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Redesigning Workplace Food Menus: A Policy Solution for Healthier Nutrition with a Lower Environmental Footprint and Cost
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F Ehsanitabar   , M Zareian , Z Khorasanchi , R Sobhani * |
| Department of Community Nutrition, School of Nutritional Sciences & Dietetics, Tehran University of Medical Sciences & Vice-Dean for International Affairs, School of Nutritional Sciences & Dietetics, Tehran University of Medical Sciences , seyyedrezasobhani@gmail.com |
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Abstract: (129 Views) |
Background and Objectives: Institutional food systems contribute substantially to resource consumption, greenhouse gas emissions, and food-related expenditures. This study aimed to redesign institutional food menus by integrating nutritional, economic, and environmental indicators within a sustainable diet framework.
Materials and Methods: Data on food menus served at Imam Reza Hospital in Mashhad, Iran, were collected. Nutritional quality was assessed using the Nutrient-Rich Food (NRF) index, while environmental indicators included water and carbon footprints. Linear programming and goal programming optimization models were applied to develop and compare four menu redesign scenarios.
Results: The selected optimization model simultaneously reduced menu costs and water footprint by 42% and carbon footprint by 36%, while increasing the NRF index by approximately 10%. In addition, the optimized menus maintained dietary diversity and achieved macronutrient distributions within recommended ranges.
Conclusion: Integrating nutritional, economic, and environmental indicators into institutional menu planning represents a practical approach for advancing sustainable food policies in public settings. The findings highlight the need for evidence-based national guidelines to support the implementation of sustainable food menus in organizational food systems.. |
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| Keywords: ٌWorkplace food, Sustainable Diet, Health Policy, Food Security |
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Full-Text [PDF 618 kb]
(44 Downloads)
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Article type: Brief Policy |
Subject:
nutrition
Received: 2026/05/26 | Accepted: 2026/01/30 | Published: 2026/06/1
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| References |
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1. Rahman MH. Exploring sustainability to feed the world in 2050. Journal of Food Microbiology. 2016;1(1):7-16 2. Ehsanitabar F, Yazdi SV, Arzehgar A, Zareian M, Seifi N, Khorasnachi Z, Sobhani SR. A two-phase optimization approach in designing sustainable hospital menus by integrating nutrition, cost, and environmental factors. Sci Rep. 2026 Apr 26. doi: 10.1038/s41598-026-49791-7. Epub ahead of print. PMID: 42036420. [ DOI:10.1038/s41598-026-49791-7] 3. Sobhani SR, Omidvar N, Abdollahi Z, Al Jawaldeh A. Shifting to a sustainable dietary pattern in Iranian population: current evidence and future directions. Frontiers in Nutrition. 2021;8:789692. [ DOI:10.3389/fnut.2021.789692] |
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