Hastane Yemek Hizmetlerinin Sürdürülebilirliği: Su ve Karbon Ayak İzi

Year 2024, Volume: 22 Issue: 4, 303 - 313, 31.12.2024

Hatice Baygut , Saniye Bilici

https://doi.org/10.24323/akademik-gida.1610387

Abstract

Hastanelerdeki toplu yemek hizmetlerinin sağlık kalite standartlarına uygun, sürdürülebilir ve güvenilir bir şekilde gerçekleştirilmesi, klinik hizmetlerdeki hastaların beslenme tedavilerinin planlamasıyla uyumlu olması önemlidir. Bu çalışma, hastane yemek hizmetlerinde kullanılan menülerin karbon ve su ayak izlerini analiz etmeyi amaçlamaktadır. Araştırma, dört mevsim boyunca gerçekleştirilmiş ve mevsimsel menü seçiminde gün sayısını standartlaştırmak için 31 günlük aylar dahil edilmiştir. Menüler arasında, geleneksel üretim yöntemleriyle en sık hazırlanan yemeklerden biri, öğle ve akşam yemekleri için ayrı ayrı seçilmiştir. Çalışmada, hastane yemek hizmetlerinde kullanılan önceden seçilmiş yemekler için karbon ve su ayak izi hesaplamaları yapılmıştır. İlk yemek grubunun karbon ayak izi seviyeleri, ilkbahar, yaz, sonbahar ve kış mevsimlerinde, ikinci ve üçüncü yemek gruplarına göre anlamlı derecede daha yüksek bulunmuştur (p<0.001). Benzer şekilde, tüm mevsimlerde, ilk yemek grubunun su ayak izi seviyeleri, ikinci ve üçüncü yemek gruplarına göre anlamlı derecede daha yüksek bulunmuştur (p<0.001). Hastane yemek hizmetleri, toplu beslenme sistemleri içinde öncelikli olarak hastalara, personele ve ziyaretçilere hizmet vererek sağlığın korunmasında, tıbbi beslenme tedavilerinin desteklenmesinde ve sürdürülebilir beslenme zincirine katkıda bulunmada hayati bir rol oynamaktadır. Bu bağlamda, hastane yemek hizmetlerinde sürdürülebilirliği sağlamak için kamu yemek sistemlerine özel yönergeler geliştirilmesi ve bu menülerin karbon ve su ayak izlerinin dikkate alınması gereklidir.

Keywords

Sürdürülebilirlik, Karbon ayak izi, Su ayak izi, Yemek hizmetleri, Hastane

Ethical Statement

This study was performed in accordance with the Declaration of Helsinki. Approval for the research was obtained from Gazi University Ethics Commission with the research code 2020-168 on 21.02.2020.

Sustainability of Hospital Catering Services: Water and Carbon Footprint

Abstract

It is important that mass catering services in hospitals adhere to health quality standards and are carried out sustainably and reliably, aligning with the planning of patients’ nutritional treatments in clinical services. This study aims to analyze the carbon and water footprints of menus used in hospital catering services. The research was conducted across all four seasons, with 31-day months included to standardize the number of days in the selection of seasonal menus. Among the menus, one of the most frequently prepared meals using traditional production methods was selected separately for lunch and dinner. In the study, carbon and water footprint calculations were performed for pre-selected meals used in hospital catering services. During spring, summer, autumn, and winter, the carbon footprint levels of the first meal group were significantly higher than those of the second and third meal groups (p<0.001). Similarly, in all seasons, the water footprint levels of the first meal group were significantly higher than those of the second and third meal groups (p<0.001). Hospital catering services, which primarily serve patients, staff, and visitors within mass nutrition systems, play a vital role in protecting health, supporting medical nutrition treatments, and contributing to the sustainable nutrition chain. In this context, to ensure sustainability in hospital catering services, it is essential to develop guidelines tailored to public catering systems and consider the carbon and water footprints of these menus.

Keywords

Sustainability, Carbon footprint, Water footprint, Catering, Hospital

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