Environmental footprints of food consumption: Protocol for a systematic literature review

Abstract

Environmental footprints are indicators that can be used to estimate the impacts of diet on the environment. Since contemporary dietary practices are related to negative environmental impacts, this paper aims to describe a systematic review protocol to investigate the environmental footprints of food consumption by adults and elderly individuals worldwide. This protocol was developed based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). Search strategies and records of evidence searched in previously defined electronic databases will be defined. Original, population-based articles investigating the environmental footprints of food consumption by adults and the elderly will be included. Two independent reviewers will conduct the study selection and data extraction steps. Critical appraisal of the included studies will be based on the Newcastle-Ottawa Scale. For data synthesis, a narrative synthesis and, if possible, also a meta-analysis will be performed. The systematic review produced from this protocol will provide evidence for data synthesis of the environmental impact through environmental footprints of food consumption of the adult and elderly population from different territories and the footprint assessment tools used around the world. Therefore, it is a gap that needs to be filled because knowing these impacts will be important to inform the development of public policies that encourage healthy and sustainable food in the face of climate and epidemiological changes. PROSPERO registration number: CRD42021281488.

Are organics more nutritious than conventional foods? A comprehensive systematic review

“…Alternatively, we resorted to data synthesis to ensure that we could use the information with the necessary accuracy to use all the comparisons between organic and conventional foods reported in the selected articles. Data synthesis has been widely used in many scientific areas, like environmental [ 62 ] and health sciences [ 63 ].…”

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics

“…The resistance to extension up to 50 mm (R 50 , BU) is defined as the height of the extensiograph curve in BU, after 50 mm of stretching length. The energy (A, cm 2 ) is defined as the area under each curve (surface area) in cm 2 , and the extensibility (E x , mm) is defined as the length of the extensiograph in mm. In the case of the control dough, the water absorption for the extensiograph was 61.4% and in the fortified dough with 5 or 10% was 60.4% and 61.2%, respectively.…”

“…Over the last few years, there has been a growing interest in enhancing the nutritional value of foods [1] and in reducing their environmental footprint [2]. For this purpose, food industries face the challenge of developing novel food products based on nutrients and bioactive compounds [3].…”