Adopting Sustainable Menu Practices in Healthcare Institutions: Perceived Barriers and Facilitators
Publication: Canadian Journal of Dietetic Practice and Research
3 May 2022
Abstract
Purpose: The healthcare sector is an important area for sustainable food initiatives, given its inherent mission to heal and its substantial impact on the food system. Foodservice managers can take part in these initiatives by using sustainable menu practices (SMPs). This study aimed to explore managerial perceptions of barriers and facilitators to adopting SMPs in Québec healthcare institutions.
Methods: Seventeen foodservice managers were recruited through purposeful sampling to participate in a qualitative semi-structured interview. The Diffusion of Innovations theory was used to assess the main determinants of the diffusion of an innovation (SMPs) through a complex social system (healthcare organization).
Results: Participants reported more barriers than facilitators. Lack of support at many levels was recognized as a major hindrance to SMP adoption, as were shortfalls in political directives. Increased collaboration between all food system actors and better communication in healthcare were perceived as needed for increased SMP adoption.
Conclusions: This research contributes to an in-depth understanding of managerial experiences in SMP adoption in various regional and healthcare settings. Findings suggest the need for support and strategies that would remove important barriers for foodservice managers and contributed to the development of a guide to support foodservice managers in implementing SMPs.
Résumé
Objectif. Le secteur des soins de santé est un domaine important pour les initiatives en alimentation durable étant donné sa mission inhérente de guérison et son effet substantiel sur le système alimentaire. Les gestionnaires de services alimentaires peuvent prendre part à ces initiatives en adoptant des pratiques de menus durables (PMD). Cette étude visait à explorer les perceptions des gestionnaires quant aux barrières et éléments facilitateurs en matière d’adoption de PMD dans les établissements de santé du Québec.
Méthodes. Dix-sept gestionnaires de services alimentaires ont été recrutés par échantillonnage intentionnel pour participer à une entrevue qualitative semi-structurée. La théorie de la diffusion des innovations a été utilisée pour évaluer les principaux déterminants de la diffusion d’une innovation (PMD) dans un système social complexe (organisation de soins de santé).
Résultats. Les participants ont relevé plus de barrières que d’éléments facilitateurs. Le manque de soutien à plusieurs niveaux a été reconnu comme un obstacle majeur à l’adoption de PMD, tout comme l’absence de politiques claires. Une collaboration accrue entre tous les acteurs du système alimentaire et une meilleure communication dans les soins de santé étaient perçues comme nécessaires pour une meilleure adoption des PMD.
Conclusions. Cette recherche contribue à une compréhension approfondie de l’expérience de gestion en matière d’adoption de PMD dans divers contextes régionaux et de soins de santé. Les résultats suggèrent la nécessité de mécanismes de soutien et de stratégies pour éliminer les principales barrières pour les gestionnaires de services alimentaires et ont contribué à l’élaboration d’un guide pour aider les gestionnaires de services alimentaires à mettre en œuvre des PMD.
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Published In
Canadian Journal of Dietetic Practice and Research
Volume 83 • Number 3 • September 2022
Pages: 120 - 127
Editor: Naomi Cahill
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Version of record online: 3 May 2022
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© 2022.
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BéatriceDagenaisMSc, RD, AnnieMarquezRD, JoséeLavoieMSc, RD, BethHunter, and GenevièveMercillePhD, RD. 2022. Adopting Sustainable Menu Practices in Healthcare Institutions: Perceived Barriers and Facilitators. Canadian Journal of Dietetic Practice and Research.
83(3): 120-127. https://doi.org/10.3148/cjdpr-2022-007
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