Exploring Environmentally Sustainable Hospital Foodservices

Unsustainable healthcare and food systems require urgent transformation to achieve planetary and human health for future generations. The aim of this thesis was to describe environmentally sustainable hospital foodservices across the food supply chain from the literature, in practice and in policy, to facilitate future action towards environmentally sustainable hospital foodservices for patients. This research identified an array of sustainable foodservice practices, challenges, drivers and supports for sustainable foodservices. To drive widespread change, education and training is needed for the current and future workforce, an internal hospital culture that values environmental sustainability, and a united public policy approach.