Redesigning Workplace Food Menus: A Policy Solution for Healthier Nutrition With a Lower Environmental Footprint and Cost; [بازطراحی منوهای غذایی سازمانی: راهکار سیاستی برای تغذیه سالمتر با ردپای محیطزیستی و هزینه کمتر] Publisher



Ehsanitabar F ; Zareian M ; Khorasanchi Z ; Sobhani R
Source: Iranian Journal of Nutrition Sciences and Food Technology Published:2026

Abstract

Background and Objectives: Institutional food systems contribute substantially to resource consumption, greenhouse gas emissions, and food-related expenditures. This study aimed to redesign institutional food menus by integrating nutritional, economic, and environmental indicators within a sustainable diet framework. Materials and Methods: Data on food menus served at Imam Reza Hospital in Mashhad, Iran, were collected. Nutritional quality was assessed using the Nutrient-Rich Food (NRF) index, while environmental indicators included water and carbon footprints. Linear programming and goal programming optimization models were applied to develop and compare four menu redesign scenarios. Results: The selected optimization model simultaneously reduced menu costs and water footprint by 42% and carbon footprint by 36%, while increasing the NRF index by approximately 10%. In addition, the optimized menus maintained dietary diversity and achieved macronutrient distributions within recommended ranges. Conclusion: Integrating nutritional, economic, and environmental indicators into institutional menu planning represents a practical approach for advancing sustainable food policies in public settings. The findings highlight the need for evidence-based national guidelines to support the implementation of sustainable food menus in organizational food systems. © 2026, National Nutrition and Food Technology Research Institute. All rights reserved.