Work

Sustainability and nutritional composition of food offer and choices in three hospital canteens in Italy

Year: 2024

Type: article

Abstract: O/tray, respectively. Differences occurred depending on sex and typology of work. In conclusion, regardless of the differences in the number of food options offered in the three canteens, the choices tended to be suboptimal from a nutritional perspective. The most sustainable choices were made in the canteen without beef on offer. Measures should be taken to increase the variety of vegan and vegetarian options on offer and to improve food choices in terms of nutritional composition and environmental sustainability. This could be done through educational programmes focused on increasing awareness on their diet, and practical indications on how to compose a complete and low impact meal.

Source: Heliyon

DOI: 10.1016/j.heliyon.2024.e39317