Hospital catering sustainability and food-marketing healthwashing studies highlight emission cuts and consumer deception

A systematic review of 32 studies identified four key actions for reducing greenhouse‑gas emissions in hospital food services: shifting to plant‑based menus, sourcing regionally or organically, using behavioral nudges to promote climate‑friendly choices, and cutting food and plate waste through portion control and digital ordering. Implementation barriers include limited resources, staff resistance, rigid supply contracts and patient preferences for meat‑based meals, but strong leadership and interdisciplinary collaboration can overcome them.

A separate quantitative survey of 121 young adults examined the effect of misleading health claims—“healthwashing”—in food advertising. Visual cues and repeated exposure significantly increased belief in health benefits, even for nutritionally poor products, and in some cases enhanced brand acceptance rather than eroding trust. The findings suggest that consumer awareness alone is insufficient to counteract these tactics, prompting calls for stricter labeling regulations and visual‑literacy education.