{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T15:44:32Z","timestamp":1790264672158,"version":"4.1.0"},"reference-count":36,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,12,10]],"date-time":"2024-12-10T00:00:00Z","timestamp":1733788800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Nutrition &amp; Dietetics"],"published-print":{"date-parts":[[2025,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Aims<\/jats:title><jats:p>Healthcare foodservices substantially impact global environmental changes. This study investigated environmentally sustainable practices in Australian health foodservices; and perceptions of the influence of COVID\u201019 on foodservice environmental sustainability.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>An observational study was undertaken collecting data at two time points (2019 and 2022) via a pre\u2010workshop survey with healthcare foodservice stakeholders. The survey used rating scales and free text options to explore sustainable practices, perceived barriers and enablers to sustainable practices, and a free\u2010text response on the impact of COVID\u201019. Analysis included independent samples <jats:italic>t<\/jats:italic>\u2010tests (continuous, normally distributed),\u00a0Mann\u2013Whitney <jats:italic>U<\/jats:italic> tests (continuous non\u2010normally distributed data), and Pearson chi\u2010squared tests (categorical data). A qualitative analysis of free text responses to a single question about the impact of COVID\u201019 was used to identify, analyse, and report positive and negative aspects of COVID\u201019 for sustainable foodservice practices.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>Demographic and employment characteristics were similar between timepoints <jats:italic>n<\/jats:italic>\u2009=\u200937 (2019) and <jats:italic>n<\/jats:italic> = 30 (2022), except for number who had attended\u00a0sustainability training (<jats:italic>n<\/jats:italic> = 14, 38.8% vs <jats:italic>n<\/jats:italic> = 19, 63.3%; <jats:italic>p<\/jats:italic>\u2009=\u20090.038). There were fewer private hospital (<jats:italic>n<\/jats:italic> = 6, 16.2% vs n = 0), (0%) and more rural site representation in 2022 (<jats:italic>n<\/jats:italic> = 2, 5.4% vs <jats:italic>n<\/jats:italic> = 13, 43.3%; <jats:italic>p<\/jats:italic>\u2009&lt;0.001). Sustainable foodservice practices were consistent across timepoints (overall mean (SD) sum score for sustainable practices 63.3 (20.7) vs 61.3 (20.4); <jats:italic>p<\/jats:italic>\u2009=\u20090.715), with recycling cardboard (<jats:italic>n<\/jats:italic> = 27, 90.0% vs <jats:italic>n<\/jats:italic> = 22, 84.6%), and the use of reusable cutlery (<jats:italic>n<\/jats:italic> = 26, 86.7% vs <jats:italic>n<\/jats:italic> = 22, 84.6%) the most prevalent practices at both timepoints. A \u2018lack of equipment\u2019 was the primary reported barrier while passionate staff (\u201cchampions\u201d) was the primary reported enabler. Participants reported that the COVID\u201019 pandemic led to an increase in single\u2010use disposable items.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>This study describes negligible changes in reported environmental sustainability practices by Australian healthcare foodservice stakeholders from 2019 to 2022. The study provides useful information on sustainability beliefs and practices in healthcare foodservices.<\/jats:p><\/jats:sec>","DOI":"10.1111\/1747-0080.12916","type":"journal-article","created":{"date-parts":[[2024,12,10]],"date-time":"2024-12-10T11:38:47Z","timestamp":1733830727000},"page":"104-114","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Reported foodservice environmental sustainability practices in Australian healthcare and aged care services pre and post the onset of COVID\u201019"],"prefix":"10.1111","volume":"82","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4938-5362","authenticated-orcid":false,"given":"K.","family":"MacKenzie\u2010Shalders","sequence":"first","affiliation":[{"name":"Nutrition and Dietetics Research Group, Faculty of Health Sciences and Medicine Bond University  Robina Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J.","family":"Higgs","sequence":"additional","affiliation":[{"name":"Nutrition and Dietetics Research Group, Faculty of Health Sciences and Medicine Bond University  Robina Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D.","family":"Cruickshank","sequence":"additional","affiliation":[{"name":"Statewide Foodservices, Department of Dietetics and Foodservices Royal Brisbane and Women's Hospital  Herston Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"X.","family":"Tang","sequence":"additional","affiliation":[{"name":"Nutrition and Dietetics Research Group, Faculty of Health Sciences and Medicine Bond University  Robina Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9541-6129","authenticated-orcid":false,"given":"J.","family":"Collins","sequence":"additional","affiliation":[{"name":"Monash University Department of Nutrition, Dietetics and Food Level 1  Notting Hill Victoria Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,12,10]]},"reference":[{"key":"e_1_2_10_2_1","unstructured":"United Nations.Ensure sustainable consumption and production patterns department of economic and social affairs statistics division: United Nations 2023. 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