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Health Professionals’ Role in Promoting Health and Environmental Sustainability through Sustainable Food Advocacy: A Systematic Literature Review

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  • Mirko Prosen

    (Department of Nursing, Faculty of Health Sciences, University of Primorska, Polje 42, 6310 Izola, Slovenia)

  • Rebeka Lekše

    (Department of Nursing, Faculty of Health Sciences, University of Primorska, Polje 42, 6310 Izola, Slovenia)

  • Sabina Ličen

    (Department of Nursing, Faculty of Health Sciences, University of Primorska, Polje 42, 6310 Izola, Slovenia)

Abstract

The relationship between health, environmental sustainability, and food systems has garnered increasing attention, emphasizing the crucial role of healthcare professionals in advocating for sustainable food practices. This systematic literature review aimed to examine their role in promoting health and environmental sustainability through sustainable food advocacy. Following a systematic and rigorous methodology, eligible articles published in English within the past five years were searched and screened, resulting in a total of five articles for further analysis. The review revealed the fragmented debate on food security and sustainability, emphasizing the need for sustainable food systems to address various challenges. Specific actions identified include reducing plate waste in hospitals, implementing sustainable food sourcing strategies in healthcare to mitigate the climate footprint, and promoting sustainable nutrition. The findings underscore the importance of education, community engagement, governance, and a systemic approach in driving positive change regarding nutrition, health, and sustainability. This review offers important perspectives for healthcare practice, allied health educational programs, research, and public health policy development. It highlights the importance of healthcare professionals in advocating for sustainable food practices, which play a critical role in improving health outcomes and reducing environmental impacts.

Suggested Citation

  • Mirko Prosen & Rebeka Lekše & Sabina Ličen, 2023. "Health Professionals’ Role in Promoting Health and Environmental Sustainability through Sustainable Food Advocacy: A Systematic Literature Review," Sustainability, MDPI, vol. 15(18), pages 1-13, September.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:18:p:13651-:d:1238527
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    References listed on IDEAS

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    1. Kristiaan P. W. Kok & Alanya C. L. den Boer & Tomris Cesuroglu & Marjoleine G. van der Meij & Renée de Wildt-Liesveld & Barbara J. Regeer & Jacqueline E. W. Broerse, 2019. "Transforming Research and Innovation for Sustainable Food Systems—A Coupled-Systems Perspective," Sustainability, MDPI, vol. 11(24), pages 1-23, December.
    2. Larissa Diekmann & Claas Christian Germelmann, 2021. "Leftover Consumption as a Means of Food Waste Reduction in Public Space? Qualitative Insights from Online Discussions," Sustainability, MDPI, vol. 13(24), pages 1-30, December.
    3. Juan Carlos González-Salamanca & Olga Lucía Agudelo & Jesús Salinas, 2020. "Key Competences, Education for Sustainable Development and Strategies for the Development of 21st Century Skills. A Systematic Literature Review," Sustainability, MDPI, vol. 12(24), pages 1-17, December.
    4. Lena D. Stephens & Judi Porter & Mark Lawrence, 2021. "Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training," Sustainability, MDPI, vol. 13(20), pages 1-34, October.
    5. Niloufar Fallah Shayan & Nasrin Mohabbati-Kalejahi & Sepideh Alavi & Mohammad Ali Zahed, 2022. "Sustainable Development Goals (SDGs) as a Framework for Corporate Social Responsibility (CSR)," Sustainability, MDPI, vol. 14(3), pages 1-27, January.
    6. Jelle Boeve-de Pauw & Niklas Gericke & Daniel Olsson & Teresa Berglund, 2015. "The Effectiveness of Education for Sustainable Development," Sustainability, MDPI, vol. 7(11), pages 1-25, November.
    7. David Duindam, 2022. "Transitioning to Sustainable Healthcare: Decarbonising Healthcare Clinics, a Literature Review," Challenges, MDPI, vol. 13(2), pages 1-20, December.
    8. Kenneth A. Byrne & Ioannis Zabetakis, 2023. "Farm to Fork: Balancing the Needs for Sustainable Food Production and Food for Health Promotion," Sustainability, MDPI, vol. 15(4), pages 1-2, February.
    9. Marta Negri & Enrico Cagno & Claudia Colicchia & Joseph Sarkis, 2021. "Integrating sustainability and resilience in the supply chain: A systematic literature review and a research agenda," Business Strategy and the Environment, Wiley Blackwell, vol. 30(7), pages 2858-2886, November.
    10. Daniel Francisco Pais & António Cardoso Marques & José Alberto Fuinhas, 2023. "How to Promote Healthier and More Sustainable Food Choices: The Case of Portugal," Sustainability, MDPI, vol. 15(4), pages 1-23, February.
    11. Gunnar Vittersø & Hanne Torjusen & Kirsi Laitala & Barbara Tocco & Beatrice Biasini & Peter Csillag & Matthieu Duboys de Labarre & Jean-Loup Lecoeur & Agnieszka Maj & Edward Majewski & Agata Malak-Raw, 2019. "Short Food Supply Chains and Their Contributions to Sustainability: Participants’ Views and Perceptions from 12 European Cases," Sustainability, MDPI, vol. 11(17), pages 1-33, September.
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    1. Chahid E. Fourali, 2024. "The Case for Multidisciplinary Frameworks for Developing Effective Solutions to Complex Human Problems: An Illustration Based on Development Education, Corporate Social Responsibility and Social Marke," Challenges, MDPI, vol. 15(2), pages 1-20, May.

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