Optimizing nursing home menus in Norway from a sustainability and nutritional perspective

Introduction: , an artificial intelligence-based menu planning tool (optimized menus) delivered to nursing homes by a catering company in Eastern Norway in terms of nutrient composition, menu quality, and environmental impact (carbon and water footprints). Methods: /ton). Results: Optimized menus were found to better comply with the Norwegian FBDG. There were no statistically significant differences between the optimized and standard menus in terms of E-NRF 7.3 and DDS. Optimization of the 4-week standard menus resulted in carbon footprint changes ranging from -36.44 to -42.34%, and water footprint changes from -29.37 to -36.12%. In addition, optimization of the 12-week standard menus resulted in a carbon footprint reduction of -40.00%, and a water footprint reduction of -33.09%. Discussion: offers an effective way to reduce the environmental impact of nursing home menus by optimizing menu combinations without altering meal contents. While standard menus in Norwegian nursing homes exhibit relatively high nutritional quality, an optimization approach may be a viable and cost-effective strategy, particularly for improving environmental sustainability.