Dutch Hospitals Prioritize Sustainable and Healthy Food Choices for Patients and Staff
Dutch hospitals and rehabilitation centers are increasingly focused on providing healthier and more sustainable food options for patients, employees, and visitors. This shift is supported by initiatives like the Goede Zorg Proef Je® program, which recognizes the crucial link between nutrition and recovery, vitality, and overall well-being.
The Complexity of Food Choices in Healthcare
While the benefits of healthy eating are clear, influencing actual food choices within a healthcare setting is complex. Margot de Regt, a project leader in this area, emphasizes that simply offering healthier options isn’t enough. Understanding both the conscious and unconscious factors that drive patient choices is essential to supporting better nutritional decisions.
Focus on Plant-Based Proteins and Patient Preferences
A key aspect of this initiative involves increasing the proportion of plant-based proteins in hospital meals, with a goal of reaching 60% by 2030. However, this transition requires careful consideration of patient needs. Vulnerable patients often have reduced appetites and increased protein requirements, making it challenging to meet their nutritional needs with solely plant-based sources.
Empowering Patients Through Menu Choice
Recent research from the RIVM (Netherlands National Institute for Public Health and the Environment) highlights the effectiveness of giving patients more freedom in their menu choices. Allowing patients to order electronically at their bedside has been shown to increase meal consumption and reduce food waste. Offering smaller portions and utilizing nutritional assistants are also effective strategies.
Collaborative Approach and Resources
The project combines scientific insights with practical experience and the needs of member organizations. It builds upon existing research and initiatives, actively identifying what works and what doesn’t. Resources being developed include training for nutritional assistants, communication materials, and practical tools like recipe booklets featuring protein-rich, vegetable options and content for waiting room screens.
Synergy with Existing Initiatives
This project is closely linked to the Green Deal Sustainable Care 3.0 and the Goede Zorg Proef Je® program of the Alliance for Nutrition in Healthcare. This collaborative approach promotes both health and sustainability through nutrition, leveraging the networks of sustainability coordinators and Goede Zorg Proef Je®.
Healthcare sector takes major step towards healthy food supply: well on track to 2030 | NVZ
About Goede Zorg Proef Je®
Goede Zorg Proef Je® supports hospitals and care institutions in transitioning to healthier and more sustainable food offerings. It provides resources such as a learning network and a toolkit to assist with the process, from developing a vision to implementation and monitoring. Learn more about Goede Zorg Proef Je.
Alliantie Voeding in de Zorg
The Alliantie Voeding in de Zorg (Alliance for Nutrition in Healthcare) plays a key role in implementing these changes, focusing on knowledge sharing and connecting research with practical care. More information about the Alliantie Voeding in de Zorg.