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Chatzipavlou M, Karayiannis D, Chaloulakou S, Georgakopoulou E, Poulia KA. Implementation of sustainable food service systems in hospitals to achieve current sustainability goals: A scoping review. Clin Nutr ESPEN 2024; 61:237-252. [PMID: 38777440 DOI: 10.1016/j.clnesp.2024.03.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 03/19/2024] [Accepted: 03/29/2024] [Indexed: 05/25/2024]
Abstract
BACKGROUND Food waste is a pivotal contributor to environmental degradation in the modern world. Vast amounts of food are wasted and many individual efforts and collective initiatives being underway to deal with this challenge. Hospitals are institutions that produce and provide food, but at the same time contribute greatly to food waste. The objective of this scoping review is to present available data regarding quantity of food waste generated in public hospitals and summarizes studies that assess and quantify the greenhouse gas emissions (carbon footprint) associated to food service management in hospitals. METHODS A systematic literature research was conducted by two qualified researchers in PubMed, Scopus, ISI Web of Science and Science Direct. The publication date was set to the last ten years, i.e., 2013-2023. All the abstracts retrieved were screened, and the eligible articles were selected after a two-step process. Abstracts from the retrieved full papers' references were also screened for eligibility. The selected papers were included in the final scoping review. RESULTS Overall, 2870 studies were identified and 69 were included in the review. Most of the studies (n = 33) assessed the causes and quantified the amount of food waste generated in hospitals. A small number of studies (5) estimated carbon dioxide equivalent (CO2-eq) produced by food waste. Although several studies suggested strategies and measures to reduce the environmental impact of foodservice operations, none of them implemented a comprehensive foodservice management system. CONCLUSION This scoping review suggests that hospital diets contribute to food waste and may have a negative environmental impact. There are several internal and external factors and practices that influence positively or negatively the sustainability of hospital food service systems. Systematic efforts are needed to identify and enhance parameters that could improve the environmental footprint of hospitals in terms of more effective management of food waste.
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Affiliation(s)
- Maria Chatzipavlou
- Department of Clinical Nutrition, "Evangelismos" General Hospital of Athens, Ypsilantou 45-47, 10676, Athens, Greece
| | - Dimitrios Karayiannis
- Department of Clinical Nutrition, "Evangelismos" General Hospital of Athens, Ypsilantou 45-47, 10676, Athens, Greece
| | - Stavroula Chaloulakou
- Department of Clinical Nutrition, "Evangelismos" General Hospital of Athens, Ypsilantou 45-47, 10676, Athens, Greece
| | - Efthymia Georgakopoulou
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Kalliopi Anna Poulia
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
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Biasini B, Donati M, Rosi A, Giopp F, Colić Barić I, Bituh M, Brečić R, Brennan M, Ilić A, Quarrie S, Sayed M, Tregear A, Menozzi D, Scazzina F. Nutritional, environmental and economic implications of children plate waste at school: a comparison between two Italian case studies. Public Health Nutr 2024; 27:e143. [PMID: 38361449 PMCID: PMC11374544 DOI: 10.1017/s136898002400034x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2024]
Abstract
OBJECTIVE This study aims at comparing two Italian case studies in relation to schoolchildren's plate waste and its implications, in terms of nutritional loss, economic cost and carbon footprint. DESIGN Plate waste was collected through an aggregate selective weighting method for 39 d. SETTING Children from the first to the fifth grade from four primary schools, two in each case study (Parma and Lucca), were involved. RESULTS With respect to the served food, in Parma, the plate waste percentage was lower than in Lucca (P < 0·001). Fruit and side dishes were highly wasted, mostly in Lucca (>50 %). The energy loss of the lunch meals accounted for 26 % (Parma) and 36 % (Lucca). Among nutrients, dietary fibre, folate and vitamin C, Ca and K were lost at most (26-45 %). Overall, after adjusting for plate waste data, most of the lunch menus fell below the national recommendations for energy (50 %, Parma; 79 %, Lucca) and nutrients, particularly for fat (85 %, Parma; 89 %, Lucca). Plate waste was responsible for 19 % (Parma) and 28 % (Lucca) of the carbon footprint associated with the food supplied by the catering service, with starchy food being the most important contributor (52 %, Parma; 47 %, Lucca). Overall, the average cost of plate waste was 1·8 €/kg (Parma) and 2·7 €/kg (Lucca), accounting respectively for 4 % and 10 % of the meal full price. CONCLUSION A re-planning of the school meals service organisation and priorities is needed to decrease the inefficiency of the current system and reduce food waste and its negative consequences.
