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The article discusses research which proposed the role of a sustainable food systems dietitian in championing sustainable foods in hospitals. It outlines activities under a Policy, System and Environmental Conceptual Framework for Action to raise awareness of food systems and embed environmental sustainability within patient food services in the hospital setting. These include food waste and satisfaction audits, food waste workshop, organizational food policies and preliminary needs assessment.

The food system is broken. There is uncertainty about the extent to which Australia's future food and nutrition workforce is being equipped with knowledge and practical skills to contribute to solving large-scale, food system problems. This study identified modules about sustainable food systems taught within Australian nutrition and/or dietetic Tertiary degrees, and they were analyzed using two educational theories. Of 130 identified degrees, 8% (n = 9) included modules (n = 16) about the sustainable food systems. The majority of learning outcomes (88%, n = 56) were in the cognitive domain of Bloom's revised taxonomy. The majority of assessment methods (56%, n = 9) were at the 'shows' level with no assessments at the 'does' level of Miller's prism. Australia's nutrition and dietetics tertiary offerings require food system education opportunities which prioritize higher order learning and assessment. This will contribute to a food and nutrition workforce that can contribute to the multi-disciplinary approach required to preserve the natural environment and ensure a sustainable food system for future generations. [ABSTRACT FROM AUTHOR]

The article explores that Environmentally sustainable food practices in hospitals offer an opportunity for multiple benefits – reducing hospitals' environmental footprint, educating patients, staff and visitors, positively contributing to the broader food system, and improving the bottom line. All hospital staff can contribute towards environmentally sustainable food initiatives, from doctors and nurses to food service personnel, dietitians and support services.