital foodservices

Quantifying waste and its costs in hospital foodservices

Packaged hospital food appears safe and feasible to reuse

Sustainability‐informed dietetics education: key messages for educators and national dietetics associations

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