Sustainable Food Consumption in Nursing Homes: Less Food Waste with the Right Plate Color?
| Autor: | Lukasz Andrzej Derdowski, Kai Victor Hansen |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
lcsh:TJ807-830 Geography Planning and Development lcsh:Renewable energy sources Management Monitoring Policy and Law 03 medical and health sciences 0302 clinical medicine Environmental health Sustainable agriculture medicine matavfall 030212 general & internal medicine lcsh:Environmental sciences lcsh:GE1-350 Consumption (economics) 0303 health sciences Renewable Energy Sustainability and the Environment lcsh:Environmental effects of industries and plants Samfunnsvitenskap: 200 [VDP] pilot study Social environment medicine.disease sustainability nursing home Food waste Malnutrition lcsh:TD194-195 sykehjem food waste Sustainability Position (finance) plate colors Business Nursing homes |
| Zdroj: | Sustainability Volume 12 Issue 16 Sustainability, Vol 12, Iss 6525, p 6525 (2020) |
| Popis: | The problem of unsustainable food consumption among vulnerable residents of nursing homes who suffer from dementia is often multifaceted. From an individual perspective, people with dementia who do not finish their meals are likely to encounter serious health issues associated with malnutrition. Moreover, at the institutional level, nursing homes generate tons of nonrecoverable food waste each year, impairing not only their economic position but also the natural and social environment at large. The purpose of this study is to explore the possibility of reducing food waste in Norwegian nursing homes by appraising how large this reduction could be as one replaces traditional dining white porcelain with plates with diverse color combinations. A quasi-experimental method was adopted. The results of the pilot study were extrapolated to the annual amount of food wasted at the national level. The findings indicate that, on average, 26% of food was thrown away when served on white plates compared to only 9% when served on one of the colored plate options tested. Nationally, approximately 992.6 tons of food per year could potentially be saved with only a single change, ultimately ameliorating the unsustainable food consumption problem among residents of nursing homes. |
| Databáze: | OpenAIRE |
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