Environmental Impacts of University Restaurant Menus: A Case Study in Brazil

Autor: Priscilla Moura Rolim, Sthephany Rayanne Gomes de Souza, Luciana de Medeiros Oliveira, Virgílio José Strasburg, Larissa Mont’Alverne Jucá Seabra, Maria Hatjiathanassiadou, Josimara Pereira Nogueira
Jazyk: angličtina
Rok vydání: 2019
Předmět:
InformationSystems_INFORMATIONINTERFACESANDPRESENTATION(e.g.
HCI)
020209 energy
Geography
Planning and Development
TJ807-830
foodservices
02 engineering and technology
010501 environmental sciences
Management
Monitoring
Policy and Law
TD194-195
01 natural sciences
Renewable energy sources
Food group
Agricultural science
0202 electrical engineering
electronic engineering
information engineering
Per capita
Food service
Environmental impact assessment
GE1-350
Meio ambiente
0105 earth and related environmental sciences
Meal
Environmental effects of industries and plants
Renewable Energy
Sustainability and the Environment
Brasil
Dieta vegetariana
environmental impacts
Environmental impacts
Usos da agua
Alimentação coletiva
sustainability
Natural resource
Environmental sciences
Foodservices
water footprint
Sustainability
Refeições
Food products
Business
Water footprint
Water use
Zdroj: Sustainability, Vol 11, Iss 19, p 5157 (2019)
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Sustainability
Volume 11
Issue 19
ISSN: 2071-1050
Popis: The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p <
0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.
Databáze: OpenAIRE
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