Nutrition in healthcare: less waste, more plant-based

Healthcare institutions face a dual challenge: offering healthier food while reducing CO₂ emissions at the same time. Nutrition is playing an increasingly important role in this. The RIVM has mapped out which measures are effective according to scientific research and how these are applied in practice.

Less waste, adequate nutritional intake

Available research focuses mainly on reducing food waste. This appears possible without patients falling short on energy and protein intake. This is important for their recovery.

An effective measure is to let patients decide what and when they eat. This can be done through electronic ordering systems or by offering several smaller portions. As a result, less food is left untouched. Support during mealtimes also helps, for example by removing packaging or assisting patients with eating.

Encouraging plant-based choices

Research shows that staff and visitors are more likely to choose meals with plant-based proteins when these are presented more prominently. Appealing naming also plays a role. This approach is known as nudging.

It is also effective to offer vegetarian and healthy options as the default. Examples include a wrap with falafel and vegetables or lentil soup. Staff show greater acceptance of these changes when they receive information about the importance of healthy and sustainable nutrition.

Examples from practice

In practice, healthcare institutions are already working on adjustments to their food offerings. One hospital, for example, offers a wider range of vegan, vegetarian, and whole grain products for staff and visitors. Healthier options such as fruits and vegetables are also priced lower than less healthy alternatives.

At another hospital, patients can choose high-protein meals and are offered smaller portions at multiple times throughout the day.

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