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Titre : | Sustainability in Hospital Food Catering: How We Can Adapt to the New Reality (2022) |
Auteurs : | Kalliopi Anna Poulia |
Type de document : | Article |
Dans : | Kompass Nutrition & Dietetics (Vol. 2, n° 2, 2022, November 2022) |
Article en page(s) : | p. 71-72 |
Note générale : | https://doi.org/10.1159/000526465 |
Langues: | Anglais |
Descripteurs : |
HE Vinci Alimentation durable ; Evolution scientifique et technique ; Nutrition ; Prestations des soins de santé ; Services alimentaires ; Services de santé |
Résumé : |
Purpose: The healthcare sector is an important area for sustainable food initiatives, given its inherent mission to heal and its substantial impact on the food system. Foodservice managers can take part in these initiatives by using sustainable menu practices (SMPs). This study aimed to explore managerial perceptions of barriers and facilitators to adopting SMPs in Québec healthcare institutions.
Methods: Seventeen foodservice managers were recruited through purposeful sampling to participate in a qualitative semistructured interview. The Diffusion of Innovations theory was used to assess the main determinants of the diffusion of an innovation (SMPs) through a complex social system (healthcare organization). Results: Participants reported more barriers than facilitators. Lack of support at many levels was recognized as a major hindrance to SMP adoption, as were shortfalls in political directives. Increased collaboration between all food system actors and better communication in healthcare were perceived as needed for increased SMP adoption. Conclusions: This research contributes to an in-depth understanding of managerial experiences in SMP adoption in various regional and healthcare settings. Findings suggest the need for support and strategies that would remove important barriers for foodservice managers and contributed to the development of a guide to support foodservice managers in implementing SMPs. |
Disponible en ligne : | Oui |
En ligne : | https://www.karger.com/Article/FullText/526465 |