19 research outputs found
Diverting food waste from landfill in exemplar hospital foodservices: a qualitative study
No full textUNLABELLED: Diverting food waste from landfill in exemplar hospital foodservices: a qualitative study BACKGROUND: The United States Environmental Protection Agency Food Recovery Hierarchy suggests methods for diverting food waste from landfill. Knowledge of how hospital foodservices implement food waste management strategies could help modernize food waste practices. OBJECTIVE: To explore hospital staffs' experiences of implementing a food waste management strategy to divert food waste from landfill in their hospital foodservice, including the journey and the challenges and facilitators of this practice change. DESIGN: A qualitative study was conducted in 2022-2023 using semi-structured interviews. PARTICIPANTS/SETTING: Eighteen participants were staff with knowledge of the food waste management strategy from 14 exemplar hospitals in United States, Spain, Scotland and Australia using strategies to divert food waste from landfill within the last ten years. ANALYSES PERFORMED: Mapping and thematic analysis was undertaken to code and identify themes from the interviews that described staff's experience of the journey to implement the strategy. RESULTS: Six hospitals donated food, one transferred food waste for animal feed, four used an industrial solution, and three sent food waste for composting. A common journey pathway for successful implementation was identified from participants' experiences. It features six phases: idea, preparation, roll-out, maintenance, established practice, and evolution. Facilitators included legislation, enthusiastic staff, executive support and "luck". Challenges were smells, occasions where food waste was not collected, equipment breakage and funding depletion. CONCLUSIONS: This study identified a common journey pathway for implementing a food waste management strategy in hospital foodservices that can be used to anticipate and prepare for the steps in the implementation process
Factors influencing implementation of food and food-related waste audits in hospital foodservices
No full textBackgroundDesigning a food waste audit tool for novel hospital foodservice practice does not guarantee uptake. Intended users must be consulted to understand the tool’s feasibility and face validity. This study aimed to identify the perspectives of staff involved in the operation of hospital foodservices on (1) how an evidenced based consensus pathway food waste audit tool is perceived to translate into practice, and (2) to determine the factors that influence the completion of food and food-related waste audits within this setting.Materials and methodsPurposeful sampling was used to recruit staff with knowledge on the operation/governance of foodservices within hospitals in Victoria, Australia. Semi-structured interviews (n = 20) were conducted via Zoom to explore barriers and enablers to completing food and food-related waste audits and a previously published food waste audit tool. NVivo was used for inductive thematic analysis.ResultsThree factors determined the completion of food and food-related waste audits in hospital foodservices, and each factor could be a barrier or an enabler; (1) capacity: the availability of time, labour and materials to complete an audit (2) change: staff resistance to audit procedures and how to gain their buy-in (3) processes, governance, and leadership: the opportunity for high level support, policy and structure to encourage waste audits if present. The consensus tool appeared to have face validity. Planning audit operations, conducting stakeholder meetings, providing education/training to foodservice team members, and facilitating communication between managers and staff were described to support consensus tool use and audit completion.ConclusionThe consensus tool can be used to support hospital foodservices to complete food and food-related waste audits, although it may need to be customised to be fit for purpose. Optimising the capacity, change management and processes, governance and leadership of the foodservice department may improve the experience and success of a food and food-related waste audit
Diverting food waste from landfill in exemplar hospital foodservices: a qualitative study
No full textDiverting food waste from landfill in exemplar hospital foodservices: a qualitative study</p
Applying the Theoretical Domains Framework and Behavior Change Wheel to inform interventions for food and food-related waste audits in hospital foodservices
No full textApplying the Theoretical Domains Framework and Behavior Change Wheel to inform interventions for food and food-related waste audits in hospital foodservice
Innovation in Healthy and Sustainable Food Product Development for Health and Aged Care: A Scoping Review
No full textPopulation ageing and climate change are issues of global concern. Subsequently, the need for healthy and sustainable food systems to meet the increasing demands for health and aged care is evident. This review aimed to systematically identify studies reporting new or innovative foods, drinks and snack products in health and aged care, and describe health and environmental sustainability considerations where reported. Methods were guided by the Joanna Briggs Institute guidelines for scoping reviews and reported against the PRISMA-ScR guidelines. Eligible studies were conducted in an inpatient healthcare setting or aged care facility where a new or innovative food, drink or snack product was evaluated with outcomes of product use, acceptability, cost, appropriateness for the population, and clinical or environmental sustainability outcomes in the last decade. Three databases were searched using a replicable strategy, with five publications of four studies included in the final library. Product innovations were led at the facility level and included testing dewaxed brown rice, talbinah, and an apple/pear juice fibre solution. Results suggest that food industry suppliers are operating in parallel with foodservices within hospital and aged care. Future intersection would be transformative for both industry sectors
Benefits, limitations, and implementation issues for integrating organic foods into hospital foodservices: a systematic review
No full textBACKGROUND: Public institutions have the opportunity implement environmental sustainability policies through leveraging their buying potential. Implementation of sustainable initiatives into hospital foodservices is a priority given the role of hospitals within the food system. Compared to conventional agricultural methods, organic food production uses more sustainable practices and warrants consideration for utilisation in hospitals. This 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. METHODS: The review protocol was prospectively published (PROSPERO registration CRD42022322245) and reported consistent with PRISMA guidelines. A systematic search of four databases was undertaken from January 2000 to March 2022. Reference lists of eligible papers were checked; key outcome data were extracted and synthesised. Study quality was assessed using the Quality Criteria Checklist for Primary Research or the Critical Appraisal Skills Programme checklist. RESULTS: After review of 4102 titles/abstracts and 113 full-text papers, the final library comprised 10 papers of moderate to high quality. Implementation of organic foods increased quality in addition to environmental sustainability improvements. The price premium, additional production requirements, change to kitchen routines and concerns with food quality and security of supply were reported as barriers. Government targets for increasing organic food, organisational support, and staff knowledge and training supported implementation. CONCLUSIONS: This review identified opportunities for implementation of organic foods into hospital foodservices, but there are numerous barriers to be overcome through strategies including organisational support and staff training. This article is protected by copyright. All rights reserved
Coral restoration – A systematic review of current methods, successes, failures and future directions - Fig 2
No full textThe a) temporal and b) spatial scale of coral restoration projects included in the review. Note that the x-axis in both panels have been truncated for visualisation purposes. Full figure can be viewed in the online visualisation.</p
The terms for restoration methods used in the review, their definitions and other common terms.
No full textCategories are not mutually exclusive as some methods are often combined.</p
Location of coral restoration case studies included in the review.
No full textRestoration case studies occur in 56 countries, with most countries that have substantial coral reef area having at least one case study. Data points are coloured by country.</p
