| The objectives of this study were to identify current sustainable practices implemented in the food service department in hospitals in Texas, support systems and barriers, and significant behavioral and demographic factors affecting the implementation and expansion of sustainability strategies. A web-based questionnaire was used; 85 responses were received (25% overall response rate) including 62 completed surveys. Results indicated the most common sustainable practice completed all of the time was recycling of fat, cooking oil and grease, and recycling of cardboard. The least common practices were the composting of food scraps and the use of organic dairy products. Sustainable practice scores differed based on membership in sustainable organization, assignment of the sustainability coordinator responsibilities, and personal motivation toward a sustainable lifestyle. Significant barriers were cost/financial burdens and space limitations. Administrative, customer, and staff support were important to a successful program. |
