Mostrar registro simples

dc.contributor.authorHatjiathanassiadou, Mariapt_BR
dc.contributor.authorSouza, Sthephany Rayanne Gomes dept_BR
dc.contributor.authorNogueira, Josimara Pereirapt_BR
dc.contributor.authorOliveira, Luciana de Medeirospt_BR
dc.contributor.authorStrasburg, Virgílio Josépt_BR
dc.contributor.authorRolim, Priscilla Mourapt_BR
dc.contributor.authorSeabra, Larissa Mont'Alverne Jucápt_BR
dc.date.accessioned2019-10-10T03:50:38Zpt_BR
dc.date.issued2019pt_BR
dc.identifier.issn2071-1050pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/200459pt_BR
dc.description.abstractThe 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.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofSustainability. Basel. vol. 11, no.19 (2019), 5157, 15 f.pt_BR
dc.rightsOpen Accessen
dc.subjectSustainabilityen
dc.subjectUsos da aguapt_BR
dc.subjectWater footprinten
dc.subjectAlimentação coletivapt_BR
dc.subjectFoodservicesen
dc.subjectMeio ambientept_BR
dc.subjectDieta vegetarianapt_BR
dc.subjectEnvironmental impactsen
dc.subjectRefeiçõespt_BR
dc.subjectBrasilpt_BR
dc.titleEnvironmental impacts of university restaurant menus : a case study in Brazilpt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001103358pt_BR
dc.type.originEstrangeiropt_BR


Thumbnail
   

Este item está licenciado na Creative Commons License

Mostrar registro simples