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Health and Sustainability in Public Meals—An Explorative Review

Faculty of Natural Sciences, Kristianstad University, SE- 291 88 Kristianstad, Sweden
Dept. of Food Science, University of Copenhagen, DK-1958 Copenhagen, Denmark
Author to whom correspondence should be addressed.
Int. J. Environ. Res. Public Health 2020, 17(2), 621;
Received: 9 December 2019 / Revised: 14 January 2020 / Accepted: 16 January 2020 / Published: 18 January 2020
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. View Full-Text
Keywords: health; sustainability; public meals; Europe health; sustainability; public meals; Europe
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Höijer, K.; Lindö, C.; Mustafa, A.; Nyberg, M.; Olsson, V.; Rothenberg, E.; Sepp, H.; Wendin, K. Health and Sustainability in Public Meals—An Explorative Review. Int. J. Environ. Res. Public Health 2020, 17, 621.

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