This participatory system dynamics study explores how food environments in long-term healthcare facilities in the Netherlands can be improved. Using Group Model Building (GMB) with stakeholders, the study identifies key systemic factors affecting food choices in healthcare settings.
Key findings:
Food environments in healthcare institutions are shaped by four interrelated subsystems:
Patient needs and preferences
Institutional policies and governance
National regulations and policies
Procurement and budget constraints
Stakeholders formulated 40 actionable recommendations to create healthier, more sustainable food environments.
Challenges to implementation include budget limitations, time constraints, and lack of prioritization.
System-wide changes require long-term commitment and cross-sector collaboration.
This study underscores the complexity of food environments in healthcare and the need for systemic, multi-stakeholder approaches to improve nutrition.
Photo Credit: GAIN