Implementing Healthy and Sustainable Food Practices in a Hospital Cafeteria: A Qualitative Look at Processes, Barriers, and Facilitators of Implementation

@inproceedings{Dauner2011ImplementingHA,
  title={Implementing Healthy and Sustainable Food Practices in a Hospital Cafeteria: A Qualitative Look at Processes, Barriers, and Facilitators of Implementation},
  author={Kim Nichols Dauner and Lara J Lacaille and Jennifer Feenstra Schultz and Jamie Harvie and Jill M Klingner and Rick A Lacaille and M. Branovan},
  year={2011}
}
The health care industry is in the unique position to model healthfulness in food systems. However, there is little available information on the processes that hospitals have used to change food environments. To assess such processes, interviews were conducted with hospital and community members involved in food management and service at a mid-sized Midwestern hospital. Results indicate that incorporating more nutritious and sustainable foods in a hospital is a dynamic process that must… CONTINUE READING

Similar Papers

Topics from this paper.

References

Publications referenced by this paper.
SHOWING 1-10 OF 16 REFERENCES

Fresh, local and organic—a successful recipe for improving Europe’s hospital food

M. Cottingham
  • Available at: http://www.sustain.org/hcwh/details. cfm?type=document&ID=1829. Accessed March
  • 2011
VIEW 1 EXCERPT

Green Guide for Health Care Food

J Harvie, M Gottlieb, R Anderson, M Kulick, G. Vittori
  • http://www.gghc.org/documents/ TechBriefs/GGHC_TechBrief_Food_080627.pdf. Accessed March
  • 2011

Menu of change: a 2008 survey of healthy food in health care pledge hospitals

J. Harvie
  • Available at: http://www.noharm.org/lib/downloads/ food/Menu_of_Change.pdf. Accessed March
  • 2011
VIEW 1 EXCERPT

Redefining healthy food: an ecological health approach to food production, distribution, and procurement

J. Harvie
  • Available at: http://www.healthdesign.org/sites/ default/files/Designingthe21stCenturyHospital.pdf. Accessed March
  • 2011
VIEW 1 EXCERPT