Abstract: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 preparatio… Show more
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