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Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

Author

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  • Lena D. Stephens

    (Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, 3220 Geelong, Australia)

  • Judi Porter

    (Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, 3220 Geelong, Australia)

  • Mark Lawrence

    (Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, 3220 Geelong, Australia)

Abstract

Balancing the adoption of environmentally sustainable food systems in Australian healthcare and aged care settings whilst meeting nutritional requirements has never been more critical. This scoping review aimed to identify: the major authoritative reports/guidelines related to healthy and environmentally sustainable food procurement and foodservice in aged care and healthcare services released by international and Australian governments/organizations; and the scope of healthy and environmentally sustainable food procurement and foodservice research and training initiatives in aged care and healthcare services implemented in Australia over the past decade. A systematic search yielded n = 17 authoritative reports/guidelines and n = 20 publications describing Australian research and training initiatives. Implementation of healthy and sustainable food procurement and foodservices were limited by staff knowledge and self-efficacy, and unsupportive management. Further intervention and monitoring of healthy and sustainable food procurement and foodservice practices is needed. Whilst professionals working in and managing these services require upskilling to apply evidence-based approaches, no system-wide training programs are currently available. There is an urgent need to resolve the existing gap between recommendations to adopt environmentally sustainable practices and staff training across these sectors.

Suggested Citation

  • Lena D. Stephens & Judi Porter & Mark Lawrence, 2021. "Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training," Sustainability, MDPI, vol. 13(20), pages 1-34, October.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:20:p:11207-:d:653616
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    References listed on IDEAS

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    1. Sarah Burkhart & Michele Verdonck & Theresa Ashford & Judith Maher, 2020. "Sustainability: Nutrition and Dietetic Students’ Perceptions," Sustainability, MDPI, vol. 12(3), pages 1-9, February.
    2. Martin Caraher & Rachel Carey & Kathy McConell & Mark Lawrence, 2013. "Food Policy Development in the Australian State of Victoria: A Case Study of the Food Alliance," International Planning Studies, Taylor & Francis Journals, vol. 18(1), pages 78-95, February.
    3. Madeleine Granvik & Sofie Joosse & Alan Hunt & Ingela Hallberg, 2017. "Confusion and Misunderstanding—Interpretations and Definitions of Local Food," Sustainability, MDPI, vol. 9(11), pages 1-13, October.
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    Cited by:

    1. Dawid Szurgacz & Sergey Zhironkin & Jiří Pokorný & A. J. S. (Sam) Spearing & Stefan Vöth & Michal Cehlár & Izabela Kowalewska, 2021. "Development of an Active Training Method for Belt Conveyor," IJERPH, MDPI, vol. 19(1), pages 1-12, December.
    2. Mirko Prosen & Rebeka Lekše & Sabina Ličen, 2023. "Health Professionals’ Role in Promoting Health and Environmental Sustainability through Sustainable Food Advocacy: A Systematic Literature Review," Sustainability, MDPI, vol. 15(18), pages 1-13, September.

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