A system of process indicators for the implementation of sustainable food systems in the European Healthcare Services

Abstract

The existing agro-industrial food system exerts a significant social and environmental toll, and is a major contributor to the current eco-social crisis. Urgent public policies are needed to foster sustainable food systems that recognise the interdependence between climate, ecosystems, biodiversity and societies. In this regard, hospitals, as “anchor institutions”, can strategically exploit their position to influence beyond the hospital, by promoting healthy and sustainable diets and supporting the local community and economy through Sustainable Public Food Procurement. As such, reimagining foodservices in hospitals is a key part of the movement towards planetary healthcare. This study aims to develop a practical System of Indicators that will support decision-making in processes related to developing Sustainable Food Systems in European hospitals. The methodology is based on a multi-step analysis of qualitative research that includes Focus Groups, Delphi Analysis and a Panel of Experts, along with an empirical analysis via case study visits. A final System of Indicators is developed, comprising 4 principles, 10 criteria, and 31 indicators designed to stimulate processes for building frameworks of collective reflection. This system serves as an effective tool for self-evaluation, to improve the execution of projects and processes in order to move towards more Sustainable Food Systems.

Keywords

• Sustainable food systems
• Healthcare services
• Europe
• Indicators
• Food procurement
• Diet advice