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FOOD SYSTEMS AND WHY WE NEED TO MAKE THEM WORK
Figure 3: Environmentally sustainable and unsustainable practices occurring across the food supply chain
Reference: Stead M, Eadie D, McKell J et al. Making hospital shops healthier: evaluating the implementation of a mandatory standard for limiting food products and promotions in hospital retail outlets. BMC Public Health 20, 132 (2020). https://doi.org/10.1186/s12889-020-8242-7

Figure 4: Practice, knowledge and leadership/policy recommendations
Reference: Carino S, Collins J, Malekpour S, Porter J (2020). Environmentally sustainable hospital food services: drawing on staff perspectives to guide change. Sustainable Production and Consumption, 364. doi:10.1016/j.spc.2020.08.003
