Integrating sustainable nutrition into health-related institutions: a systematic review of the literature
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SPECIAL SECTION ON MOVING ON IPCC 1.5°C: SYSTEMATIC REVIEW
Integrating sustainable nutrition into health-related institutions: a systematic review of the literature Laurence Guillaumie 1
&
Olivier Boiral 2 & Amel Baghdadli 3 & Geneviève Mercille 4
Received: 9 October 2019 / Accepted: 20 July 2020 # The Canadian Public Health Association 2020
Abstract Objectives Sustainable nutrition is increasingly important, as the food system contributes one third of greenhouse gas emissions. Sustainable nutrition, or sustainable diet, refers to diets with low environmental impacts that contribute to food security and health. This systematic review aimed to identify factors that influence whether professionals in health-related institutions integrate sustainable nutrition into their practice. Methods A mixed-methods systematic review was conducted using the MEDLINE, Embase, PsycINFO, and CINAHL databases. To be included, the studies had to document perspectives on sustainable nutrition from health professionals, including dietitians, students and educators in health sciences, public health officers, and hospital food service managers. Data extraction focused on perceived barriers, facilitating factors, and top recommendations for promoting sustainable nutrition. Synthesis Twenty studies were included, most of which focused on dietitians. Data analysis revealed that 25 factors influenced the integration of sustainable nutrition into professional practice. The factors most reported in the included studies were perceived knowledge of sustainable nutrition, self-efficacy, awareness of environmental issues, and perceiving the promotion of sustainable nutrition to be part of one’s professional role. Increasing societal support through awareness campaigns and increasing institutional support through guidelines, information tools, and financial support were also frequently mentioned. Conclusion Sustainable nutrition is a multifaceted concept; integrating it into already complex professional practices is therefore challenging. At the present time, dietitians seem to be the health professionals predominantly researched regarding their views on sustainable nutrition. Many concrete avenues to promote sustainable nutrition were identified through this review. Résumé Objectifs Promouvoir l’alimentation durable est une priorité car elle contribue à un tiers des émissions de gaz à effet de serre. L’alimentation durable désigne des régimes alimentaires à faible impact environnemental qui contribuent à la sécurité alimentaire et nutritionnelle et à un mode de vie sain. Cette revue systématique visait l’identification des facteurs influençant l’intégration de l’alimentation durable dans la pratique des professionnels travaillant dans des institutions relevant de la santé. Méthodes Une revue systématique mixte a été conduite avec les bases de données MEDLINE, Embase, PsycINFO et Cinahl. Les études devaient documenter les perspectives des professionnels de la santé, agents de santé publique ou gestionnaires des services alimentaires sur l’alimen
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