Implementing healthy and sustainable catering in Scotland's public sector
This project aims to enhance the daily provision of healthy food to nearly 3 million school children and tens of thousands of patients across 278 NHS hospitals in Scotland.
Funded by Scottish Government, the research represents a key element for the implementation of the Good Food Nation policy.
Research methods employed to achieve this ambitious goal include: a systematic literature review to develop a robust synthesis of the case for healthy and sustainable menus; semi-structured interviews with policy makers, food procurement officials and heads of catering to identify exemplar menus and operational support needs for their effective implementation; and cost analysis of at least 25 menu cycles to address the barrier of perceived costs of providing healthy and sustainable menus.
Outputs from this project include:
- a final report including case studies and other supporting data
- a toolkit to assist procurement officers and caterers to shift current practice across the public sector in Scotland.
Tîm y prosiect
This research was made possible through the support of the following organisations: