Sustainable Diet in the Hospital: Analysis of Pro-Environmental Behavior of Nutritionists

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Abstract
Objective: To analyze the level of conscious consumption of nutritionists, their intention to use sustainable diets in hospitals and the main barriers to application. Theoretical Framework: Health professionals can influence policies and promote sustainable nutrition with knowledge and awareness. Hospitals that adopt sustainable food improve clinical recovery and educate patients. Method: Descriptive research with a quantitative approach, using the Ecologically Conscious Consumer Behavior (ECCB) scale adapted for the Brazilian context, with a websurvey applied to public and private hospitals in Brazil. Results and Discussion: Of the 535 questionnaires sent out, 226 were answered. Most of the participants (40%) were between 31 and 40 years old, and 49% worked in large hospitals. The hypotheses confirmed positive relationships between the constructs, indicating knowledge and concern about food and its impact on health and the environment. However, there was little concern about the non-recyclable materials used in products and packaging. Research Implications: A profile was identified with the intention of sustainable consumption, motivated by the topic, but which still prioritizes price, availability and accessibility of suppliers. Although there is interest in sustainable diets for patients, the main obstacle is cost. Originality/Value: Understanding the relationship between conscious consumption and the intention to adopt sustainable practices in hospital nutrition helps to understand whether nutritionists apply sustainable diets in their routine.

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