event 25 июн. 2018

Eating Green // Exploring Environmental Sustainability in Hospital Foodservice

This systems-level clinical research aims to explore environmental sustainability and the ‘water-energy-food nexus’ in hospital foodservice through a series of interrelated qualitative and quantitative studies. It will provide a comprehensive assessment of current practice to identify opportunities and strategies to improve the environmental sustainability of hospital foodservice. The expected outcome is the implementation of a change in policy and/or practice within healthcare.

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An essential part of healthcare is the provision of three meals a day, every day, to patients. This make a significant contribution to the environmental footprint through the resources used (energy and water), the waste generated, the kitchens built and the equipment run. The healthcare sector, who operate under the oath of ‘do no harm’, have a duty of care to protect the environment and the health of the population. Reducing the use of resources and waste generated in hospital foodservice has significant benefits for the environment. More broadly, a healthy environment leads to a healthy population. It also results in financial savings for hospitals, allowing public funds to be redirected into patient care.

This project will be conducted as a collaboration between Monash University Department of Nutrition, Dietetics and Food, Monash University Sustainable Development Institute and Eastern Health. The project may run alongside a related project conducted by Dr Jorja Collins. The candidate will work at Monash University, Notting Hill and onsite at Eastern Health hospitals. Applicants should have skills in working effectively with key stakeholders and end users and interest in working ‘upstream’ in the healthcare space, and in the areas of foodservice and/or sustainability.

Institution and Researcher

Jorja Collins: Jorja is an Accredited Practising Dietitian and Early Career Researcher. She has experience in clinical dietetic practice, foodservice and hospital based nutrition research. Her PhD explored the nutritional status of patients in subacute care and food-based strategies to prevent and treat malnutrition in this setting. In her role as Lecturer in the Department of Nutrition, Dietetics and Food, Jorja coordinates and contributes to the teaching of a number of units in the Bachelor of Nutrition Science and Master of Dietetics. Alongside this role, Jorja also works as a foodservice and clinical dietitian at Eastern Health.

School of Clinical Sciences at Monash Health / Hudson Institute of Medical Research


A scholarship to support the candidate to complete this project is available ($27,353 per annum full time + laptop).

Eligibility Criteria

  • Domestic students only
  • Qualification in Nutrition or Dietetics essential
  • Must meet eligibility criteria available on the Monash University Graduate Research website
  • Full time load is preferred


BASE Facility
Ground and Level 1, 264 Ferntree Gully Road
Notting Hill Victoria 3168

To Apply

Expressions of interest close on 30 June 2018. To express your interest, please click on 'contact the researcher' and complete the form. Your CV should include contact information for 2 referees as well as a description of all your research experience and any publications/presentations you have. Applicants will be invited to attend an interview in July 2018.

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Cecilia Vey

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