Sustainability in Hospital Foodservice

Abstract

This research documented hospital foodservice sustainable practices, examined foodservice directors' perceptions and attitudes on sustainability, and explored intention to adopt sustainable practices. Results indicated that recycling fat, oil, grease, cardboard, and paper were the most common sustainable practices. Least common practices were composting and serving organic and locally grown foods. Sustainable practices differed based on director age, gender, registered dietitian status, region of the country, and number of foodservice employees. Perception of others (subjective norm), directors' personal sense of obligation (personal norm), and perceived control (perceived behavior control) had the greatest influence on intent to implement sustainable practices.

Keywords:

• sustainable practices
• green industry
• healthcare
• foodservice operations
• recycling
• Theory of Planned Behavior
• waste reduction