Wilson Elisa D, Garcia Alicia C
Division of Food and Nutritional Sciences, Brescia University College at the University of Western Ontario, London, ON, Canada.
Can J Diet Pract Res. 2011 Spring;72(1):43-7. doi: 10.3148/72.1.2011.43.
Sustainability and the environment are issues influencing individual and organizational choices on purchasing, waste management, and energy-saving practices. The food service industry and related stakeholders have reported active pursuit of initiatives to reduce environmental impacts. We examine reported environmentally friendly practices being implemented in the food service industry and consider ways in which health care or hospital food services can adopt some of these programs. Building and equipment, waste management, food, and non-food supplies and procurement are considered. Suggestions are made for small changes to start the green initiative in each of these areas. A health care food service department is a large consumer of resources, and therefore food service workers, managers, dietitians, and administrators can make a significant difference by supporting and adopting environmentally friendly practices. Further studies are needed to determine which practices are currently being implemented in health care facilities in Canada, as well as perceived facilitators and barriers to these practices in the food service area.
可持续性与环境是影响个人和组织在采购、废物管理及节能实践方面做出选择的问题。食品服务行业及相关利益相关者报告称积极推行各项举措以减少对环境的影响。我们研究了食品服务行业中已报告的正在实施的环保实践，并思考医疗保健或医院食品服务可采用其中一些项目的方式。我们考虑了建筑与设备、废物管理、食品以及非食品供应与采购等方面。针对在这些领域中的每一个启动绿色倡议的小改变提出了建议。医疗保健食品服务部门是资源的大消费者，因此食品服务工作人员、经理、营养师和管理人员通过支持和采用环保实践可产生重大影响。需要进一步研究以确定加拿大医疗保健机构目前正在实施哪些实践，以及食品服务领域中这些实践的感知促进因素和障碍。
