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Environmental Performance Indicators Used in Healthcare Foodservices: A Scoping Review
Sharon Ong1, Mark Lawrence2, Mike Forrester3
1School of Exercise and Nutrition Sciences, Deakin University, Melbourne Burwood Campus, Burwood, VIC, Australia.
Summary
Healthcare foodservice sustainability is crucial for the United Nations Sustainable Development Goals. This review found 51 indicators but identified significant gaps in their integration into Australian policies, hindering progress measurement.
Area of Science:
- Environmental Science
- Public Health
- Food Systems Analysis
Background:
- Healthcare foodservices significantly impact environmental sustainability, aligning with UN Sustainable Development Goals (SDGs) through emission reduction, waste minimization, and promoting sustainable diets.
- International evidence on environmental sustainability indicators in healthcare foodservices is growing.
- Assessing alignment with Australian standards and policies is crucial for effective implementation.
Purpose of the Study:
- To identify international evidence on environmental sustainability indicators used in healthcare foodservices.
- To examine the alignment of these indicators with relevant Australian standards and policies.
- To inform strategies for enhancing environmental sustainability in Australian hospital foodservices.
Main Methods:
- A scoping review following Joanna Briggs Institute methodology and PRISMA-ScR guidelines.
- Systematic searches of Ovid Medline All, EBSCO Environmental Complete, and EBSCO Global Health databases.
- Extraction and synthesis of environmental sustainability indicators using the Foodservice Systems Model and SDGs, followed by a policy scan and content mapping against Australian standards.
Main Results:
- Fifty studies yielded 51 environmental sustainability indicators across various foodservice domains (procurement to quality systems).
- Key identified gaps include scope 3 emissions reporting, inconsistent waste measurement, and limited integration into quality audits.
- A significant misalignment was found, with most indicators absent or only partially embedded in current Australian food, nutrition, and sustainable procurement policies.
Conclusions:
- Assessing and benchmarking environmental sustainability in Australian hospitals faces considerable challenges.
- The absence of agreed-upon, feasible indicators impedes the evaluation of progress towards the Sustainable Development Goals in this sector.
- Further development and integration of standardized indicators are necessary to drive environmental sustainability in healthcare foodservices.
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