Analysis of a Campus Lunch Menu for aspects of sustainable diets and Designing a Sustainable Lunch Menu

Edalati, Sareh; Sobhani, Seyyed Reza; Fallah, F; Renani, Mohsen; Tavakoli, Sanaz; Nazari, Haniyeh Ghaffari; Omidvar, Nasrin

doi:10.52547/nsft.16.1.37

Cited by 4 publications

(14 citation statements)

References 18 publications

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“…Almost all the included studies were focused on the effect of dietary consumption change on the sustainability of diet ( 13 , 14 , 16 – 23 ), except one ( 15 ) that assessed the compliance of national nutrition policy with the sustainable diet framework. Of 10 studies on measuring sustainability dimensions of diet and changing it toward sustainability, 7 studies had focused on total dietary consumption ( 13 , 17 – 20 , 22 , 23 ), one on a campus lunch menu ( 21 ), one on 14 important crops in Iran ( 16 ), and one compared the sustainability of traditional Iranian dishes with western dishes ( 14 ).…”

Section: Resultsmentioning

confidence: 99%

“…With respect to different dimensions of the sustainable diet, all the 10 studies had considered one or more of the environmental dimensions, specifically water footprint ( 14 , 16 – 20 , 23 ) and carbon footprint ( 13 , 14 , 17 , 20 – 23 ). However, energy ( 17 ) and land footprint ( 21 , 23 ) each were measured only in one and two studies, respectively. In addition, seven studies evaluated fulfillment of nutritional recommendations ( 17 – 23 ) and cost and cultural acceptance of diet were considered in five ( 13 , 17 , 20 , 21 , 23 ) and six ( 18 – 23 ) studies, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…However, energy ( 17 ) and land footprint ( 21 , 23 ) each were measured only in one and two studies, respectively. In addition, seven studies evaluated fulfillment of nutritional recommendations ( 17 – 23 ) and cost and cultural acceptance of diet were considered in five ( 13 , 17 , 20 , 21 , 23 ) and six ( 18 – 23 ) studies, respectively.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…The main approach used to identify what changes are needed to make the diet more sustainable was through comparing available data on Iranian food consumption and/or acquisition including food balance sheet data ( 13 ), household food expenditure ( 19 , 20 , 23 ), and food intake data ( 17 , 18 , 21 , 22 ) with a designed and/or recommended sustainable diet. In order to design a sustainable diet, an optimizing method, i.e., linear programming ( 18 , 19 , 22 ), goal programming ( 20 , 21 , 23 ), or a recommended reference diet ( 13 , 17 ) was used. The included studies based on their main purpose can be classified into three groups proposing a sustainable diet: (1) to reduce carbon footprint ( 13 , 22 ); (2) to reduce water footprint ( 16 , 18 , 19 ); and (3) to fulfill nutritional, environmental, and economical criteria ( 17 , 20 , 21 , 23 ).…”

Section: Resultsmentioning

confidence: 99%

See 4 more Smart Citations

Shifting to a Sustainable Dietary Pattern in Iranian Population: Current Evidence and Future Directions

et al. 2021

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The need for a shift in diet toward a more sustainable one has reached an urgency in certain regions, including Iran, due to more rapid climate change and a higher level of vulnerability. This study was undertaken to identify and summarize available data on changes required in the current Iranian diet to make it more sustainable and the extent to which current policies in the country have addressed such a shift. In this study, PubMed, Scopus, and Web of science, as well as Iranian scientific search engines, including Scientific Information Database and Magiran, were systematically searched from January 1990 to July 2021. A total of 11 studies and policy analyses were included in this study. Based on the findings, moving Iranian diet toward sustainability will require increase in consumption of dairy, fruits, vegetables, cereals, poultry, and legumes and decrease in consumption of bread, rice, pasta, red meat, eggs, fats, sugars, and sweets. There has been a great deal of effort and investment on policies and strategies to decrease the amount of sugar, salt, and fat (specifically trans-fatty acids) in the Iranian diet, which makes it more sustainable healthwise. Several policies and programs have been implemented to tackle non-communicable diseases (NCDs) by reducing access to unhealthy foods, which is in line with health dimension of a sustainable diet. However, there is almost no direct address to ecological aspect of sustainable diet in the food and nutrition policy documents in the ccountry. Development of an enabling environment to a sustainable diet will require policy and actions to improve public awareness, support study to provide evidence and identify possible alternatives, and plan and implement interventions/programs to promote and facilitate healthy and sustainable diets.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Shifting to a Sustainable Dietary Pattern in Iranian Population: Current Evidence and Future Directions

et al. 2021

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The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory

Saleki,

Kulaksiz,

Arslan

et al. 2023

NFS

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Purpose It is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu. Design/methodology/approach The study examined lunch menus served in December and February 2021–2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals. Findings Comparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus. Originality/value The study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus.

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An in-depth analysis of hospital food waste in terms of magnitude, nutritional value, and environmental and financial perspectives: A cross-sectional study

et al. 2023

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Hospital food waste has nutritional, economic and environmental impacts, and halving food waste is a sustainable development goal. This study aimed to quantify hospital food waste and its nutritional, environmental and financial values in medical and surgical wards. In a cross-sectional study in three educational hospitals, nutritional and demographic data of adult inpatients were collected. The food waste was measured at breakfast, lunch and snack times, and a 24-hour food recall was fulfilled for each patient. Also, the nutritional, environmental and financial values of discarded food were calculated. Food waste contributors were determined using linear regression. Totally, 398 meals were evaluated. The average served food was about 1 kg patient−1 day−1, while 539.5 g patient−1 day−1(50.1% of the served food) was discarded. Mean food wastes were 148.9 g (standard deviation (SD): 130.1), 364.3 g (SD: 257.2) and 80.2 g (SD: 101.5) in breakfast, lunch and snacks, equal to 45.7% (SD: 36.9), 51.4% (SD: 36.1) and 62.4% (SD: 53.2) of the served food, respectively. Rice, soup, milk and fruits were mostly discarded. Severely malnourished patients had higher daily food waste. Food preparation and waste were estimated to cost on average US$1.8 and US$0.8 patient−1 day−1, respectively. Each kilogram of food waste resulted in 8.1 m2 of land use, 1.4 kg of CO2-equivalent gas emission, and about 1003 L of water wastage. Half of the hospital food was discarded which means waste of nutrients, environmental resources and money. Current data can help authorities to plan for reducing hospital food waste.

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Analysis of a Campus Lunch Menu for aspects of sustainable diets and Designing a Sustainable Lunch Menu

Cited by 4 publications

References 18 publications

Shifting to a Sustainable Dietary Pattern in Iranian Population: Current Evidence and Future Directions

Shifting to a Sustainable Dietary Pattern in Iranian Population: Current Evidence and Future Directions

The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory

An in-depth analysis of hospital food waste in terms of magnitude, nutritional value, and environmental and financial perspectives: A cross-sectional study

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