Background: Urgent action is needed to re-orientate our hospital foodservices (systems and processes for food provision) towards sustainable operations. The natural resources used, food miles, menu design and waste disposed to landfill are contributing to the environmental crisis. Environmental issues are consistently rated by Australians as the most important problem facing the world. Sustainability is on the agenda at a global, federal, state and local level. Nevertheless hospital foodservices are outdated and overlooked.
- Describe sustainable practices in hospital foodservices and healthcare including cost, equipment, labor, risks, tradeoffs, benefits
-Explore factors supporting healthcare organisations and departments to successfully implement and maintain sustainable practices in hospital foodservices
- Identify features of organisations and departments that are leaders in sustainable healthcare.
Proposal: During this fellowship, I will travel to the US to visit hospitals demonstrating leadership and innovation in sustainable foodservices. I will observe sustainable strategies and meet with key stakeholders to identify how they have been successfully implemented in a complex setting.
Outcomes: This project will provide inspiration and insight into sustainable strategies from ‘paddock to plate’. Dissemination of findings locally and nationally will increase awareness and prompt others (e.g. health care organisations, aged care, childcare) to consider policy and practice change in their own setting.