The Health and Climate Benefits of the Integration of Plant-Based Nutrition in One Inpatient Hospital Setting: Applying Publicly Available Tools
入院患者の食事における植物由来栄養導入の健康と気候への便益：公開ツールの応用 (AI 翻訳)
John Sebastian Babich, Emily Sattora, Juan Diego Betancur, Elizabeth Lee, Prithi Chakrapani, Alek Aman, Augusta Williams
🤖 gxceed AI 要約
日本語
米国の病院で植物由来タンパク質への置き換えをモデル化した結果、コスト削減とGHG排出削減が示された。公開ツールを使えば、病院の食事サービスによる気候影響を定量化でき、意思決定に役立つ。
English
This study models plant-based protein swaps in a US hospital, finding cost savings of $0.159/ounce and GHG reductions of 721 g CO2/ounce. Using publicly available tools, healthcare decision-makers can quantify climate and health benefits of menu changes.
Unofficial AI-generated summary based on the public title and abstract. Not an official translation.
📝 gxceed 編集解説 — Why this matters
日本のGX文脈において
日本の病院でも給食の脱炭素化が求められる可能性があるが、SSBJやTCFDとの直接的な関連は薄い。本論文はツールの実践例として参考になる。
In the global GX context
Globally, healthcare contributes ~10% of GHGs. This paper provides a replicable method using public tools to quantify dietary intervention benefits, relevant for institutional decarbonization strategies under TCFD/ISSB frameworks.
👥 読者別の含意
🔬研究者:Demonstrates application of publicly available tools for hospital food GHG quantification, a practical methodology for institutional carbon accounting.
🏢実務担当者:Hospital food service managers can use the approach to estimate cost and emission savings from plant-based menu swaps.
🏛政策担当者:Supports evidence-based policy for sustainable healthcare procurement and climate action in health systems.
📄 Abstract（原文）
Climate change is a threat affecting public health and healthcare systems, and the health sector accounts for nearly 10% of greenhouse gas emissions (GHGEs) in the United States, including through food services. Reducing meat consumption in healthcare institutions presents solutions to reduce food-related GHGEs and provide health benefits to patients. However, challenges in quantifying these benefits present barriers for implementation. We aimed to use publicly available tools to quantify the magnitude of climate, economic, and health benefits associated with integrating a plant-based protein “swap” of current menu options at one hospital institution. On average, modeled plant-based protein swaps cost $0.159/ounce less, reduce trans fats (0.102 g/ounce) and cholesterol (19.0 mg/ounce), and decrease 721 g of CO2/ounce compared to meat-based counterparts. However, the swap analysis yielded variable results on meal protein content and caloric intake that require additional consideration. If plant-based alternatives were implemented across half of the inpatient dining service at this institution, equivalent to 206,000 meals annually, there could be a potential annual value of $920,240 in food cost savings and $973,028 in avoided GHGEs. Healthcare decision-makers can leverage publicly available tools to implement evidence-based climate change mitigation solutions, helping hospitals battle climate change and reduce the burden of chronic disease.
🔗 Provenance — このレコードを発見したソース
- openalex https://doi.org/10.3390/greenhealth2030018first seen 2026-07-23 04:56:35
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