Sustainability and nutritional composition of food choices in a hospital canteen: pre-intervention vs. post-intervention
1
Department of Medicine, University of Udine, Udine, Italy
2
Health District of Gemona, Friuli Centrale Healthcare University Trust, Gemona, Italy
3
Medical Directorate, Hospital "Santa Maria della Misericordia" of Udine, Friuli Centrale Healthcare University Trust, Udine, Italy
4
Health District of Udine, Friuli Centrale Healthcare University Trust, Udine, Italy
5
Institute of Hygiene and Evaluative Epidemiology, Friuli Centrale Healthcare University Trust, Udine, Italy
6
Food hygiene and nutrition Unit, Department of Prevention, Friuli Centrale Healthcare University Trust, Udine, Italy
7
Accreditation, Quality, and Clinical Risk Unit, Friuli Centrale Healthcare University Trust, Udine, Italy
Popul. Med. 2026;8(Supplement Supplement 1):
ABSTRACT
BACKGROUND:
Workplace canteens provide an effective setting to improve user’s dietary habits, and hospital canteens should also serve as exemplary models. The aim of this study was to investigate users’ choices regarding nutrient composition and environmental impact in a hospital canteen before and after a combined educational and environmental intervention.
METHODS:
A cross-sectional study was conducted in the canteen of Udine University Hospital (Italy) during two index weeks in September 2022 (T0) and September 2023 (T1). A mixed intervention was introduced between T0 and T1, consisting of educational posters on healthy eating, a self-service fruit and salad bar, and posters with descriptive norm messages. Photos of lunch trays were collected, and choices were analyzed for nutritional composition and sustainability, using the Italian Food Composition Database for Epidemiological Studies and the SU-EATABLE LIFE dataset, respectively.
RESULTS:
A total of 1,803 user trays were analyzed (798 at T0, 1,005 at T1). In terms of energy contribution (%E), there was a decrease in protein (-1%E) and lipids (-1%E), and an increase in carbohydrates (+1%E) and fibers (+1%E) from T0 to T1. The median energy content of the meal increased slightly (854 kcal/tray at T0 vs 884 kcal/tray at T1). The carbon footprint (CF) and water footprint (WF) of the meal were 1,338 gCO2eq. and 1,229 L H2O at T0, and 1,227 gCO2eq. and 1,207 L H2O at T1.
CONCLUSIONS:
After the mixed intervention, we observed an improvement in environmental indicators, although CF and WF remain above the recommended range (CF: 800–1,000 g CO2 equivalents/meal, WF: 700–1,000 L H20/meal). Minimal improvements were also observed in the macronutrient composition of the meal. Further strategies should include changes in the food offer to nudge healthier choices for users and for the planet.
Workplace canteens provide an effective setting to improve user’s dietary habits, and hospital canteens should also serve as exemplary models. The aim of this study was to investigate users’ choices regarding nutrient composition and environmental impact in a hospital canteen before and after a combined educational and environmental intervention.
METHODS:
A cross-sectional study was conducted in the canteen of Udine University Hospital (Italy) during two index weeks in September 2022 (T0) and September 2023 (T1). A mixed intervention was introduced between T0 and T1, consisting of educational posters on healthy eating, a self-service fruit and salad bar, and posters with descriptive norm messages. Photos of lunch trays were collected, and choices were analyzed for nutritional composition and sustainability, using the Italian Food Composition Database for Epidemiological Studies and the SU-EATABLE LIFE dataset, respectively.
RESULTS:
A total of 1,803 user trays were analyzed (798 at T0, 1,005 at T1). In terms of energy contribution (%E), there was a decrease in protein (-1%E) and lipids (-1%E), and an increase in carbohydrates (+1%E) and fibers (+1%E) from T0 to T1. The median energy content of the meal increased slightly (854 kcal/tray at T0 vs 884 kcal/tray at T1). The carbon footprint (CF) and water footprint (WF) of the meal were 1,338 gCO2eq. and 1,229 L H2O at T0, and 1,227 gCO2eq. and 1,207 L H2O at T1.
CONCLUSIONS:
After the mixed intervention, we observed an improvement in environmental indicators, although CF and WF remain above the recommended range (CF: 800–1,000 g CO2 equivalents/meal, WF: 700–1,000 L H20/meal). Minimal improvements were also observed in the macronutrient composition of the meal. Further strategies should include changes in the food offer to nudge healthier choices for users and for the planet.
| eISSN: | 2654-1459 |
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