Sustainable perspective in public educational institutions restaurants : from foodstuffs purchase to meal offer

Abstract: This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process

Environmental impacts of university restaurant menus : a case study in Brazil

The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production

Restaurantes de instituciones de educación pública : una mirada al desempeño ambiental y las condiciones higiénico-sanitarias

Os serviços de alimentação institucionais devem ga-rantir o fornecimento de uma alimentação segura e de qualidade para os usuários e ao mesmo tempo ser ambientalmente responsável com o uso dos recur-sos naturais. Este estudo teve como objetivo avaliar o desempenho ambiental e as condições higienicos-sanitárias relacionados à produção de refeições em Restaurantes Institucionais (RI) de ensino público em um estado do nordeste brasileiro. A pesquisa caracterizou-se como descritiva exploratória de na-tureza transversal/observacional, realizada em seis restaurantes de instituições de ensino público, sen-do 3 restaurantes universitários e 3 restaurantes de institutos de ensino médio técnico. O desempenho ambiental foi avaliado por meio de um instrumento que abordava o uso de água, energia elétrica, gás, produtos químicos e gestão de resíduos. Para a ava-liação das condições higienicossanitárias nos RI foi utilizada uma lista de verificação contemplando instalações, processos, documentação e registros referente às boas práticas de manipulação dos ali-mentos. Os resultados mostraram que, em relação ao desempenho ambiental, todos os RI alcançaram um escore percentual classificado como bom ou muito bom (60,5 a 86,5%). Gestão de resíduos e uso de energia elétrica obtiveram respectivamente o me-lhor e pior percentual médio de adequação. Em re-lação às condições higienicossanitárias, a média de adequação geral dos IR variou entre 47,3% a 91,7%, sendo o item documentação e registro o que obteve menor adequação em todos os restaurantes.Institutional food services must guarantee the provision of safe and quality food for users and at the same time be environmentally responsible with the use of natural resources. This study aimed to evaluate the environmental performance and the hygienic-sanitary conditions related to the production of meals in Institutional Restaurants (IR) of public education in a state of northeastern Brazil. The research was cha-racterized as exploratory descriptive of a transversal/observational nature, performed in six restaurants of public education institutions, 3 university restaurants and 3 restaurants of technical high school ins-titutes. Environmental performance was assessed using an instrument that addressed the use of water, electricity, gas, chemicals and waste management. For the evaluation of hygienic-sanitary conditions in the IR, a checklist was used, including facilities, processes, documentation and records regarding good food handling practices. The results showed that, in relation to environmental performance, all IR reached a percentage score classified as good or very good (60.5 to 86.5%). Waste management and use of electric energy obtained the best and worst average percentage of adequacy, respectively. In relation to hygienic--sanitary conditions, the average of the general adequacy of the IRs ranged from 47.3% to 91.7%, with the item documentation and registration having the lowest adequacy in all restaurants.Os servicios alimentarios institucionales deben garantizar la provisión de alimentos inocuos y de calidad para los usuarios y al mismo tiempo ser ambientalmente responsables con el uso de los re-cursos naturales. Este estudio tuvo como objetivo evaluar el desempeño ambiental y las condicio-nes higiénico-sanitarias relacionadas con la producción de comidas en Restaurantes Institucionales (RI) de educación pública en un estado del noreste de Brasil. La investigación se caracterizó por ser descriptiva exploratoria de carácter transversal/observacional, realizada en seis restaurantes de ins-tituciones de educación pública, siendo 3 restaurantes universitarios y 3 restaurantes de institutos técnicos. El desempeño ambiental se evaluó mediante un instrumento que abordó el uso del agua, electricidad, gas, químicos y manejo de desechos. Para la evaluación de las condiciones higiénico--sanitarias en el RI, se utilizó una lista de verificación, que incluye instalaciones, procesos, documen-tación y registros sobre buenas prácticas de manipulación de alimentos. Los resultados mostraron que, en relación al desempeño ambiental, todos los RI alcanzaron un puntaje porcentual clasificado como bueno o muy bueno (60,5 hasta 86,5%). La gestión de residuos y el uso de energía eléctrica obtuvieron el mejor y el peor porcentaje medio de adecuación, respectivamente. En cuanto a las condiciones higiénico-sanitarias, el promedio de adecuación general del RI osciló entre el 47,3% y el 91,7%, siendo la documentación y registro del ítem el menos adecuado en todos los restaurantes

Nutrition and its footprints: Using environmental indicators to assess the nexus between sustainability and food

Current food systems are associated with the unsustainable use of natural resources; therefore, rethinking current models is urgent and is part of a global agenda to reach sustainable development. Sustainable diets encompass health, society, economy, culture as well as the environment, in addition to considering all the stages that make up the food production chain. This study aimed to perform a review on the importance of using environmental footprints (EnF) as a way of assessing the environmental impacts of food systems. The most used EnF to assess impacts related to the food system was the carbon footprint, followed by the water footprint, and the land use footprint. These EnF usually measured the impacts mainly of the current diet and theoretical diets. Animal-source foods were the ones that most contribute to the environmental impact, with incentives to reduce consumption. However, changing dietary patterns should not be restricted to changing behavior only, but should also involve all stakeholders in the functioning of food systems. We conclude that EnF are excellent tools to evaluate and guide the adoption of more sustainable diets, and can be applied in different contexts of food systems, such as food consumption analysis, menu analysis, food waste, and inclusion of EnF information on food labels

Adquisición de alimentos en un restaurante institucional desde una perspectiva nutricional y sostenible : estudio de caso

Em meio ao cenário de produção de alimentos atu-al e suas repercussões nas mudanças climáticas, os restaurantes institucionais devem promover ações para diminuir impactos ambientais negativos causa-dos pela produção de refeições, além de garantir a oferta de alimentação saudável. Este estudo tem por objetivo caracterizar e avaliar a aquisição de alimen-tos em um restaurante institucional de uma universi-dade pública sob a perspectiva nutricional e susten-tável. Foi avaliada a presença de nutrientes críticos e o nível de processamento dos alimentos adquiridos em um período de dois meses. Dos 118 alimentos adquiridos, 55,1% foram classificados como in na-tura ou minimamente processados e 32,2% como alimentos ultraprocessados. Em relação ao excesso de nutrientes críticos, todos os grupos, com exce-ção das leguminosas, apresentaram no mínimo três parâmetros indesejáveis, sendo o sódio, gorduras totais e açúcar livre os mais recorrentes. De forma individual o sódio foi o nutriente em excesso mais encontrado entre os grupos de alimentos, seguido de gorduras saturadas. Gorduras trans (8,2%), foram identificadas apenas no grupo de cereais. A etapa de escolha dos alimentos que serão utilizados na produção de refeições para coletividades é de fun-damental importância para garantir o fornecimento de uma alimentação saudável e sustentável. Os re-sultados desse estudo sinalizam para a importância de se repensar o processo de compras de alimentos em instituições públicas de forma a contemplar os aspectos da nutrição sustentável.Considering the current food production scenario and its repercussions on climate change, institu-tional restaurants should promote actions to reduce negative environmental impacts caused by the production of meals, in addition to ensuring healthy foodsupply. This study aims to characterize and evaluate the acquisition of food in an institutional restaurant of a public university from a nutritional and sustainable perspective. The presence of critical nutrients and the processing level of food pur-chased during a period of two months were evaluated. Of the 118 foods purchased, 55.1% were clas-sified as fresh or minimally processed and 32.2% as ultra-processed. Regarding the excess of critical nutrients, all groups, with the exception of legumes, presented at least three undesirable parameters, with sodium, total fats and free sugar being the most recurrent. Individually, sodium was the excess nutrient most found among food groups, followed by saturated fats. Trans fats (8.2%) were identified only in the cereal group. The stage of choosing the foods that will be used in the production of meals for communities is of fundamental importance to ensure the provision of healthy and sustainable food. The results of this study signal the importance of rethinking the process of purchasing food in public institutions in order to contemplate aspects of sustainable nutrition.En medio del escenario actual de producción de alimentos y sus repercusiones en el cambio climáti-co, los restaurantes institucionales deben promover acciones para reducir los impactos ambientales negativos causados por la producción de comidas, además de garantizar el suministro de alimentos saludables. Este estudio tiene como objetivo caracterizar y evaluar la adquisición de alimentos en un restaurante institucional de una universidad pública desde una perspectiva nutricional y sostenible. Se evaluó la presencia de nutrientes críticos y el nivel de procesamiento de alimentos adquiridos en un periodo de dos meses. De los 118 alimentos comprados, el 55.1% se clasificaron como frescos o mínimamente procesados y el 32.2% como ultraprocesados. Con respecto al exceso de nutrientes críticos, todos los grupos, a excepción de las legumbres, presentaron al menos tres parámetros in-deseables, siendo el sodio, las grasas totales y el azúcar libre los más recurrentes. Individualmente, el sodio fue el exceso de nutrientes que se encontró con mayor frecuencia entre los grupos de ali-mentos, seguido de las grasas saturadas. Las grasas trans (8,2%) se identificaron solo en el grupo de cereales. La etapa de elección de los alimentos que se utilizarán en la producción de comidas para as comunidades es de fundamental importancia para asegurar la provisión de alimentos saludables y sostenibles. Los resultados de este estudio señalan la importancia de repensar el proceso de compra de alimentos en las instituciones públicas para contemplar aspectos de la nutrición sostenible

Sustainable perspective in public educational institutions restaurants : from foodstuffs purchase to meal offer

Abstract: This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process

Environmental Impacts of University Restaurant Menus: A Case Study in Brazil

The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p &lt; 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production

Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study

The analysis of dietary environmental impacts has proven to be an important tool for guiding the adoption of healthier and more sustainable diets. This study aimed to estimate the dietary carbon (CF), water (WF), and ecological (EF) footprints of residents in the city of Natal, Brazil; the study also aimed to verify their association with socioeconomic factors and food purchase practices. This is a cross-sectional study that used dietary data from 411 adults and elderlies, which was collected via a questionnaire that applied to the respondents. The results showed that the dietary CF was 1901.88 g CO2 eq/day/1000 kcal, the WF was 1834.03 L/day/1000 kcal, and the EF was 14.29 m2/day/1000 kcal. The highest environmental footprint values showed an association (p ≤ 0.05) with the factors of male sex, white ethnicity, and higher income and schooling, whereas the lowest environmental footprint values were associated with social vulnerability variables such as female sex, non-white ethnicity, and lower income and schooling (p ≤ 0.05). Moreover, people with lower environmental footprints consumed less fast food, had fewer meals at snack bars, and used food delivery services less often than those with higher footprints. The foods that most contributed to the CFs and WFs were beef and chicken, while fish and beef contribute the most to the EFs. The data in the present study show that a diet with a lower environmental impact is not always equal to a sustainable diet. This relationship is paradoxical and relates to food justice, as people with lower environmental footprint values are the same ones with worse socioeconomic conditions. In this sense, is it essential to consider the influence of the social context when assessing dietary environmental impacts and when assessing actions that promote healthier and more sustainable diets

Flowchart of the study selection process.

Flowchart of the study selection process.</p