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Sustainability in Hospital Foodservice
MONDAY, OCTOBER 19
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Sustainability in Hospital Foodservice Author(s): E. Huang, M. Gregoire, C. Tangney, M. Stone; Rush University Medical Center, Chicago, IL Learning Outcome: The participant will be able to evaluate sustainable practices in hospital foodservice. This study examined sustainable practices used in hospital foodservice operations and explored factors that influence these practices. Data were collected from hospital foodservice directors (N⫽290; 29% response rate) who were members of the National Society for Healthcare Foodservice Management (HFM) or the American Society for Hospital Foodservice Administrators (ASHFSA). Directors were asked in an email to participate in an online questionnaire, facilitated by Survey Monkey. Results revealed a variety of sustainable practices had been implemented in hospital foodservice operations; most common were recycling efforts (fat, oil, grease 71%, cardboard 67%, batteries 44%, and paper 40%). Least common sustainable practices in hospital foodservice operations were composting (5%), and serving locally grown (4%) and organic (2%) foods. Hospitals in the Western United States were more likely (P⬍.05) to have implemented sustainable practices than were hospitals in the South or Northeast. Directors reported that hospital administrators had the strongest influence on their sustainability decisions (m⫽5.3 on 7-point scale). Results of regression analysis suggested that foodservice directors’ personal and subjective norms were constructs that best predicted their plans to implement sustainable practices in the future. Continued work is needed to improve sustainable practices in hospital foodservice operations. Funding Disclosure: None
Affordable Nutrition: Nutrient Profiling of Soups Using Nutrient Rich Foods (NRF) Indexes and Food Price Data Author(s): A. Drewnowski, C. D. Rehm; Epidemiology, University of Washington, Seattle, WA Learning Outcome: Participants will understand the calculation of Nutrient Rich Food scores and nutrient to price ratios and the application of these methods in the identification affordable and nutrient-rich foods. Background: There is an increasing need to identify affordable nutrientrich foods and food groups. Methods: Nutrient density of individual foods and beverages was measured using Nutrient Rich Foods (NRF) indexes, calculated per 100 kcal and serving size (reference amounts customarily consumed [RACC]). NRF indexes were based on nutrients to encourage and limit. Nutrient composition data were obtained from the USDA Food and Nutrition Database for Dietary Studies and industry sources. The Center for Nutrition Policy and Promotion (CNPP) price database supplied mean national food prices for 2001-02. More recent prices for select foods were obtained from a 2008 survey of Seattle supermarkets. Calculations measured energy density (kcal/100g), nutrient density (NRF indexes), energy cost and estimated nutrient to price ratio (NPR; NRF per unit/price per unit). Results: Primary analyses evaluated median NRF and NPR scores per RACC by food groups using CNPP prices. Comparisons between food groups found that some soups, chiefly tomato (NRF 100; NPR 170), had favorable scores when compared to fresh vegetables (NRF 43; NPR 149), raw tomatoes (NRF 38; NPR 127) and fresh fruit (NRF 62; NPR 166). Supplemental analyses with contemporary price data compared the NPR for soups with vegetables, fruit, juices and other foods, with the goal of confirming the primary results using alternative price data. Conclusions: The joining of nutrient profiling data and food prices provide a useful tool for identifying affordable and nutrient-rich foods and food groups. The goals of affordable nutrition are to provide consumers with optimum nutrition at an accessible cost. Funding Disclosure: Campbell Soup Company
Environmentally Friendly Foodservice System Practices in Maryland Hospitals
College Students Need Education to Support Environmental Sustainability Efforts
Author(s): E. Louden,1 A. McHale,1 S. Post,2 C. Koch,1 L. Dimitrov,1 G. Botteon,1 H. Pokrywka1; 1Johns Hopkins Bayview Medical Center, Baltimore, MD, 2Clinical Nutrition, Johns Hopkins Bayview Medical Center, Baltimore, MD
Author(s): D. Bloyd Null, S. Smith, A. Rider; Animal Science, Food and Nutrition, Southern Illinois University Carbondale, Carbondale, IL
Learning Outcome: To determine the current environmentally friendly foodservice practices of the hospitals in Maryland. Growing interest in conserving energy and natural resources has catalyzed research for adopting environmentally friendly practices in a corporate setting. A review of current literature reflects practices the foodservice industry can implement including: utilizing environmentally-friendly foodservice ware, composting, recycling, reusing, and sustainability. Maryland hospital foodservice systems were assessed to determine the popularity of environmentally friendly practices within each site. A blind online survey tool consisting of 15 questions was utilized to gather this information. The potential population for this study included 72 Maryland hospital foodservice directors (MHFD). The survey link was e-mailed to foodservice directors with instructions, a timeframe for completion, and one reminder email was delivered. A total of 29.5% (n⫽13) responded within the