[{"data":1,"prerenderedAt":85},["ShallowReactive",2],{"pages-686bc31bf4743f9577ceae36":3},{"_id":4,"state":5,"name":6,"category":7,"theme":8,"components":9,"keywords":77},"686bc31bf4743f9577ceae36","active","Healthcare service delivery compliance with healthy eating guidelines","discover","european_food_system_dashboard",[10,21,30,37,44,51,59],{"type":11,"index":12,"variation":13,"imageURL":14,"title":15,"description":16,"button":18},"header",0,"image_left","https://planeateu.retool.com/api/file/8acbb2a1-7483-43c5-a3c4-5f587e5f3010",{"en_GB":6},{"en_GB":17},"- Food system activity: Final consumption\n- Governance level: National\n- Cluster: Improve nutrition for better health\n- Origin: Ireland\n- Type of policy intervention: Regulatory",{"label":19,"URL":20},{"en_GB":20},"",{"type":22,"index":23,"variation":24,"imageURL":25,"title":26,"description":28},"image_and_text",1,"image_right","https://planeateu.retool.com/api/file/1c0aace6-2325-4a53-96d6-5d50235b85c7",{"en_GB":27},"Intervention Details",{"en_GB":29},"This intervention ensures that food and drink provision within healthcare settings, such as hospitals, clinics, and long-term care facilities, complies with national or international healthy eating guidelines. It includes mandatory nutrition standards for patient meals, staff canteens, and on-site food outlets, as well as policies limiting access to ultra-processed foods or foods high in sugar, salt and fat (HSSF). Implementation is often supported by monitoring systems, training for food service staff, and integration into quality improvement frameworks. The goal is to align healthcare delivery with public health nutrition objectives, reduce health inequalities, and model healthy eating environments.",{"type":22,"index":31,"variation":13,"imageURL":32,"title":33,"description":35},2,"https://planeateu.retool.com/api/file/c32b40e5-d2c2-44bb-a1ed-0e0d2ba39795",{"en_GB":34},"Examples of implementation",{"en_GB":36},"While there are many examples of nutrition standards having been developed by national public health authorities, only France has some regulation in place regarding hospitals. Under France’s EGAlim law since 20222 all public sector canteens, which includes those of hospitals and nursing homes, must include 50% sustainable ingredients, with at least 20% organic (Assemblée Plénière, 2018). On the more voluntary side, as the intervention was proposed in the Irish summit, an example of recommendations are the Irish nutrition standards for food and beverage provision for staff and visitors in healthcare settings, developed by the Health Service Executive (HSE, 2019). These standards are not mandatory but includes elements like training for staff. ",{"type":22,"index":38,"variation":24,"imageURL":39,"title":40,"description":42},3,"https://planeateu.retool.com/api/file/afec88ea-040b-4549-a51c-f75cc9a63be5",{"en_GB":41},"Key implementation challenges",{"en_GB":43},"A main challenge for the compliance of healthcare service delivery with healthy eating guidelines is related to their voluntary nature. As most standards are currently voluntary, the absence of legal mandates can lead to inconsistent uptake as voluntary standards rely heavily on institutional leadership and budgetary flexibility. Indeed, studies have found that the support and leadership for healthy food within the healthcare organization is essential for initiating healthy food environment policies and finding budget for them (Wierda et al., 2025; Wilandh et al., 2025). At the European level, while the Farm to Fork Strategy support healthy food environments, specific healthcare-related guidance is limited, and implementation largely rests with member states.",{"type":22,"index":45,"variation":13,"imageURL":46,"title":47,"description":49},4,"https://planeateu.retool.com/api/file/b466ae36-722e-4837-9540-cd11b3d71ab9",{"en_GB":48},"Expert Evaluation",{"en_GB":50},"Experts rated the effectiveness of this policy intervention at an average of 3.61/5.00 (SD = 1.00), reflecting a positive assessment and ranking 6th out of 20 interventions. Despite survey respondents’ general support, criticisms included concerns over its narrow scope and its limited impact on the overall population. They also expressed doubt about the effectiveness of guidelines. The average feasibility score was 3.74/5.00 (SD = 0.92), indicating a positive assessment and ranking 7th overall. Experts emphasized that the intervention is likely to receive public support, is relatively cheap and does not require additional scientific research. However, they also identified that guidelines should take into account the healthcare context in which they are implemented, as patients may have specific nutritional needs. ",{"type":52,"index":53,"variation":54,"imageURL":20,"title":55,"description":57},"title_and_text",5,"title_image_description",{"en_GB":56},"List of References",{"en_GB":58},"•\tAssemblée Plénière. (2018). LOI n° 2018-938 du 30 octobre 2018 pour l'équilibre des relations commerciales dans le secteur agricole et alimentaire et une alimentation saine, durable et accessible à tous.\n\n•\tHSE (2019) Nutrition standards for food and beverage provision for staff and visitors in healthcare settings. [https://www.hse.ie/eng/about/who/healthwellbeing/our-priority-programmes/heal/healthier-food-environments/nutrition-standards-for-food-and-beverage-provision-for-staff-and-visitors-in-healthcare-settings.pdf](https://www.hse.ie/eng/about/who/healthwellbeing/our-priority-programmes/heal/healthier-food-environments/nutrition-standards-for-food-and-beverage-provision-for-staff-and-visitors-in-healthcare-settings.pdf)\n\n•\tWierda, J.J., Dijkstra, S.C., Wopereis, T.M. et al. Identifying mechanisms that shape the food environment in long-term healthcare facilities in the Netherlands: a participatory system dynamics approach. BMC Public Health 25, 372 (2025). [https://doi.org/10.1186/s12889-024-21124-1](https://doi.org/10.1186/s12889-024-21124-1)\n\n•\tWilandh E, Skinnars Josefsson M, Persson Osowski C, Mattsson Sydner Y. Improving hospital food and meal provision: a qualitative exploration of nutrition leaders' experiences in implementing change. BMC Health Serv Res. 2025 Mar 19;25(1):410. doi: 10.1186/s12913-025-12499-x. PMID: 40108558; PMCID: PMC11924658. ",{"type":60,"index":61,"variation":62,"title":63,"contact1":65,"contact2":71,"contact3":74},"contacts",6,"title_top",{"en_GB":64},"CONTACT",{"imageURL":66,"name":67,"description":69},"https://planeateu.retool.com/api/file/771281e8-fca5-4ec7-a45c-0addca312f67",{"en_GB":68},"Jeroen Candel",{"en_GB":70},"Associate professor of food and agricultural policy​",{"imageURL":20,"name":72,"description":73},{"en_GB":20},{"en_GB":20},{"imageURL":20,"name":75,"description":76},{"en_GB":20},{"en_GB":20},[78,79,80,81,82,83,84],"retail","markets","national","improve nutrition for better health","ireland","regulatory","policy intervention",1776157872226]