Ecological footprint and processing level in menus offered at a university restaurant

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DOI:

https://doi.org/10.12957/demetra.2024.74021

Abstract

Introduction: In the face of a global syndemic, the dominant agrifood system has its efficiency questioned in relation to health and sustainability. Institutional restaurants are an important locus for encouraging healthy diets and sustainable systems. Objective: evaluate the ecological footprint (EF) by comparing it across types of menus, processing levels and food groups in a university institutional restaurant. Method: Cross-sectional study with a quantitative approach. Data were obtained from technical preparation sheets of each omnivorous and vegetarian menus offered at an average of 286 daily meals. PSPP software was used for statistical analysis, performing descriptive and frequency tests, Kolmogorov-Smirnov and Mann Whitney tests to identify differences between groups. Results: Ecological Footprint (EF) medians were significantly different between omnivorous and vegetarian menus (p<0,00), between white and red meats (p=0,027), and between vegetarian menus with eggs and others (p=0,018). It was also possible to verify that, amongst processing levels, EF median of the organic and/or minimally processed foods group is higher than the others due to the group of meats, eggs, milk and other dairy products. The ultra-processed group has the fourth-highest median. Conclusion: Based on data gathered, menus planning should be reconsidered in order to ensure adequate eating habits and low environmental impact.

 

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Author Biographies

Leticia Juliana Lysike, Universidade Federal da Fronteira Sul, Curso de Nutrição. Realeza, PR, Brasil.

Graduada em Nutrição UFFS.

Rozane Marcia Triches, Universidade Federal da Fronteira Sul, Curso de Nutrição. Realeza, PR, Brasil.

Professora do Curso de Nutrição e do Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural Sustentável da Universidade Federal da Fronteira Sul - UFFS  

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Published

2024-09-02

How to Cite

1.
Lysike LJ, Triches RM. Ecological footprint and processing level in menus offered at a university restaurant. DEMETRA [Internet]. 2024 Sep. 2 [cited 2025 Jul. 3];19:e74021. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/74021

Issue

Vol. 19 (2024)

Section

Food for Collectives

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Copyright (c) 2024 Rozane Marcia Triches, Leticia Juliana Lysike

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This work is licensed under a Creative Commons Attribution 4.0 International License.

 

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