Guidance for Healthy and More Climate-Friendly Diets in Nursing Homes—Scenario Analysis Based on a Municipality’s Food Procurement

Reducing the climate impact of food provided for residents in nursing homes is challenging, as the diets for older, frail adults must be high in protein content and energy density while at the same time ensuring that the meals are palatable and recognizable. This study aimed at providing guidance on healthy and more climate-friendly diets for nursing homes in the City of Copenhagen. The goal was to decrease greenhouse gas emissions (GHGE) by at least 25% while at the same time providing nutritionally adequate and recognizable menus. First, food purchase data were compiled with datasets matching each food item to a proxy food item and then to databases containing GHGE and nutrient information. Secondly, two diet scenarios were modelled based on current procurement practices, i.e., an energy- and protein-dense diet and a standard protein-dense diet, and converted into guidelines for menu planning. The diets contained less total meat, especially beef, and significantly more pulses, nuts and seeds in order to increase protein content according to recommendations for older adults. Finally, a combined scenario was calculated to reflect the joint climate impact reduction. This kind of innovation in food procurement is required in order to achieve the necessary transition to a sustainable food system.

Public Policies for Agricultural Diversification: Implications for Gender Equity

Gender equity is recognized as central to sustainable development, but women still face significant constraints in accessing and controlling productive resources important for agricultural livelihoods. Identifying mechanisms (e.g., policies and interventions) in agriculture that enhance women's empowerment—a critical aspect of gender equity—is of paramount importance for sustainable development. In this study, we investigate how Brazil's flagship targeted public food procurement program, the National School Feeding Program (PNAE), influences women's empowerment in southern Brazil. We conducted household surveys on farm characteristics and practices, women's empowerment (e.g., participation in farm decision-making and control over income), and women's participation in social movements, with farmers (n = 75) who do and do not participate in the PNAE. We found that women were more empowered in households participating in the PNAE, and that this empowerment was associated with diversified farming systems. When women had greater levels of participation in farm management decisions, agrobiodiversity and use of agroecological practices were higher. We also show that women's participation in agroecological social movements was associated with significantly higher empowerment (both in control over income and greater participation in decision-making). This study identifies targeted public food procurement as a promising policy instrument with potential to link cross-sectoral Sustainable Development Goals (SDGs) to sustainably increase food production (SDG 2), provide economic opportunities for small-scale farmers (SDG 1), and create an economic space that women in agriculture can more easily access (SDG 5).

Understanding regional variation in the use of local food in public catering

PurposeThe main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share.Design/methodology/approachThe studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources.FindingsThe share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action.Originality/valueBy examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.

Analysis of regional government food reserves in West Java Province

The Law No. 18/2012 concerning food mentions that local governments determine the types and amounts of certain food reserves. Currently, the existence of regional government food reserve (RGFR) is still relatively varied, according to the capacity of local governments. This study aims to analyze management policies, the amount of RGFR, management problems and strengthening strategies. The research was conducted in March-April 2021 in Cianjur and Garut Districts, West Java Province. The analysis was carried out quantitatively and descriptive qualitatively. The results of the analysis show that the RGFR management policy in West Java is stipulated by Governor Regulation No. 37/2017 concerning the provision and distribution of RGFR, while in the study location the stipulation is through a Regent Regulation. In West Java, RGFR management collaborates with BULOG, with a RGFR amount target of around 1,200 tons (2020). At the study locations in Garut and Cianjur Districts, the amount of district government food reserves (DGFR) in 2020 was 50 tons and 33 tons, respectively. In Garut District, food procurement through third party partners and the district government already has a food storage warehouse, while in Cianjur District the management is in collaboration with BULOG. The problems in RGFR management, among others, are related to the capacity of the budget for food procurement, and the seriousness of local governments to increase it. To strengthen RGFR and DGFR, government policy support is needed to increase food production according to regional production potential, and continuously increase the amount and continue to improve the management system.

Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

Balancing the adoption of environmentally sustainable food systems in Australian healthcare and aged care settings whilst meeting nutritional requirements has never been more critical. This scoping review aimed to identify: the major authoritative reports/guidelines related to healthy and environmentally sustainable food procurement and foodservice in aged care and healthcare services released by international and Australian governments/organizations; and the scope of healthy and environmentally sustainable food procurement and foodservice research and training initiatives in aged care and healthcare services implemented in Australia over the past decade. A systematic search yielded n = 17 authoritative reports/guidelines and n = 20 publications describing Australian research and training initiatives. Implementation of healthy and sustainable food procurement and foodservices were limited by staff knowledge and self-efficacy, and unsupportive management. Further intervention and monitoring of healthy and sustainable food procurement and foodservice practices is needed. Whilst professionals working in and managing these services require upskilling to apply evidence-based approaches, no system-wide training programs are currently available. There is an urgent need to resolve the existing gap between recommendations to adopt environmentally sustainable practices and staff training across these sectors.