given timeframe. Results showed that 92.3% of participants are using locally grown food, 69.2% are using hormone free foods, 100% are employing measures of energy conservation, 84.6% recycle, 30.8% use methods other than trash landfills for food waste, and 15.4% are using disposable containers other than styrofoam. On the importance of adopting environmentally-friendly foodservice practices, responses ranged from not at all important (7.7%) to extremely important (53.8%). The survey’s results do not illustrate complete data on Maryland hospital foodservice system environmentally friendly practices due to the low return rate and variability in responses. Future research is needed to more accurately determine the current environmentally friendly foodservice initiatives that are in place in Maryland. Funding Disclosure: None
A-62 / September 2009 Suppl 3—Abstracts Volume 109 Number 9
Learning Outcome: To assess the importance of sustainable food practices among college students living in campus residence halls. Universities play a critical role in environmental sustainability, while educating environmentally responsible students. University dining facility directors recognize their role in sustainability by conserving water and energy through trayless dining as well as composting food waste and purchasing local foods. Popular press articles report environmental sustainability as the college class of 2012s most important cause. The objective of this study was to assess the attitudes of college students living in campus residence halls in relation to food sustainability practices implemented in the dining halls. A convenience sample of 652 (361 male; 257 female; 34 unknown) college students at Southern Illinois University Carbondale, aged 17-22, living in the residence halls, were surveyed during lunch at two dining halls. The survey consisted of three sections: attitudes toward food consumption; importance of sustainable food practices; and demographics. The survey was developed with the aid of a Delphi panel and pilot tested for reliability prior to use. Results were analyzed using SPSS version 16.0. Factor analysis with varimax rotation identified two primary food practice components, labeled: environmental practices and food purchasing. Combined, the two factors explained 64% of the variance. Notably, 61.5% of respondents indicated trayless dining as unimportant, yet water and energy conservation were top priorities. Analysis suggest while college students imply sustainability practices are important, they don’t connect the interrelationship of social, economic, and environmental factors. Results of this study indicate the need for sustainability education highlighting the interrelationship as well as strategies for social change. Funding Disclosure: None
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Sustainability in Hospital Foodservice Author(s): E. Huang, M. Gregoire, C. Tangney, M. Stone; Rush University Medical Center, Chicago, IL Learning Outcome: The participant will be able to evaluate sustainable practices in hospital foodservice. This study examined sustainable practices used in hospital foodservice operations and explored factors that influence these practices. Data were collected from hospital foodservice directors (N⫽290; 29% response rate) who were members of the National Society for Healthcare Foodservice Management (HFM) or the American Society for Hospital Foodservice Administrators (ASHFSA). Directors were asked in an email to participate in an online questionnaire, facilitated by Survey Monkey. Results revealed a variety of sustainable practices had been implemented in hospital foodservice operations; most common were recycling efforts (fat, oil, grease 71%, cardboard 67%, batteries 44%, and paper 40%). Least common sustainable practices in hospital foodservice operations were composting (5%), and serving locally grown (4%) and organic (2%) foods. Hospitals in the Western United States were more likely (P⬍.05) to have implemented sustainable practices than were hospitals in the South or Northeast. Directors reported that hospital administrators had the strongest influence on their sustainability decisions (m⫽5.3 on 7-point scale). Results of regression analysis suggested that foodservice directors’ personal and subjective norms were constructs that best predicted their plans to implement sustainable practices in the future. Continued work is needed to improve sustainable practices in hospital foodservice operations. Funding Disclosure: None
Affordable Nutrition: Nutrient Profiling of Soups Using Nutrient Rich Foods (NRF) Indexes and Food Price Data Author(s): A. Drewnowski, C. D. Rehm; Epidemiology, University of Washington, Seattle, WA Learning Outcome: Participants will understand the calculation of Nutrient Rich Food scores and nutrient to price ratios and the application of these methods in the identification affordable and nutrient-rich foods. Background: There is an increasing need to identify affordable nutrientrich foods and food groups. Methods: Nutrient density of individual foods and beverages was measured using Nutrient Rich Foods (NRF) indexes, calculated per 100 kcal and serving size (reference amounts customarily consumed [RACC]). NRF indexes were based on nutrients to encourage and limit. Nutrient composition data were obtained from the USDA Food and Nutrition Database for Dietary Studies and industry sources. The Center for Nutrition Policy and Promotion (CNPP) price database supplied mean national food prices for 2001-02. More recent prices for select foods were obtained from a 2008 survey of Seattle supermarkets. Calculations measured energy density (kcal/100g), nutrient density (NRF indexes), energy cost and estimated nutrient to price ratio (NPR; NRF per unit/price per unit). Results: Primary analyses evaluated median NRF and NPR scores per RACC by food groups using CNPP prices. Comparisons between food groups found that some soups, chiefly tomato (NRF 100; NPR 170), had favorable scores when compared to fresh vegetables (NRF 43; NPR 149), raw tomatoes (NRF 38; NPR 127) and fresh fruit (NRF 62; NPR 166). Supplemental analyses with contemporary price data compared the NPR for soups with vegetables, fruit, juices and other foods, with the goal of confirming the primary results using alternative price data. Conclusions: The joining of nutrient profiling data and food prices provide a useful tool for identifying affordable and nutrient-rich foods and food groups. The goals of affordable nutrition are to provide consumers with optimum nutrition at an accessible cost. Funding Disclosure: Campbell Soup Company
Environmentally Friendly Foodservice System Practices in Maryland Hospitals
College Students Need Education to Support Environmental Sustainability Efforts
Author(s): E. Louden,1 A. McHale,1 S. Post,2 C. Koch,1 L. Dimitrov,1 G. Botteon,1 H. Pokrywka1; 1Johns Hopkins Bayview Medical Center, Baltimore, MD, 2Clinical Nutrition, Johns Hopkins Bayview Medical Center, Baltimore, MD
Author(s): D. Bloyd Null, S. Smith, A. Rider; Animal Science, Food and Nutrition, Southern Illinois University Carbondale, Carbondale, IL
Learning Outcome: To determine the current environmentally friendly foodservice practices of the hospitals in Maryland. Growing interest in conserving energy and natural resources has catalyzed research for adopting environmentally friendly practices in a corporate setting. A review of current literature reflects practices the foodservice industry can implement including: utilizing environmentally-friendly foodservice ware, composting, recycling, reusing, and sustainability. Maryland hospital foodservice systems were assessed to determine the popularity of environmentally friendly practices within each site. A blind online survey tool consisting of 15 questions was utilized to gather this information. The potential population for this study included 72 Maryland hospital foodservice directors (MHFD). The survey link was e-mailed to foodservice directors with instructions, a timeframe for completion, and one reminder email was delivered. A total of 29.5% (n⫽13) responded within the given timeframe. Results showed that 92.3% of participants are using locally grown food, 69.2% are using hormone free foods, 100% are employing measures of energy conservation, 84.6% recycle, 30.8% use methods other than trash landfills for food waste, and 15.4% are using disposable containers other than styrofoam. On the importance of adopting environmentally-friendly foodservice practices, responses ranged from not at all important (7.7%) to extremely important (53.8%). The survey’s results do not illustrate complete data on Maryland hospital foodservice system environmentally friendly practices due to the low return rate and variability in responses. Future research is needed to more accurately determine the current environmentally friendly foodservice initiatives that are in place in Maryland. Funding Disclosure: None
A-62 / September 2009 Suppl 3—Abstracts Volume 109 Number 9
Learning Outcome: To assess the importance of sustainable food practices among college students living in campus residence halls. Universities play a critical role in environmental sustainability, while educating environmentally responsible students. University dining facility directors recognize their role in sustainability by conserving water and energy through trayless dining as well as composting food waste and purchasing local foods. Popular press articles report environmental sustainability as the college class of 2012s most important cause. The objective of this study was to assess the attitudes of college students living in campus residence halls in relation to food sustainability practices implemented in the dining halls. A convenience sample of 652 (361 male; 257 female; 34 unknown) college students at Southern Illinois University Carbondale, aged 17-22, living in the residence halls, were surveyed during lunch at two dining halls. The survey consisted of three sections: attitudes toward food consumption; importance of sustainable food practices; and demographics. The survey was developed with the aid of a Delphi panel and pilot tested for reliability prior to use. Results were analyzed using SPSS version 16.0. Factor analysis with varimax rotation identified two primary food practice components, labeled: environmental practices and food purchasing. Combined, the two factors explained 64% of the variance. Notably, 61.5% of respondents indicated trayless dining as unimportant, yet water and energy conservation were top priorities. Analysis suggest while college students imply sustainability practices are important, they don’t connect the interrelationship of social, economic, and environmental factors. Results of this study indicate the need for sustainability education highlighting the interrelationship as well as strategies for social change. Funding Disclosure: None