Table 1.

Hospital characteristics (n = 14 hospitals).

Case	Location	Type	Public/private	Size (beds)	Foodservice model	Production	Environmentally sustainable foodservice practices
1	Australia	General	Public	50	Cook chill	Centralized	Food waste sent to a farm; unopened pre-packaged items sent to the food rescue organization
2	Singapore	General	Public	800	Cook fresh	Onsite	Rooftop garden; meatless Mondays; electronic menu ordering system Food waste processed by digester and used in garden onsite
3	Taiwan	General	Private, non-profit	1,000	Cook fresh	Onsite	Garden onsite; local food procurement; plant-based menu; removal of plastic straws; food waste used in the garden onsite; waste oil used to produce soap
4	Australia	General	Private	170–700	Cook fresh	Onsite	Room service model; food waste processed by dehydrator and sent to a waste-to-energy facility; allow local businesses to provide their food waste to be sent to dehydrator; leftover food donated to a local charity
5	Australia	General	Public	450	Cook fresh Cook chill	Combination—onsite and centralized	Oral nutritional supplements and portion controlled items unopened by patients are re-served; reusable packaging for bulk food purchased; plastic straw minimization; menu review focused on the minimization of high food waste items
6	Canada	Women and children's	Public	420	Cook fresh	Onsite	Local and organic food procurement; room service model; food waste composted; farmers market onsite
7	Canada	General	Public	80–450	Cook chill	Centralized	Local food procurement; vegetarian menu; room service model
8	Denmark	General	Public	600	Cook fresh	Onsite	Herb garden onsite; organic food procurement; menu based on EAT Lancet diet recommendations; food waste reduction strategies; donate unused food to the local community group
9	US	General	Non-profit	25–460	Cook fresh	Onsite	Local and sustainable procurement; farmers market onsite; food waste sent to farm; tokens for complimentary vegetables given to patients identified at risk of food insecurity; land donated for community gardens
10	Austria	General	Public	600–2,200	Cook fresh	Onsite	Organic food procurement; seasonal menus; meat reduction; food waste measurement
11	Taiwan	General	Private, non-profit	389	Cook fresh	Onsite	Local and seasonal food; vegetarian menu; food waste reduction strategies; food waste sent to a farm; cooking classes
12	UK	General + women's	Public	18–825	Cook fresh Cook freeze	Combination—onsite and centralized	Herb garden onsite; local/sustainable procurement; seasonal menu; no single-use plastics
13	Canada	General	Public	12	Cook fresh Cook chill	Combination—onsite and centralized	Traditional Indigenous foods served to patients
14	Netherlands	General	Public	635	Cook chill	Centralized	Menu redesign focused on food waste reduction and improved patient nutrition; sustainable, local purchasing; coffee grounds used to grow mushrooms