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Allerede i 1859 skrev sygeplejersken Florence Nightingale at patientpleje ikke kun omhandler medicinske og kirurgiske evner, men også overvejelser omkring patienternes mad, samt ikkemindst deres behov for dagslys og frisk luft. Siden 1945 har fødevarerelateret forskning desuden diskuteret omgivelsernes betydning for spiseoplevelsen både i forhold til hvor meget og hvad der spises. I løbet af de næste ti år vil der i Danmark blive bygget fem nye ’super hospitaler’, og samtidigt moderniseret en række sygehusafsnit. I forbindelse med denne indsats er det relevant at revurdere behandlingsformer, og det giver en unik chance for at forny måderne at tænke, designe og bygge hospitaler på. Spørgsmålet er om de eksisterende hospitalstiltag og den eksisterende forskning tilgodeser tidligere og nutidige betragtninger omkring omgivelsernes betydning for patienternes helbredelse også i forbindelse med måltiderne? På baggrund af det foreløbige arbejde udført i phd-projektet Hospital Foodscape Design og i netværksprojektet FOOD+, er det med dette essay formålet at diskutere om de arkitektoniske rammer omkring måltidet har en betydning for den gode spiseoplevelse og indirekte et forbedret helbred blandt patienterne? Der eksisterer en del forskning der indirekte knytter sig til undersøgelsen af omgivelsersbetydning for måltidsoplevelsen, og desuden findes en del litteratur, der påviser hvordan dearkitektoniske omgivelser påvirker patienternes helbredelse. Der er dog få forskningsbaseredeundersøgelser der direkte understøtter sammenkoblingen af de arkitektoniske omgivelserog måltidet som evidens for en forbedret helbredelse blandt patienter. Der er således taleom at der generelt mangler forskning indenfor dette felt, hvis dette aspekt skal tilgodeses ogimplementeres i fremtidig hospitalsbyggeri.

Previous studies have shown that organic supply and healthy eating initiatives in school food services share common features. Both types involves changes in supply, the collaboration of a number of different stakeholders and both include a physical food part as well as a non physical symbolic aspect. Studies have shown that introducing organic food in public food systems seems to affect the nutritional profile of the food service and anecdotal evidence suggest that organic supply forces food services to rethink menus leading to healthier menus and that introduction of organic foods often leads to adoption of a food & nutrition policy. The explanation might be that simply developing “food strategy” leads to a raise of awareness in school food services in such a way that both organic food and healthy eating tends to favor and that the notion of organic food and health eating in the minds of the decision makers is perceived as two sides of the same coin. Thus organic food supply and healthier food service seems to thrive in a symbiotic association and it appears that organic food seems to possess a “health improvement” potential that fits well with the prevailing ambitions that exists in many countries of making school settings for healthier eating initiatives.

Previous studies have shown that organic supply and healthy eating initiatives in school food services share common features. Both types involves changes in supply, the collaboration of a number of different stakeholders and both include a physical food part as well as a non physical symbolic aspect. Studies have shown that introducing organic food in public food systems seems to affect the nutritional profile of the food service and anecdotal evidence suggest that organic supply forces food services to rethink menus leading to healthier menus and that introduction of organic foods often leads to adoption of a food & nutrition policy. The explanation might be that simply developing “food strategy” leads to a raise of awareness in school food services in such a way that both organic food and healthy eating tends to favor and that the notion of organic food and health eating in the minds of the decision makers is perceived as two sides of the same coin. Thus organic food supply and healthier food service seems to thrive in a symbiotic association and it appears that organic food seems to possess a “health improvement” potential that fits well with the prevailing ambitions that exists in many countries of making school settings for healthier eating initiatives.