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

Anne Dahl Lassen,Matilda Nordman,Lene Møller Christensen,Anne Marie Beck,Ellen Trolle

doi:10.3390/nu13124525

Anne Dahl Lassen, Matilda Nordman + Show 3 more

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https://doi.org/10.3390/nu13124525

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Abstract

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.

Highlights

The current food system is responsible for approximately a third of global anthropogenic greenhouse gas emissions (GHGE) [1] and accounts for a significant proportion of the planet’s environmental challenge, including nitrogen and phosphorus emissions, land use, freshwater use, biodiversity loss and pesticide emissions [2]
Within the area of care for older adults, nursing homes where the hot meals are provided by a catering company accounted for 5% of the purchased food and the municipality’s catering service supplying “meals on wheels” and hot meals to nursing homes accounted for 7% of the purchased food
Reducing the climate impact of food provided for residents in nursing homes is challenging, as the diets for older adults should be high in protein content while at the same time ensuring that the meals are palatable and recognizable

Summary

Introduction

The current food system is responsible for approximately a third of global anthropogenic greenhouse gas emissions (GHGE) [1] and accounts for a significant proportion of the planet’s environmental challenge, including nitrogen and phosphorus emissions, land use, freshwater use, biodiversity loss and pesticide emissions [2]. The European Union Green Public Procurement program provides a voluntary framework to encourage public bodies to procure sustainable goods and services. This includes specifications with the goal of increasing the consumption of pulses, vegetables, fruits, whole grains and nuts whilst having the same recommended nutrient intake for the clients [4]. Public procurement of organic food products has been widely applied and called for at different governmental levels in the EU in order to expand organic farmland [7] In 2021, the WHO [6] submitted an action framework to support the development and implementation of food procurement and related service policies for a healthy diet that incorporates sustainable actions via, e.g., sustainable purchasing of local and seasonal food

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