Abstract
This study analyzed the actions taken by hospital Foodservices to promote environmental sustainability. Four of the six Foodservices of hospitals in the municipality of Governador Valadares-MG/Brazil participated in the study. Data collection was performed online by using a questionnaire composed of seventy-three dichotomous and structured questions, thus being grouped into an identification and characterization of axis regarding the establishment and also into six axes on environmental sustainability practices in FS. The least prevalent physical structural actions in establishments were those related to energy and lighting (25%) and ventilation (38%). Approximately 93% of the actions during menu planning were carried out by the establishments, however, 25% of the establishments did not have technical preparation sheets. Only 29.1% of the actions during the acquisition and receipt of inputs were carried out by the units, however, none of which facilitated the use of organic food or purchased food from family farm. During preparation, distribution and consumption of meals, adherence to actions to promote environmental sustainability was 75.0%, with full use of food and temperature control during meal distribution being the least prevalent (50.0%). Regarding the generation, collection, storage and disposal of waste, it could be noted that, on average, 52.2% of the actions were adopted by the FS. This study concluded that the hospital Foodservices of Governador Valadares hospitals (MG/Brazil) adopted measures aimed at promoting environmental sustainability, however, these measures must be intensified, especially those related to staff training, physical structure, acquisition and reception of inputs as well as waste management.
Keywords:
Environment; Sustainability; Environmental sustainability; Sustainable practices; Nutrition; Food services