Sustentabilidade de cardápio: avaliação da pegada hídrica nas refeições de um restaurante universitário

Strasburg, Virgílio José; Jahno, Vanusca Dalosto

doi:10.4136/ambi-agua.1664

Cited by 16 publications

(13 citation statements)

References 28 publications

(11 reference statements)

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“…The tool calculates the WF only for the production phase, as in the calculation of the WF according to the methodology by Hoekstra (2003), where blue, green and grey water are taken into account, the contribution of the other phases is negligible in comparison. This assumption is in line with similar research (Jefferies et al 2012;Strasburg and Jahno 2015).…”

Section: Metrics Usedsupporting

confidence: 91%

EATS: a life cycle-based decision support tool for local authorities and school caterers

Laurentiis

Hunt

Lee

et al. 2018

Int J Life Cycle Assess

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Purpose This paper describes the research that underpins the development of EATS (the Environmental Assessment Tool for School meals), a life cycle-based decision support tool for local authorities and their contractors responsible for providing catering services to schools. The purpose of this tool is to quantify the carbon footprint (CF) and water footprint (WF) of the meals served in order to identify hotspot meals and ingredients, and suggest simple, yet transformative, reduction measures. A case study is used to test the tool, comparing the impacts of 34 school meal recipes. Methods The tool utilises secondary data to calculate values of CF and WF for a school meal from cradle to plate. This includes three phases: (1) food production, (2) transport of each ingredient to a generic school kitchen in the UK, and (3) meal preparation. Considerations for waste along the supply chain are included. After testing the tool against a set of nutritionally compliant meals, a sensitivity analysis was performed to investigate the influence of the origin and seasonality of the ingredients, transport mode and cooking appliances used on the final results. Results and discussionThe results of the case study show the predominance of the production phase in the overall carbon footprint and that there is a strong tendency towards lower impacts for meat-free meals; however, this is not always the case, for instance some of the chicken-based meals present lower impacts than vegetarian meals rich in dairy ingredients. The sensitivity analysis performed on one of the meals shows that the highest value of CF is obtained when the horticultural products are out of season and produced in heated greenhouses, whilst the highest value of WF is obtained when the origin of the ingredients is unknown and the global average values of WF are used in the analysis; this defines a crucial data need if accurate analyses are to be uniformly possible. Conclusions This article focuses on the potential offered by the public food sector for a transformative reduction in the environmental impact of urban food consumption. The results presented prove that careful menu planning and procurement choices can considerably reduce the overall environmental impact of the service provided without compromising quality or variety. This research thus supports those responsible for making these decisions via a user-friendly tool based on robust scientific evidence.

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Section: Metrics Usedsupporting

confidence: 91%

EATS: a life cycle-based decision support tool for local authorities and school caterers

Laurentiis

Hunt

Lee

et al. 2018

Int J Life Cycle Assess

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“…In a study developed by Strasburg and Jahno [30], the sustainability of menus was evaluated in a university restaurant in the city of Porto Alegre, Brazil. The evaluation was made by quantifying the water footprint in meals served, including lunch and dinner.…”

Section: Water Footprintmentioning

confidence: 99%

“…A study conducted by Strasburg and Jahno [30] evaluated the WF of menus of a university restaurant in Porto Alegre/RS (Brazil). The animal food group accounted for 77.9% of the WF, with beef and chicken being responsible for 62.2% of this value.…”

Section: Evaluation Of the Water Footprintmentioning

confidence: 99%

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

et al. 2019

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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.

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“…Além de ser um importante componente do organismo humano, ela é matéria-prima dos processos produtivos, gera energia e faz parte do ciclo produtivo vegetal, entreoutras funções (Carvalho et al, 2012). Para Strasburg & Jahno (2015), a água é um recurso fundamental para a produção de alimentos, apesar de forma direta, sendo utilizada em outras etapas, como na higiene do ambiente, na limpeza de embalagens e equipamentos, no arrefecimento/aquecimento, como solvente de reação, entre outros (Cavalcante et al, 2013;Linke et al, 2013). Dessa forma, controlar e proteger esse recurso é de muitas vezes não ser incorporada no processo essencial para a vida devido aos diversos usos a que ele se destina.…”

Section: Atividades De Limpezaunclassified

Concepção de um modelo para avaliação da sustentabilidade no processo produtivo do suco de uva orgânico

Fagundes

Schreiber

2017

Desenvolv. Meio Ambiente

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Artigo recebido em 15 de dezembro de 2016, versão final aceita em 21 de julho de 2017. RESUMO:A incorporação de objetivos estratégicos nas empresas, baseados nos princípios da sustentabilidade, implica trabalhar de forma equilibrada a equidade social, a eficiência econômica e o desempenho ambiental. Para viabilizar esse processo, julga-se relevante propor um conjunto de indicadores de sustentabilidade para que a indústria tenha condições de mensurar aspectos que facultem seu direcionamento para as atividades voltadas à produção sustentável, de modo a contribuir para o desenvolvimento sustentável. Nesse contexto, este artigo tem como objetivo geral propor e analisar um conjunto de indicadores de sustentabilidade empresarial, alinhados com o modelo Triple Bottom Line (TBL), que seja mais adequado para o processo produtivo de suco de uva orgânico. O delineamento metodológico julgado mais adequado foi o estudo de caso múltiplo com abordagem qualitativa e quantitativa. Os resultados obtidos mostram que o trabalho é inovador por apresentar um conjunto de indicadores específicos nas dimensões ambiental (9), econômica (5) e social (8), totalizando 22 indicadores de sustentabilidade para o processo de produção de suco de uva orgânico.Palavras-chave: processo produtivo; produto orgânico; sustentabilidade industrial; TBL. ABSTRACT:The adoption of strategic objectives by companies, based on sustainability principles, implies working social equity, economic efficiency and environmental performance in a balanced way. In order to enable this process, it is relevant to propose a set of sustainability indicators, so the industry can evaluate aspects that guide its activities towards sustainable production, thus contributing to sustainable development. Considering these aspects, this article aims at proposing and analyzing a set of business sustainability indicators, based on the Triple Bottom Line (TBL) perspective, considered to be more suitable for the production process of organic grape juice. Multiple case study with qualitative and quantitative approach was adopted. The results obtained show that the work is innovative for presenting a set of specific indicators for the production process of organic grape juice in the environmental (9), economic (5) and social (8) dimensions.

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Sustentabilidade de cardápio: avaliação da pegada hídrica nas refeições de um restaurante universitário

Cited by 16 publications

References 28 publications

EATS: a life cycle-based decision support tool for local authorities and school caterers

EATS: a life cycle-based decision support tool for local authorities and school caterers

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

Concepção de um modelo para avaliação da sustentabilidade no processo produtivo do suco de uva orgânico

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