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Balancing Patients' Eating Habits with Planetary Health-Pilot Study to Decrease Food Waste with Vegetarian Lunches
Eileen M Wong1, Stephanie Maclean1
1Departments of Family Medicine and Clinical Nutrition, Providence Health Care, Vancouver, BC, Canada.
Canadian Geriatrics Journal : CGJ
|December 2, 2024
Summary
A "Vegetarian Week" intervention in a geriatric unit did not reduce food waste, and vegetarian meals were wasted more than non-vegetarian options. Further efforts are needed to improve patient and planetary health.
Area of Science:
- Geriatric Rehabilitation
- Nutrition and Dietetics
- Environmental Sustainability
Background:
- Malnutrition risk increases with reduced food intake.
- Food waste contributes to greenhouse gas emissions.
- Vegetarian food options may reduce food waste and environmental impact.
Purpose of the Study:
- To assess the impact of a
- Vegetarian Week
- intervention on food waste in an urban geriatric rehabilitation unit.
- To evaluate patient attitudes towards vegetarian meals.
Main Methods:
- A Plan-Do-Study-Act (PDSA) intervention was implemented.
- Food waste was measured using the Visual Estimation Method.
- Patient surveys assessed attitudes toward vegetarian meals before and after the intervention.
Main Results:
- Overall food wastage increased across all meals post-intervention (breakfast: 22% to 32%, lunch: 22% to 32%, dinner: 20% to 25%).
- Lunch entrée wastage increased from 17% to 38%, with vegetarian entrées wasted more (46%) than non-vegetarian (34%).
- Post-intervention, fewer patients were willing to try vegetarian dishes again (57%).
Conclusions:
- The
- Vegetarian Week
- pilot did not decrease food waste.
- Patient food satisfaction is complex in older adults.
- Ongoing efforts are necessary to improve patient and planetary health through dietary interventions.
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