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Affiliation(s)
| | - Michele Donati
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze, 33/a, Parma43124, Italy
| | - Alice Rosi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Francesca Giopp
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Irena Colić Barić
- Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Martina Bituh
- Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Ružica Brečić
- Marketing Department, Faculty of Economics and Business, University of Zagreb, Zagreb, Croatia
| | - Mary Brennan
- University of Edinburgh Business School, Edinburgh, UK
| | - Ana Ilić
- Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - Maysara Sayed
- University of Edinburgh Business School, Edinburgh, UK
| | | | - Davide Menozzi
- Department of Food and Drug, University of Parma, Parma, Italy
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Santana SA, Batista SA, da Costa Maynard D, Ginani VC, Zandonadi RP, Botelho RBA. Acceptability of School Menus: A Systematic Review of Assessment Methods. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2242. [PMID: 36767608 PMCID: PMC9914958 DOI: 10.3390/ijerph20032242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
The school meal promotes healthy eating habits through nutritionally adequate preparations. Consequently, it prevents obesity and malnutrition, favoring learning. This systematic review aimed at investigating the methods for evaluating the acceptance of school menus offered by school feeding programs (SFPs) around the world. Specific search strategies were conducted on PubMed, Lilacs, Web of Science, Scopus, Embase, Google Scholar, and ProQuest Global. The methodological quality of the included studies was assessed using the Meta-Analysis Statistical Assessment and Review Instrument. A total of 89 studies were included. The countries with the highest number of studies were Brazil (n = 42), South Korea (n = 13), and the United States (n = 12). The most used methods (69.66%) were numerical scales, with a higher prevalence for the 5-point scale (50.56%). Other methods included questionnaires and/or interviews with objective and/or subjective questions (44.94%); and mathematical formulas and/or visual estimates evaluating the consumption of food and leftovers (40.45%). The prevalent use of the 5-point hedonic scale may be due to its low cost, simplicity, ease of elaboration, application speed, and student understanding. Mathematical formulas and/or visual estimation were used by about 40% of the studies, but it is difficult to compare studies.
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Ilić A, Bituh M, Brečić R, Colić Barić I. Relationship Between Plate Waste and Food Preferences Among Primary School Students Aged 7-10 Years. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2022; 54:844-852. [PMID: 35764451 DOI: 10.1016/j.jneb.2022.04.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 06/15/2023]
Abstract
OBJECTIVE To assess differences in the amount of plate waste (PW) and food preferences among food categories containing vegetables and fruit and which of the student-centered reasons may influence PW. DESIGN A cross-sectional study (from December, 2017 to June, 2018); the aggregate selective plate waste method; the taste-and-rate method (food preferences); the multiple-choice survey (student-centered reasons for the PW occurrence). SETTING Fourteen primary schools (Zagreb). PARTICIPANTS Students aged 7-10 years; 17,163 meals (PW); 11,960 meals (PW and food preferences for meals containing vegetables and fruit); 6,507 meals (student-centered factors). MAIN OUTCOME MEASURES Plate waste, preferences, and student-centered reasons for PW occurrence. ANALYSIS Continuous and categorical data were analyzed using a 1-way analysis of variance for nonnormal distribution with post hoc Dunnett's test and chi-square test of homogeneity, respectively. Spearman's rank correlation coefficient was performed to examine the correlation between the amount of PW and served food. All statistical analyses were constructed with robust standard errors clustered at the school level. RESULTS Among the different types of vegetables and fruit meals, students wasted lower amounts of fruit (10.3%; P = 0.005). Plate waste was positively correlated with the amount of served food (r = 0.93; P < 0.001) containing vegetables and fruit. Students preferred fruit and starchy food with vegetables. Among personal factors for not finishing meals, the most frequent reason was they did not like the taste of the food. CONCLUSION AND IMPLICATIONS Findings highlight the importance of food preferences and other student-centered reasons in explaining PW by primary school students.
