Planetary Health Menus
What we put on our plates has a big impact on the planet and on our health.
Recommendations emerging from the latest research on food sustainability go beyond buying local, with both diet choices and food production methods having significant climate impacts. The EAT-Lancet Commission Summary Report Food, Planet, Health: Healthy Diets from Sustainable Food Systems makes clear that a global shift towards sustainable diets is essential as our current trajectory takes us far beyond the bounds of our planetary systems. We need to redefine healthy food beyond its nutritional qualities alone and consider sustainability in all aspects of production, from field to plate to waste. Supporting Indigenous foodways that bring people into relationship with the land is an essential part of understanding sustainable diets.
ACTIONS to Promote Planetary Health Menus
Plant-Forward Menus
Behavioural insights research tells us that most of us want to be healthier and more sustainable, and that removing barriers and leading with taste will be impactful. By celebrating delicious planet-friendly menus that feature more plant-based proteins, whole grains, fruits and vegetables and less processed foods, health care can align what people enjoy eating with their concerns about the planet.
Source Sustainable Ingredients
A lighter footprint for our global food system will improve health by improving air, water, and soil systems. Leveraging health care’s significant food services budget towards sourcing more sustainable ingredients that are local, organic/regenerative, sustainably harvested, produced with fair labour, and minimally processed helps reduce our food system’s impact on the planet. Another key dimension of sustainable sourcing is coordinating relationships with local hunters, fishers, foragers and conservation officers for donations of wild foods that are harvested from the land following Indigenous protocols
Reduced Food Waste
Reducing food loss and waste is a key climate action strategy identified by Project Drawdown. Making changes to menus, portion sizes, ordering, food service and waste systems will be part of the solution. Often up to 40% of patient tray food is wasted, along with packaging which is a significant connected issue. Strategies are needed to address waste upstream (e.g. reduce reliance on single use plastics) and downstream (e.g. composting).
Food Service Infrastructure Upgrades
To fully embrace the power of food for patient meals and cafeterias, health care facilities may need to make investments in food infrastructure upgrades. Minor investments such as reusable serveware or a dehydrator can reduce the environmental impact of food service. More significant upgrades, like full kitchen renovations, can pay off in cost and waste reductions if done strategically to redesign food service operations.
Reduced Food-Related GHG Emissions
Changing hospital menus, food service operations, and procurement can help to decarbonize supply chains. Health care leadership on the interrelationship between human health and the health of our ecological systems can leverage the largest budget line in provincial/territorial budgets, and also ripple out to influence other sectors and the public on the critical need to co-solve for climate change as we tackle other pressing health issues. By joining growing global movements like the Coolfood Pledge to reduce food-related GHGs, food service operations can harness proven strategies that promote climate friendly menu items.
RESOURCES for Planetary Health Menus
Behavioural Insights Team, A Menu for Change
Canadian Association of Physicians for the Environment, Healthy Recovery Plan
Health Care Without Harm, Health Care’s Climate Footprint report
Nourish Sustainable Menus Guide resource
Nourish Planetary Health Menus program
Nourish & World Resources Institute, Coolfood Pledge
University of Toronto’s Centre for Sustainable Health Systems
World Wildlife Foundation, Sustainable Eating: Pulling the Levers in Food Service report
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