Establishing Sustainable Food Services to Improve Nutritional Intake

Project: Research

Project Details


Led by Assistant Professor Kristen Mackenzie-Shalders, BUND collaborates with industry and health services to evaluate and develop sustainable and effective food service models to improve nutritional intake.

Active Research Projects
Food literacy, food choice, diet quality and environmental sustainability in nutrition, allied health and medical students.
Chief Investigator: Kristen MacKenzie-Shalders.
Co-investigators: Greg Cox, Di Riedlinger, Amelia Webster, Michelle McLean, Jane Smith and Natasha Yates.
Collaborating institutions: N/A
Research aim: The study directly aims to measure food literacy, food choice, diet quality and environmental sustainability in nutrition, allied health and medical students.
Research setting: University

Environmental sustainability in foodservice: strategies and mechanisms for change
Chief Investigator: Kristen MacKenzie-Shalders, Jorja Collins. 
Co-investigators: Denise Cruickshank, Jo McCormack.
Collaborating institutions: Monash University, Griffith University, Statewide Foodservices Qld

A grounded theory exploration of the availability and translatability of food-related environmentally sustainable strategies in food services.
Chief Investigator: Kristen MacKenzie-Shalders.
Co-investigators: Di Riedlinger, Vanessa Sullivan, Ali Davidson, Madison Smeltzer, Michelle McLean, Sally McCray
Collaborating institutions: Mater Health Services
Research aim: To explore the transferability of proposed food-related environmentally sustainable strategies to small-scale food services.
Research setting: Community, foodservices, consultancy companies, social enterprise, not-for-profit, private companies.
Effective start/end date1/01/1430/06/26

Related Research Outputs

Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review

MacKenzie-Shalders, K., Maunder, K., So, D., Norris, R. & McCray, S., 1 Feb 2020, In : Nutrition and Dietetics. 77, 1, p. 103-111 9 p.

Research output: Contribution to journalReview articleResearchpeer-review

  • 3 Citations (Scopus)

    Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients

    McCray, S., Maunder, K., Norris, R., Moir, J. & MacKenzie-Shalders, K., Aug 2018, In : Clinical Nutrition ESPEN. 26, p. 66-71 6 p.

    Research output: Contribution to journalArticleResearchpeer-review

  • 4 Citations (Scopus)

    Room service improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

    McCray, S., Maunder, K., Krikowa, R. & MacKenzie-Shalders, K., 1 Feb 2018, In : Journal of the Academy of Nutrition and Dietetics. 118, 2, p. 284-293 10 p.

    Research output: Contribution to journalArticleResearchpeer-review

    Open Access
  • 15 Citations (Scopus)
    160 Downloads (Pure)