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Affiliation(s)
- Ana Ilić
- Laboratory for Nutritional Science, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Martina Bituh
- Laboratory for Food Chemistry and Biochemistry, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
| | - Ružica Brečić
- Marketing Department, Faculty of Economics and Business, University of Zagreb, Zagreb, Croatia
| | - Irena Colić Barić
- Laboratory for Nutritional Science, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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József Tóth A, Dunay A, Bálint Illés C, Battay M, Bittsánszky A, Süth M. Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rigal N, Courcoux P, Cardinal M, Huc ML, Beraud A. Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents' school canteens. Appetite 2022; 178:106005. [PMID: 35537658 DOI: 10.1016/j.appet.2022.106005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 03/03/2022] [Accepted: 03/12/2022] [Indexed: 11/02/2022]
Abstract
The objective of this exploratory study was to examine whether the number of foods offered has an impact on plate waste and meal satisfaction in adolescents' school canteens. The plate waste of 247 French students was estimated during two school lunches, the only variation being the number of starters offered (3 versus 6). Plate waste was assessed by the weight of food left on the tray. Students had to complete a short questionnaire regarding their general satisfaction with the meal. The results indicated that limiting the number of starters provided from 6 to 3 choices led to a decrease of Plate waste (-28.1 g) (p < .0001), and a modest increase in Meal satisfaction (p = .02). They suggest that limiting the number of food choices in school canteens reduces plate waste, while not diminishing satisfaction with the meal.
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Affiliation(s)
| | - Philippe Courcoux
- Oniris Nantes, Géraudière Site: Oniris, Site de la Geraudiere, France
| | | | | | - Anne Beraud
- Club Expert en Nutrition et en Alimentation, France
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School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Number of meal components, nutritional guidelines, vegetarian meals, avoiding ruminant meat: what is the best trade-off for improving school meal sustainability? Eur J Nutr 2022; 61:3003-3018. [PMID: 35325264 DOI: 10.1007/s00394-022-02868-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Accepted: 03/08/2022] [Indexed: 11/04/2022]
Abstract
PURPOSE School meals have the potential to promote more sustainable diets. Our aim was to identify the best trade-off between nutrition and the environment by applying four levers to school meals: (i) reducing the number of meal components, (ii) complying with the French school nutritional guidelines, (iii) increasing the number of vegetarian meals, and/or (iv) avoiding ruminant meat. METHODS Levers were analyzed alone or in combination in 17 scenarios. For each scenario, 100 series of 20 meals were generated from a database of 2316 school dishes using mathematical optimization. The nutritional quality of the series was assessed through the mean adequacy ratio (MAR/2000 kcal). Seven environmental impacts were considered such as greenhouse gas emissions (GHGE). One scenario, close to series usually served in French schools (containing four vegetarian meals, at least four ruminant meat-based meals, and at least four fish-based meals) was considered as the reference scenario. RESULTS Reducing the number of meal components induced an important decrease of the energy content but the environmental impact was little altered. Complying with school-specific nutritional guidelines ensured nutritional quality but slightly increased GHGE. Increasing the number of vegetarian meals decreased GHGE (from 11.7 to 61.2%) but decreased nutritional quality, especially when all meals were vegetarian (MAR = 88.1% against 95.3% in the reference scenario). Compared to the reference scenario, series with 12 vegetarian meals, 4 meals containing fish and 4 meals containing pork or poultry reduced GHGE by 50% while maintaining good nutritional quality (MAR = 94.0%). CONCLUSION Updating French school nutritional guidelines by increasing the number of vegetarian meals up to 12 over 20 and serving non-ruminant meats and fish with the other meals would be the best trade-off for decreasing the environmental impacts of meals without altering their nutritional quality.
