Brokers, prestige and information exchange in the European Union’s functional food sector – A policy network analysis

Jost, Sonja; Birringer, Marc; Herzig, Christian

doi:10.1016/j.jff.2022.105309

Cited by 2 publications

(2 citation statements)

References 44 publications

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“…The difference in the ratio is due to the different demographic composition of the population [23]. With increasing health-and environmentally conscious guests, the food industry has followed the catering industry's demand for "functional" and new, exotic dishes [24,25]. Seafood is an essential part of the Mediterranean diet.…”

Section: The Literature Reviewmentioning

confidence: 99%

Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable

Mannheim,

Avató

2023

Sustainability

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Nowadays, sustainable food choices are taking on an increasingly central role. This paper assesses the environmental loads and energy resources of meat-free (vegan and pescovegetarian) and meat-containing (traditional) restaurant soups and main dishes. The applied life-cycle assessment focuses on determining environmental loads and energy resources in restaurant products’ preparation, cooking, and end-of-life phases. Mann–Whitney and Kruskal–Wallis statistical methods were applied to investigate restaurant products’ distribution and carbon footprints. Furthermore, a sustainability assessment model was developed by integrating green-lean and life-cycle assessment approaches called “GreenCycLEAN”. Based on the analysis results, the whole life cycle of meat-free dishes has a lower environmental impact. However, the primary energy requirement of a vegetable soup is less favorable than that of a meat-containing soup. The preparation phase has higher burdens, and the cooking phase is the most energy intensive. Research results are helpful for the sustainability of catering establishments.

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Section: The Literature Reviewmentioning

confidence: 99%

Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable

Mannheim,

Avató

2023

Sustainability

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“…They also improve the condition and performance of the brain, eyes, and heart [16][17][18][19][20]. With increasing healthand environmental-conscious guests, the food industry has followed the catering industry's demand for "functional" and new, exotic dishes [21,22]. However, eating seafood is double-edged: it can source many pollutants, including persistent organic pollutants (POPs) and heavy metals.…”

Section: The Literature Reviewmentioning

confidence: 99%

Sustainability and Green Lean Based on Whole Life Cycle Assessment of Meat-containing and Meat-free Products

Mannheim¹,

Avató²

2023

Preprint

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Nowadays, consumers have growing expectations for healthier and higher-quality food, and sustainable food choices are also taking on an increasingly central role. This paper assesses the environmental loads and energy resources of vegan, semi-vegetarian, and traditional restaurant soups and main dishes, focusing on preparation and cooking phases based on the life cycle assessment. The optimal menu samples were selected based on statistical methods. Mann-Whitney and Krus-kal-Wallis tests were applied to investigate restaurant products' distribution and carbon footprint. Based on the results, the preparation phases have a more significant impact. The environmental loads for the life cycle of vegan and semi-vegetarian menus are lower. Furthermore, a sustainability assessment model was developed by integrating lean and life cycle assessment approaches called "GreenCycLEAN." Research results are helpful for the sustainability of catering establishments.

show abstract

Brokers, prestige and information exchange in the European Union’s functional food sector – A policy network analysis

Cited by 2 publications

References 44 publications

Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable

Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable

Sustainability and Green Lean Based on Whole Life Cycle Assessment of Meat-containing and Meat-free Products

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