Sustainable food supply at Heidelberg University Hospital: reducing emissions and providing health benefits

Sustainable food supply at Heidelberg University Hospital: reducing emissions and providing health benefits - KliOL-Food supply

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

DRKS

Registry ID

DRKS00032620

Enrollment

500

Registered

2024-04-22

Start date

2022-12-01

Completion date

Unknown

Last updated

2025-04-07

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Wellbeing

Interventions

Group 1: Control group: Employees who eat in all cafeterias of a university hospital ( except in the largest cafeteria (intervention cafeteria)) receive the standard lunch menu in the cafeteria from

Eligibility

Sex/Gender

All

Age

18 Years to No maximum

Inclusion criteria

Inclusion criteria: Weekly utilization of any of the food supply services at UKHD Ability to give informed written consent in German Informed written consent

Exclusion criteria

Exclusion criteria: Withdrawal Adhering to prescribed dietary regimen

Design outcomes

Primary

Measure	Time frame
Mental wellbeing (Warwick-Edinburgh Mental Well-being Scale (WEMWBS), 14-70 sore points)	—

Secondary

Measure	Time frame
Physical wellbeing (36-Item Short Form Survey, SF-36) Dietary habits (Planetary Health Diet Index) Environmental protection (Grrenhouse gas emissions from food intake in kg CO2-equivalents per year) Cost savings (€ per meal) Employee feedback on the food on offer (Quantitative in school grades and with text fields)	—

Countries

Germany

Contacts

Public ContactAlina Herrmann

Heidelberger Institut für Global Health (HIGH)

alina.herrmann@uni-heidelberg.de+49 6221 565086

Outcome results

None listed

Source: DRKS (via WHO ICTRP) · Data processed: Feb 5, 2026