ArticleFrontiers in nutrition2026
Optimizing nursing home menus in Norway from a sustainability and nutritional perspective.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Transforming food services into a more sustainable and healthier systems has become a crucial necessity today. This transformation plays an even more critical role in institutional settings, particularly for vulnerable populations. In nursing homes, where most older adults' daily meals are organized and provided, the nutritional adequacy, diversity, and environmental footprint of the menus directly influence residents' overall health and wellbeing. The current study aimed to comprehensively compare 12-week dinner menus (standard menus) and menus created using Methods: A multi-objective optimization method was used to optimize the menus. Standard dinner menus from the catering company were collected and imported into Results: Optimized menus were found to better comply with the Norwegian FBDG. There were no statistically significant differences between the optimized and standard menus in terms of E-NRF 7.3 and DDS. Optimization of the 4-week standard menus resulted in carbon footprint changes ranging from -36.44 to -42.34%, and water footprint changes from -29.37 to -36.12%. In addition, optimization of the 12-week standard menus resulted in a carbon footprint reduction of -40.00%, and a water footprint reduction of -33.09%. Discussion: To our knowledge, no study has comprehensively focused on optimizing nursing home menus in terms of nutritional composition, menu quality, and environmental impact.
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