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Food waste generation in a university and the handling efficiency of a university catering facility-scale automatic collection system. FACILITIES 2022. [DOI: 10.1108/f-01-2021-0002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
This study aims to evaluate the generation of food waste in a university and the handling efficiency of an automatic waste collection system.
Design/methodology/approach
The quantity of food waste generated and collected from a university canteen was surveyed. The food waste handling efficiencies using manual collection strategy and automated food waste collection system were determined by the density of food waste. Life-cycle costing analysis was done to evaluate the economic impacts of various food waste collection methods.
Findings
As compared with the manual collection approach, the automatic system can improve the food waste handling efficiency by 30% (from 0.01 to 0.007 bin kg−1) and reduce the water use by 20% (from 0.512 to 0.406 L kg−1); however, it also consumes 4.4 times more energy (from 0.005 to 0.027 kWh kg−1). Under ideal system operation, the 10-year cost of food waste collection was significantly reduced from $3.45 kg−1 in the manual collection to $1.79 kg−1, and the payback period of the system collection was 1.9 years without discount.
Practical implications
The outcomes of this study show that an automatic food waste collection system is feasible, and it is recommended for small- and medium-sized catering facilities (e.g. canteens and food courts) to improve food waste handling efficiency. This study also provides useful reference data of automatic food waste collection systems for planning food waste management programs for catering facilities.
Originality/value
To the best of the authors’ knowledge, this is the first study to evaluate the waste handling efficiency, operational expenditure and life-cycle cost of a small-scale automatic food waste collection system.
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Analyzing Barriers of Circular Food Supply Chains and Proposing Industry 4.0 Solutions. SUSTAINABILITY 2021. [DOI: 10.3390/su13126812] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The concept of the circular economy (CE) has gained importance worldwide recently since it offers a wider perspective in terms of promoting sustainable production and consumption with limited resources. However, few studies have investigated the barriers to CE in circular food supply chains. Accordingly, this paper presents a systematic literature review of 136 papers from 2010 to 2020 from WOS and Scopus databases regarding these barriers to understand CE implementation in food supply chains. The barriers are classified under seven categories: “cultural”, “business and business finance”, “regulatory and governmental”, “technological”, “managerial”, “supply-chain management”, “knowledge and skills”. The findings show the need to identify barriers preventing the transition to CE. The findings also indicate that these challenges to CE can be overcome through Industry 4.0, which includes a variety of technologies, such as the Internet of Things (IoT), cloud technologies, machine learning, and blockchain. Specifically, machine learning can offer support by making workflows more efficient through the forecasting and analytical capabilities of food supply chains. Blockchain and big data analytics can provide the necessary support to establish legal systems and improve environmental regulations since transparency is a crucial issue for taxation and incentives systems. Thus, CE can be promoted via adequate laws, policies, and innovative technologies.
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Perez-Cueto FJA, Olsen A. The Multifaceted Dimensions of Food Choice and Nutrition. Nutrients 2020; 12:nu12020502. [PMID: 32079060 PMCID: PMC7071173 DOI: 10.3390/nu12020502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Accepted: 02/11/2020] [Indexed: 11/16/2022] Open
Abstract
The Special Issue "Food Choice and Nutrition" deals with the relationship between the food choices of different population groups or consumer segments and its impact on the nutritional status, improvement of dietary quality, food and nutrition-related behaviour, food preferences, taste education, sensory characteristics of foods and their role in consumer choice, etc [...].
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