Study shows increasing ‘healthy competition’ between menu options nudges patients towards greener, lower-fat hospital food choices
New research has shown hospital patients could reduce the carbon footprint and saturated fat content of their selected meals by up to almost a third – if the weekly menu featuring the same dishes is cleverly reorganised.
The study, led by the University of Bristol, features in a special issue of the journal Philosophical Transactions of the Royal Society B, which sets out innovative ways to help make the UK’s food healthier, fairer, and more sustainable.
The researchers developed a cunning way to redesign weekly set menus so healthier, greener dishes weren’t competing so much with typically more popular, less healthy options, boosting ...