Exploring strategies to improve the environmental sustainability of hospital foodservices

This Churchill Fellowship explored strategies to improve the environmental sustainability of hospital foodservices. Over eight weeks (Feb – Mar 2020, pre-covid19) I travelled through the United States (US) and visited hospitals leading the way in environmentally sustainable hospital foodservices and healthcare. The aims were to:
• Identify current and planned environmentally sustainable practices in hospital foodservices and describe how they work.
• Explore barriers and enablers to successful uptake, implementation and maintenance of environmentally sustainable practices in hospital foodservices.
• Identify common features of healthcare organisations that are leaders in sustainable healthcare.
Findings
Twenty four case studies were produced that showcase specific environmentally sustainable hospital foodservice initiatives. These describe what they are, how they work, the resources required, the benefits, limitations and lessons about implementation. They relate to:
• Waste management strategies
• Local food supply
• Energy and water
• Foodservice system design
• The menu