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Health and sustainability in public meals: an explorative review
Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.ORCID-id: 0000-0003-3948-5714
Högskolan Kristianstad, Fakulteten för naturvetenskap.
Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).ORCID-id: 0000-0001-7331-1684
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2020 (engelsk)Inngår i: International Journal of Environmental Research and Public Health, ISSN 1661-7827, Vol. 17, nr 2, artikkel-id 621Artikkel i tidsskrift, Editorial material (Fagfellevurdert) Published
Abstract [en]

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

sted, utgiver, år, opplag, sider
2020. Vol. 17, nr 2, artikkel-id 621
Emneord [en]
health; sustainability; public meals; Europe
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-20276DOI: 10.3390/ijerph17020621ISI: 000516827400242OAI: oai:DiVA.org:hkr-20276DiVA, id: diva2:1386733
Tilgjengelig fra: 2020-01-19 Laget: 2020-01-19 Sist oppdatert: 2020-10-27bibliografisk kontrollert

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Höijer, KarinMustafa, ArwaNyberg, MariaOlsson, ViktoriaRothenberg, ElisabetSepp, HannaWendin, Karin

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