Nnuro, Kelvina Esther Esi2025-08-222025-08-222025-08-22https://hdl.handle.net/10222/85379Significant shifts in nutritional habits have been observed throughout Canada and the rest of the world resulting in a rise in the number of people suffering from under-over- and/or malnutrition, which then contributes to the prevalence of non-communicable chronic diseases. Additionally, current dietary habits have impacted the environment negatively and contributed to losses in culinary skills and cultural food knowledge. An evidence-based approach that has proven effective in addressing these challenges is the adoption of sustainable diets, which is dependent on the development of supportive food environments. This study examines policies and practices, and explores stakeholder perspectives concerned with the adoption of Canada’s Food Guide (CFG) and sustainable diets within institutional food environments. Focusing on three pilot sites: Site 1, Site 2, and Site 3 (the exact site names have been withheld to uphold the anonymity of the parcipants), the research employs a qualitative approach, utilizing focus group discussions with health and food service professionals (FSPs). Thematic analysis of the data reveals economic constraints, policy deficits, operational challenges, and cultural resistance as systemic barriers to sustainable diet adoption. Key enablers identified include leadership commitment, interdisciplinary collaboration, community engagement, and strategic communication. The findings highlight the tension between aspirational dietary guidelines and on-the-ground implementation, emphasizing the need for multi-level interventions that align policy, practice, and education. This study advocates for the implementation of culturally adaptive menu planning, binding local procurement targets, and workforce training focused on the health and ecological dimensions of sustainable diets. Additionally, it recommends the establishment of institutional food charters to bridge the gap between sustainability goals and practical implementation, ensuring alignment between policy and operational realities. This research contributes to the discourse on sustainable food systems by offering actionable strategies for public institutions to promote healthier, environmentally conscious dietary practices while addressing equity and feasibility.Significant shifts in nutritional habits have been observed throughout Canada and the rest of the world, resulting in a rise in the number of people suffering from under-over- and/or malnutrition, which then contributes to the prevalence of non-communicable chronic diseases. Additionally, current dietary habits have impacted the environment negatively and contributed to losses in culinary skills and cultural food knowledge. An evidence-based approach that has proven effective in addressing these challenges is the adoption of sustainable diets, which is dependent on the development of supportive food environments. This study examines policies and practices, and explores stakeholder perspectives concerned with the adoption of Canada’s Food Guide (CFG) and sustainable diets within institutional food environments.enSustainable dietsCanada's Food GuideFood EnvironmentsPolicies and practices