Health and Sustainability in Public Meals: An Explorative Review
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Health and Sustainability in Public Meals : An Explorative Review. / Höijer, Karin; Lindö, Caroline; Mustafa, Arwa; Nyberg, Maria; Olsson, Viktoria; Rothenberg, Elisabet; Sepp, Hanna; Wendin, Karin.
In: International Journal of Environmental Research and Public Health, Vol. 17, No. 2, 621, 2020.Research output: Contribution to journal › Review › Research › peer-review
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TY - JOUR
T1 - Health and Sustainability in Public Meals
T2 - An Explorative Review
AU - Höijer, Karin
AU - Lindö, Caroline
AU - Mustafa, Arwa
AU - Nyberg, Maria
AU - Olsson, Viktoria
AU - Rothenberg, Elisabet
AU - Sepp, Hanna
AU - Wendin, Karin
PY - 2020
Y1 - 2020
N2 - The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their "normative influence" on peoples' food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: "Health as embracing sustainability", "Sustainability as embracing health" and "Health and sustainability as separate concepts". However, a clear motivation for addressing both health and sustainability is most often missing.
AB - The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their "normative influence" on peoples' food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: "Health as embracing sustainability", "Sustainability as embracing health" and "Health and sustainability as separate concepts". However, a clear motivation for addressing both health and sustainability is most often missing.
KW - Europe
KW - health
KW - public meals
KW - sustainability
U2 - 10.3390/ijerph17020621
DO - 10.3390/ijerph17020621
M3 - Review
C2 - 31963692
AN - SCOPUS:85078194373
VL - 17
JO - International Journal of Environmental Research and Public Health
JF - International Journal of Environmental Research and Public Health
SN - 1661-7827
IS - 2
M1 - 621
ER -
ID: 235855854