Green Solutions

Sustainable catering

Everything from soup to nuts about healthy foods

Food is a gift from the earth, providing nutrition and energy for sustenance, and sending us on the savory ride. However, people in Hong Kong are increasingly making unhealthy dietary choices, consuming more meat and fat, and less vegetables and fruits. The problem with industrialized food production practices has also become evident. This is not only bad for our health. It is bad for the planet's health as well. Here is why:

With the consumption of more calories, fat, salt, sweeteners, meat and diary products, and less consumption of vegetables and grains, diet-related diseases increases. Cardiovascular diseases, stroke, diabetes, obesity and some cancers are known to be associated with this type of dietary habit. That brings about sufferings and health care cost to the people and the society.
It is estimated that approximately 70% of all antibiotics are given to animals for non-therapeutic purposes in livestock farming, in order to drive growth and prevent infections. This antibiotic overuse contributes to resistance transmitted to humans.
Pesticides and fertilizer overuse pollutes the air and water.
The food industry accounts for 33% of global greenhouse gas emission. Greenhouse gases are generated from livestock farming and agricultural practices, land use change, transportation and processing, and food waste. Producing animal-based foods makes for two-thirds of agricultural emission, while plant-based foods generally have lower environmental impacts.

The EAT-Lancet Commission outlines a planetary health diet, giving recommendations on what a diet that benefits both people and the planet looks like.

A pictorial representation of the planetary diet, from EAT-Lancet Commission Summary Report

A planetary health plate should consist, by volume, of approximately half a plate of vegetables and fruits; the other half, displayed by contribution to calories, should consist of primarily whole grains, plant protein sources, unsaturated plant oils, and (optionally) modest amounts of animal sources of protein.

By shifting to this diet, it's estimated that 11 million premature adult deaths can be prevented a year, and lead to a sustainable global food system by 2050.

Changing to a plant-based diet can help the planet. Plant-based proteins require less water and land to produce, and they have a significantly lower carbon footprint. If all Americans forgo meat for one day every week, the carbon savings is the same as taking 19.2 million cars off the road for a year.

By shifting to the planetary diet,

11 million premature deaths can be prevented a year,

and lead to a sustainable global food system

Healthy diets are fundamental to the well-being of people and the planet. We can promote the planetary health diet in our practices, and provide better food choices for patients, staff and visitors in our institutions.

Gradually shift to the planetary health diet personally and for the food served within the institution. Counsel patients on adopting better dietary habits.
- Reduce the amount of meat consumed and increase the portion of plant-based protein.
- Reduce the amount of processed meat consumed, which is a group 1 carcinogen.
- Avoid purchasing meat raised with routine use of non-therapeutic antibiotics
- Replace unhealthy beverages and snacks from vending machines with better options, such as whole fruit, low-fat low-sugar snacks, low-sugar juice
Purchase locally and sustainably grown products, avoiding long distance food transport, which means less overuse of plastic packaging, chemical preservatives, fuel consumption and air pollution. Additionally, the local economy will be supported.
Host culinary contests to promote healthy diets and bring out the best chefs in hospitals.
Review purchasing practices and menus to reduce food waste. Consider composting food waste on-site or transfer it to off-site composters. Donate fresh but unwanted food to local food banks.
Establish an overarching food policy for the institution, and reform food provision within the institution, bringing together professionals to form a multidisciplinary team, including dietitians, catering staff, procurement managers, nurses and doctors.

Some practical ideas

Successful stories

Tasty creative plant-based menu

The culinary team at the University of California San Francisco Health joined the Cool Food Pledge, aiming to reduce their food-related emission by 25% by 2030. They started working to increase plant-based menu items and decrease animal proteins since 2016:

Replacing their 100% beef burger with 70/30 mushroom blended burger
Reducing the number of dishes with beef from approximately 20 menu items in 2017 to 3 by 2020 on the patient menu
Launching the “roots and shoots” menu concept which made the plant proteins the centre of the plate

Reduced beef procurement by 28%

Increased legumes procurement by 13%

Increase plant-based milk use almost 70%

Reduced climate impact of the food they serve by 12.5% overall by 2020, which is the annual equivalent of taking 455 cars off the road annually

Making the facts known

In January 2018, four hospitals in the New York-Presbyterian (NYP) network launched the Meatless Monday campaign to engage and educate staff, students and community members on the personal and environmental benefits of plant-based diet. Various measures were implemented, including:

Offering a vegetarian entrée on Mondays at a discounted price
Promoting the campaign and idea with signage at cafeterias, table tents and emails

74% survey responders ate more fruits and vegetables

64% ate less meat

87% survey responders agree that the Meatless Monday campaign shows that NYP cares about their health and the environment

Preparing only what's needed

Since 2011, the Health Care Food Service Team at Pamela Youde Nethersole Eastern Hospital reduced patients’ meal portions by 20% and prepare meals according to actual demand.

Saves several hundred thousands dollars per year

Food waste reduction 42 tonnes per day

Bringing the community together

Health Care Without Harm is partnering with more than 1,000 hospitals across North America through its Healthy Food in Health Care program. The program aim at promoting health food for both people and the planet, and supporting the local food industry .

Various strategies were employed:

Encouraging reduction of portion of meat served, giving advice on presentation techniques to win customers over to choose plant-based meals
Encouraging purchasing sustainable food from local businesses
Holding culinary contests
Promoting a pledge for reducing food-related greenhouse gas emission for institutions
Collaborating with local food institutions and create jobs for local workers
Giving advice on national food policies

Much progress has been made with hospitals and communities that they worked with during 2020-2021.

81% served less meat

61% choosing to purchase meat product raised without routine antibiotics

72% purchased sustainable foods

78% purchased local foods

78% worked to reduce food waste through prevention and sourcing

28% worked on food recovery and donation

Ideas and challenges

Is there an overarching food policy in place?

Can our institution join an international pledge in reducing our food-related greenhouse gas emission?

Executive Leaders

Dietitians

Do I encourage patients to increase the plant-based portion in their meals?

Are delicious healthy and easy-to-cook plant-based recipes made available to our patients? Are the recipes easily accessible to them?

Can cooking workshops for plant-based meals be organized for staff and patients?

Can more plant-based food items be served, with portion of meat reduced?

Can we serve plant-based meals that are visually appealing and delicious at an attractive price?

Is there meat that is not raised with routine antibiotics available for purchase?

Can we purchase fresh produce that are locally and sustainably grown? Are there local small businesses we can collaborate with and create a market for them?

Can we join culinary contests to encourage our staff to create delicious healthy recipes and add some fun to it?

Are the meal portions right? Can adjustments be made to reduce food waste?

Catering managers

Can farmer's markets be hosted on hospital grounds?

Is there space to create hospital gardens to grow fresh produce and flowers?

Can food waste be composted within the facility or sent to off-site composting facilities?

Facility managers

Can I adopt a planetary health diet?

Can I actively engage patients and encourage them to increase the amount of plant-based food in their diet? Do I refer patients in need to dietitians?

Clinical staff

Occupation icons made by Freepik from www.flaticon.com

Useful links and resources