Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer

Nogueira, Josimara Pereira; Hatjiathanassiadou, Maria; Souza, Sthephany Rayanne Gomes de; Strasburg, Virgílio José; Rolim, Priscilla Moura; Seabra, Larissa Mont’Alverne Jucá

doi:10.3390/su12114340

Cited by 12 publications

(5 citation statements)

References 48 publications

(67 reference statements)

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“…Studies have shown that meats and processed meat products purchased by public education institutions are rarely local in origin [61,62]. However, this group of foods still features within the scope of supply of family farming in the public calls, also with special attention to processed foods [49], signaling that there is potential for the distribution and production of different food groups by family farmers.…”

Section: Discussionmentioning

confidence: 99%

Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals

et al. 2023

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The purchase of food from family farming in public institutions in Brazil was boosted by the implementation of the public call modality. The National School Feeding Program—PNAE— and the Food Acquisition Program—PAA— are world references in terms of purchasing food from family farming. However, hindrances are still observed regarding the participation of small farmers in public purchase of food, reducing their participation and scope of the food products available. Using a cross-sectional approach, this study analyzed food from family farming purchased by federal institutes of education located at the northeast region of Brazil to characterize the profile of family farmers participating on public calls, identify the food required and verify the processing level of food present into these documents. The data obtained indicate that family farmers supply mainly in natura or minimally processed foods, especially fruits. Meat and meat products were not present and processed foods, such as cheese, were not purchased extensively from family farmers by federal institutes, even when farmers were grouped into cooperatives and associations. Failure to comply with sanitary requirements required in the public call process was the main reason for the non-homologation of some food from family farming. The data found in this study show that despite the advances that allowed the purchase of food from family farming in public educational institutions, it is necessary to find ways to increase the diversity of food. Investing in improving structural conditions would be a way to increase the quality and diversity of food provided by family farming in public institutions, contributing to the environmental, social, and health dimensions of sustainability.

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Section: Discussionmentioning

confidence: 99%

Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals

et al. 2023

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“…Many products used in enteral nutrition or infant formulas have water as their main component. In a study that evaluated 74 products available in Brazil, it was identified that 87.8% were marketed in liquid form 41 . Thus, a large part of the emissions is due to the transport of the main constituent: water.…”

Section: Supplementary Foodmentioning

confidence: 99%

Impactos ambientales de los patrones del menú de un hospital universitario en Uruguay

Strasburg,

Dergazarián,

Nacaratto

et al. 2024

Rev. Cont. Saúde

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Introducción: en la atención hospitalaria, la provisión de comidas integra el proceso de recuperación de los pacientes. Los alimentos que se utilizan pueden afectar la calidad del ambiente. Objetivo: identificar las características de los diferentes patrones de menú, así como los impactos ambientales de los alimentos utilizados en las dietas de un Hospital Público Universitario (HPU) de Uruguay. Métodos: estudio retrospectivo utilizando datos secundarios. El período investigado fue el año 2021 y el primer semestre de 2022. Se evaluaron las prescripciones de dietas totales para alimentación oral (VO) y suplementaria (AS). Se analizaron las variables: a) valor energético en kilocalorías (kcal); b) huella hídrica (HH) - para dietas VO; c) valor energético; d) generación de gases de efecto invernadero (GEI) - para insumos utilizados para la AS. Resultados: el HPU sirvió 317.380 comidas durante los tres semestres. De las 24 opciones para la prescripción de dietas VO, 13 tipos representaron más del 93% de la cantidad total de prestaciones. En cuanto a los 21 tipos de alimentos utilizados en las prescripciones dietéticas, 6 fueron de origen animal. En la evaluación del impacto ambiental se identificó una diferencia de hasta 51% de HH entre los tipos de dietas VO. En AS, el grupo de fórmulas enterales para adultos representó el 88,37% del consumo total. El grupo de fórmulas infantiles tuvo el mayor impacto en la emisión de GEI. Conclusiones: además de la atención con prestaciones dietéticas el servicio de alimentación hospitalario debe considerar los impactos ambientales de su oferta alimentaria.

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“…Some of the most promising means to improve water use efficiency involve a combination of plant-based dietary choices and reducing food loss and waste. [184,[208][209][210][211][212][213][214] Water use efficiency: micronutrient output per liter consumptive water use.…”

Section: Environmental Concern Indicators and Definition Relevance And Comments Referencesmentioning

confidence: 99%

Indicators and Recommendations for Assessing Sustainable Healthy Diets

Aldaya

Ibáñez

Domínguez-Lacueva

et al. 2021

Foods

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Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments’ policies. This critical and comprehensive review analyzes indicators and approaches to “sustainable healthy diets” published in the literature since this discipline’s emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The present study covers a comprehensive set of indicators from the health, environmental and socio-economic viewpoints. This assessment concludes that in order to identify the best food option in sustainability assessments and nutrition analysis of diets, some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.

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Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer

Cited by 12 publications

References 48 publications

Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals

Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals

Impactos ambientales de los patrones del menú de un hospital universitario en Uruguay

Indicators and Recommendations for Assessing Sustainable Healthy Diets

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