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.

This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process.

The purchase of food from family farming in public institutions in Brazil was boosted by the implementation of the public call modality. The National School Feeding Program—PNAE— and the Food Acquisition Program—PAA— are world references in terms of purchasing food from family farming. However, hindrances are still observed regarding the participation of small farmers in public purchase of food, reducing their participation and scope of the food products available. Using a cross-sectional approach, this study analyzed food from family farming purchased by federal institutes of education located at the northeast region of Brazil to characterize the profile of family farmers participating on public calls, identify the food required and verify the processing level of food present into these documents. The data obtained indicate that family farmers supply mainly in natura or minimally processed foods, especially fruits. Meat and meat products were not present and processed foods, such as cheese, were not purchased extensively from family farmers by federal institutes, even when farmers were grouped into cooperatives and associations. Failure to comply with sanitary requirements required in the public call process was the main reason for the non-homologation of some food from family farming. The data found in this study show that despite the advances that allowed the purchase of food from family farming in public educational institutions, it is necessary to find ways to increase the diversity of food. Investing in improving structural conditions would be a way to increase the quality and diversity of food provided by family farming in public institutions, contributing to the environmental, social, and health dimensions of sustainability.

Em meio ao cenário de produção de alimentos atual e suas repercussões nas mudanças climáticas, os restaurantes institucionais devem promover ações para diminuir impactos ambientais negativos causados pela produção de refeições, além de garantir a oferta de alimentação saudável. Este estudo tem por objetivo caracterizar e avaliar a aquisição de alimentos em um restaurante institucional de uma universidade pública sob a perspectiva nutricional e sustentável. Este é um estudo de caso realizado em um restaurante institucional de ensino superior. Foi avaliada a presença de nutrientes críticos e o nível de processamento dos alimentos adquiridos em um período de dois meses. Dos 118 alimentos adquiridos, 55,1% foram classificados como in natura ou minimamente processados e 32,2% de ultraprocessados. Em relação ao excesso de nutrientes não saudáveis, todos os grupos, com exceção das leguminosas, tiveram no mínimo três parâmetros indesejáveis. De forma individual o sódio foi o nutriente em excesso mais encontrado entre os grupos de alimentos, seguido de gorduras saturadas. Gorduras trans foram identificadas apenas em um dos grupos. Avaliar os insumos utilizados para a produção de refeições para coletividades é de fundamental importância para garantir o fornecimento de uma alimentação saudável. Os resultados desse estudo sinalizam para a necessidade de melhoria das práticas de aquisição de gêneros de maneira que contemple os aspectos da saudabilidade e também, da sustentabilidade.