Carbon, Water, Ecological Footprints, Energy and Nutritional Densities of Omnivore and Vegan Culinary Preparations  

作　　者：Thadia Turon Costa Da Silva Bianca Biscacio Falco Isis Gomes De Castro Rita Barreira Zanon Juliana Vidal Vieira Guerra Karina Yuriko Yaginuma Verônica Oliveira Aline Gomes De Mello De Oliveira Thadia Turon Costa Da Silva;Bianca Biscacio Falco;Isis Gomes De Castro;Rita Barreira Zanon;Juliana Vidal Vieira Guerra;Karina Yuriko Yaginuma;Verônica Oliveira;Aline Gomes De Mello De Oliveira(Department of Nutrition and Dietetics, Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brasil;Math and Statistics Institute, Fluminense Federal University, Niterói, Brasil)

机构地区：[1]Department of Nutrition and Dietetics, Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brasil [2]Math and Statistics Institute, Fluminense Federal University, Niterói, Brasil

出　　处：《Food and Nutrition Sciences》2023年第7期626-637,共12页食品与营养科学（英文）

摘　　要：This study aimed to evaluate energy and nutritional densities, water, carbon and ecological footprints, cost, of omnivorous and vegan main courses served in a university restaurant in the city of Rio de Janeiro. A cross-sectional, analytical study was conducted with 40 main dish-type preparations, 20 of which are omnivorous and 20 vegans, served at lunch, to assess energy and nutritional densities, carbon, water and ecological footprints and cost of preparations. We propose a healthy and sustainable preparation index (HSPI) to evaluate from the list, the best preparation options considering the nutritional quality combined with the impact that the food causes on the environment. Preparations with the highest HSPI were considered the best options because they have a good relation between the nutritional profile and the environmental impact. Results: Regarding energy (ED), nutritional (ND) densities and water, carbon and ecological footprints, omnivorous preparations presented much higher values when compared to the vegan ones. The omnivorous preparations had the highest average cost (R$ 3.44). Regarding the HSPI, vegan preparations showed better rates than omnivorous preparations. Food services should promote healthy and sustainable choices by offering menus with low energy density preparations, high nutritional density, and low environmental impact, considering local realities and customer needs. Conclusion: This study was able to evaluate the best preparation options, considering the nutritional profile and the food impact on the environment, using health and sustainable indicators. Obtaining indicators of preparations regarding healthiness and sustainability, in practice, translates environmental aspects in menu planning, which contribute to changes in food consumption patterns in food services, in addition to contributing to the reduction of the environmental impact. In this way, they can be used as tools added to the menu planning process for the analysis of the environmental impact of menus, in addition to nThis study aimed to evaluate energy and nutritional densities, water, carbon and ecological footprints, cost, of omnivorous and vegan main courses served in a university restaurant in the city of Rio de Janeiro. A cross-sectional, analytical study was conducted with 40 main dish-type preparations, 20 of which are omnivorous and 20 vegans, served at lunch, to assess energy and nutritional densities, carbon, water and ecological footprints and cost of preparations. We propose a healthy and sustainable preparation index (HSPI) to evaluate from the list, the best preparation options considering the nutritional quality combined with the impact that the food causes on the environment. Preparations with the highest HSPI were considered the best options because they have a good relation between the nutritional profile and the environmental impact. Results: Regarding energy (ED), nutritional (ND) densities and water, carbon and ecological footprints, omnivorous preparations presented much higher values when compared to the vegan ones. The omnivorous preparations had the highest average cost (R$ 3.44). Regarding the HSPI, vegan preparations showed better rates than omnivorous preparations. Food services should promote healthy and sustainable choices by offering menus with low energy density preparations, high nutritional density, and low environmental impact, considering local realities and customer needs. Conclusion: This study was able to evaluate the best preparation options, considering the nutritional profile and the food impact on the environment, using health and sustainable indicators. Obtaining indicators of preparations regarding healthiness and sustainability, in practice, translates environmental aspects in menu planning, which contribute to changes in food consumption patterns in food services, in addition to contributing to the reduction of the environmental impact. In this way, they can be used as tools added to the menu planning process for the analysis of the environmental impact of menus, in addition to n

关 键 词：Food Services Menu Planning Environment Carbon Footprint Water Footprint 

分 类 号：TG1[金属学及工艺—金属学]