Collective Catering Activities and Official Controls: Dietary Promotion, Sustainability and Future Perspectives

• Published in: Healthcare (Basel) Vol. 11; no. 9; p. 1347
• Main Authors: Marcotrigiano, Vincenzo, Stingi, Giacomo Domenico, Nugnes, Prudenza Tiziana, Mancano, Sabrina, Lagreca, Vita Maria, Tarricone, Teresa, Salerno, Gerardo, Pasquale, Pietro, Marchet, Paola, Sava, Giovanni Andrea, Citiulo, Alessandro, Tissi, Monica, Oliva, Stefania, Cinquetti, Sandro, Napoli, Christian
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 07-05-2023; MDPI
• Subjects: Accreditation; Age groups; Barley; Caterers and catering; Catering; Cereals; collective catering; Conformity; Endorsements; Food safety; Health aspects; Health facilities; Health promotion; Hospitals; Industrial feeding; Legumes; Meat; Methods; Nutrition; official control; public health; School lunches; School lunchrooms, cafeterias, etc; Schools; Services; sustainability; Italy; collective catering; nutrition; sustainability; public health; official control
• DOI: 10.3390/healthcare11091347
• EISSN: 2227-9032

Ensuring safe meals with suitable hygienic-sanitary and nutritional features is an essential requirement to guarantee health in different settings. This study aims to evaluate the compliance of collective catering menus adopted in both school canteens and healthcare facilities in a regional area where specific guidelines have been issued, assessing many matters from food weight to single courses and from the use of wholegrain pasta and bread to the rotation of seasonal fruit and vegetables. Overall, 85 menus, edited by freelance professionals and endorsed by the Food Hygiene and Nutrition Service staff of the Local Health Authority, were assessed from 2018 to 2022, highlighting critical issues potentially attributable at a local level to the lack of complete knowledge of the existence of guidelines and official reference documents among nutrition professionals. Since the preliminary outcomes show non-compliance in both sectors investigated, it is essential to continue to strengthen the role of prevention departments entrusted with services dedicated to food and nutritional safety and promote joint official controls performed by healthcare workers and other professionals with different backgrounds in order to ensure safe food for the target population that use collective catering services. In school canteens and healthcare facilities, providing and administering food is an opportunity to promote health through a balanced diet and safe food and offers opportunities for the development of community well-being and the local economy in a sustainable manner, understood in economic, environmental and social terms.