Sustainability of Hospital Catering Services: Water and Carbon Footprint

Authors : Hatice Baygut, Saniye Bilici

Pages : 303-313

Doi:10.24323/akademik-gida.1610387

View : 61 | Download : 124

Publication Date : 2024-12-31

Article Type : Research Paper

Abstract :It is important that mass catering services in hospitals adhere to health quality standards and are carried out sustainably and reliably, aligning with the planning of patients’ nutritional treatments in clinical services. This study aims to analyze the carbon and water footprints of menus used in hospital catering services. The research was conducted across all four seasons, with 31-day months included to standardize the number of days in the selection of seasonal menus. Among the menus, one of the most frequently prepared meals using traditional production methods was selected separately for lunch and dinner. In the study, carbon and water footprint calculations were performed for pre-selected meals used in hospital catering services. During spring, summer, autumn, and winter, the carbon footprint levels of the first meal group were significantly higher than those of the second and third meal groups (p<0.001). Similarly, in all seasons, the water footprint levels of the first meal group were significantly higher than those of the second and third meal groups (p<0.001). Hospital catering services, which primarily serve patients, staff, and visitors within mass nutrition systems, play a vital role in protecting health, supporting medical nutrition treatments, and contributing to the sustainable nutrition chain. In this context, to ensure sustainability in hospital catering services, it is essential to develop guidelines tailored to public catering systems and consider the carbon and water footprints of these menus.
Keywords : Sürdürülebilirlik, Karbon ayak izi, Su ayak izi, Yemek hizmetleri, Hastane