To the Editor: Climate change is this century's greatest global health threat. As the MJA considers the role of the health care sector in climate change, we urge readers to consider hospital food environments.
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- 2. Hadjikakou M. Trimming the excess: environmental impacts of discretionary food consumption in Australia. Ecol Econ 2017; 131: 119–128.
- 3. Department of Health and Human Services. Healthy choices: policy guidelines for hospitals and health services. Melbourne: Victoria State Government, 2016. https://www2.health.vic.gov.au/about/publications/policiesandguidelines/healthy-choices-guidelines-public-hospitals (viewed Mar 2020).
- 4. Ministry of Health. Healthy Food and Drink in NSW Health Facilities for Staff and Visitors Framework: healthy choices in health facilities. Sydney: NSW Ministry of Health, 2017. https://www.health.nsw.gov.au/heal/Publications/hfd-framework.pdf (viewed Mar 2020).
- 5. Department of Health and Human Services. Healthy and high‐quality food in public hospitals and aged care services. Melbourne: State of Victoria, 2020. https://www2.health.vic.gov.au/hospitals-and-health-services/quality-safety-service/healthy-choices (viewed Mar 2020).
- 6. McCray S, Maunder K, Barsha L, et al. Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. J Hum Nutr Diet 2018; 31: 734–741.
- 7. Ministry of Health. Sustainability and the health sector: a guide to getting started. Wellington: Ministry of Health, 2019. https://www.health.govt.nz/system/files/documents/publications/sustainability-and-the-health-sector-30jul2019_1.pdf (viewed Mar 2020).
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