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Health and Sustainability in Public Meals—An Explorative Review

Author

Listed:
  • Karin Höijer

    (Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden)

  • Caroline Lindö

    (Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden)

  • Arwa Mustafa

    (Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden)

  • Maria Nyberg

    (Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden)

  • Viktoria Olsson

    (Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden)

  • Elisabet Rothenberg

    (Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden)

  • Hanna Sepp

    (Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden)

  • Karin Wendin

    (Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden
    Dept. of Food Science, University of Copenhagen, DK-1958 Copenhagen, Denmark)

Abstract

The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability” , “Sustainability as embracing health” and “Health and sustainability as separate concepts” . However, a clear motivation for addressing both health and sustainability is most often missing.

Suggested Citation

  • Karin Höijer & Caroline Lindö & Arwa Mustafa & Maria Nyberg & Viktoria Olsson & Elisabet Rothenberg & Hanna Sepp & Karin Wendin, 2020. "Health and Sustainability in Public Meals—An Explorative Review," IJERPH, MDPI, vol. 17(2), pages 1-16, January.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:2:p:621-:d:310309
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    References listed on IDEAS

    as
    1. Henrik Saxe & Signe Loftager Okkels & Jørgen Dejgård Jensen, 2017. "How to Obtain Forty Percent Less Environmental Impact by Healthy, Protein-Optimized Snacks for Older Adults," IJERPH, MDPI, vol. 14(12), pages 1-21, December.
    2. Sonnino, Roberta & McWilliam, Susannah, 2011. "Food waste, catering practices and public procurement: A case study of hospital food systems in Wales," Food Policy, Elsevier, vol. 36(6), pages 823-829.
    3. Mat Jones & Hannah Pitt & Liz Oxford & Issy Bray & Richard Kimberlee & Judy Orme, 2017. "Association between Food for Life, a Whole Setting Healthy and Sustainable Food Programme, and Primary School Children’s Consumption of Fruit and Vegetables: A Cross-Sectional Study in England," IJERPH, MDPI, vol. 14(6), pages 1-15, June.
    4. Filippini, Rosalia & De Noni, Ivan & Corsi, Stefano & Spigarolo, Roberto & Bocchi, Stefano, 2018. "Sustainable school food procurement: What factors do affect the introduction and the increase of organic food?," Food Policy, Elsevier, vol. 76(C), pages 109-119.
    5. Francesca Galli & Gianluca Brunori & Francesco Di Iacovo & Silvia Innocenti, 2014. "Co-Producing Sustainability: Involving Parents and Civil Society in the Governance of School Meal Services. A Case Study from Pisa, Italy," Sustainability, MDPI, vol. 6(4), pages 1-24, March.
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