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Health and sustainability in public meals: an explorative review
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0003-3948-5714
Kristianstad University, Faculty of Natural Science.
Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).ORCID iD: 0000-0001-7331-1684
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2020 (English)In: International Journal of Environmental Health Research and Public Health, ISSN 1687-9805, Vol. 17, no 2, p. 1-16Article in journal, Editorial material (Refereed) 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

Place, publisher, year, edition, pages
MDPI, 2020. Vol. 17, no 2, p. 1-16
Keywords [en]
health; sustainability; public meals; Europe
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-20276DOI: 10.3390/ijerph17020621ISI: 000516827400242OAI: oai:DiVA.org:hkr-20276DiVA, id: diva2:1386733
Available from: 2020-01-19 Created: 2020-01-19 Last updated: 2020-04-02Bibliographically approved

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Publisher's full texthttps://www.mdpi.com/search?q=&authors=H%C3%B6ijer&journal=ijerph&article_type=&search=Search&section=&special_issue=&volume=&issue=&number=&page=

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Höijer, KarinMustafa, ArwaNyberg, MariaOlsson, ViktoriaRothenberg, ElisabetSepp, HannaWendin, Karin
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Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskapFaculty of Natural ScienceAvdelningen för Mat- och måltidsvetenskapForskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet
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