Toward sustainable food service systems: Dietitians' perspectives on digitalization

BackgroundIntegrating digital applications-which provide convenience across many domains-into Food Service Systems (FSS) plays a key role in improving operational efficiency and ease. This study aimed to evaluate the professional experiences of dietitians working in FSS and their perspectives on innovative developments within the context of sustainability.MethodsThis descriptive, cross-sectional study included 70 dietitians employed in FSS. Data were collected through an online survey developed after expert consultation. The survey addressed demographic characteristics, professional practice experiences, stages of the service process where digitalization could facilitate work, and perspectives on digital menu planning.ResultsA weak but statistically significant positive correlation was identified between the ranking of professional issues encountered by dietitians and the ranking of consumer dissatisfaction (ρ = 0.280, p < 0.05). Most respondents (89.2%) reported no general difficulties in professional processes, while 70% indicated that digitalization could facilitate FSS-related tasks. A significant difference by graduation degree was observed in tendencies toward digitalization in sustainable menu planning, specifically in seasonal food selection (p < 0.05).ConclusionDigital applications may contribute to the perceived facilitation of work processes, according to dietitians' evaluations. The integration of professional experiences and digital tools across food service operations may enhance workflow efficiency and support the implementation of innovative practices as technological advancements continue.