DISHING UP SUSTAINABILITY: INVESTIGATING INPATIENT FOOD CONSUMPTION AND PRODUCTION RELATED GREENHOUSE GAS EMISSIONS IN NOVA SCOTIA'S CENTRAL ZONE HOSPITALS

Abstract

This thesis investigates the farm-to-fork greenhouse gas (GHG) equivalent emissions associated with hospital food services in Nova Scotia’s Central Zone. Using patient meal ordering data from the CBORD system (2023–2024), food volumes were estimated and paired with life cycle emission factors to calculate farm-to-fork emissions. Results show that hospital food provision generates an average of 8.4 kg CO₂e per patient bed day. A scenario analysis demonstrated that replacing beef with chicken could reduce emissions by 28%. Findings highlight the substantial climate impact of hospital food systems and identify opportunities to reduce emissions through dietary shifts, contributing to the development of more sustainable, low-carbon healthcare in Canada.