MEDICUS May 2022

C O V E R S T O R Y – C L I M A T E C H A N G E A C T I O N E nvironmentally sustainable food practices in hospitals offer an opportunity for multiple benefits – reducing hospitals’ environmental footprint, educating patients, staff and visitors, positively contributing to the broader food system, and improving the bottom line. All hospital staff can contribute towards environmentally sustainable food initiatives, from doctors and nurses to food service personnel, dietitians and support services, alongside those in executive leadership. Of the vast amount of total waste produced by hospitals, food waste accounts for 17-74 per cent. 1 Beyond the waste, the overall environmental footprint of food provided to patients in hospitals is significant, considering the energy, water and natural resources used to produce, transport, distribute, process and prepare food. 1 Traditionally, hospitals work off a manual, paper-based menu system where patients are required to order well in advance and receive three main meals and snacks, at times often not suited to them. Food wastage is excessive due to this model. Fortunately, this major hotspot is now being addressed by an increasing number of Australian hospitals. In contrast to a traditional food service model, the room service model and electronic menu ordering systems have now been recognised as an ideal model. By reducing time between ordering and delivery, and providing greater choice to patients, food waste is reduced, and patient satisfaction is increased. 2,3 Evidence shows that patients also have an improved energy and protein intake, important for their recovery. 2,3 The Mater Private Hospital in Queensland was the first hospital in Australia to implement this model in 2013. Since then, more hospitals have redesigned their food services in the same way. 4 Such a model also provides more opportunity to incorporate local and seasonal produce. This benefits local Australian farmers and reduces food miles embedded in the food service system. Various hospitals around the country have also pursued food reuse strategies. Queanbeyan Hospital in New South Wales has partnered with food rescue organisation OzHarvest to collect and redistribute unused packaged food to various community groups. 5 In 2019-2020 at Queanbeyan, this saved 73kg of food waste from landfill. Excess hospital meals produced by the Melbourne Health Central Production Kitchen in Victoria are collected by OzHarvest and delivered to Northpoint Centre, to provide emergency food relief to the community. About 100 main meals are donated daily, reducing food sent to landfill and associated greenhouse gas emissions, as well as saving on landfill costs. 6 Cairns and Hinterland Health Service developed an internal policy to guide collection, sanitisation and re-serving of unopened oral nutrition supplements previously returned on a patient’s tray. How Australian hospital kitchens are adopting sustainable food practices Stefanie Carino, PhD Sustainable Healthcare Program Manager Climate and Health Alliance Comfort plus: Partnering with celebrity chef, Luke Mangan, Mater introduced a range of restaurant-inspired meals to patients across its private hospitals in 2021. Flexible model: The Mater Food Services Team with restaurateur and celebrity chef Luke Mangan. Photo: Mater Group Photo: Mater Group 26 M E D I C U S M AY 2 0 2 2