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

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  • Maria Hatjiathanassiadou

    (Department of Nutrition, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-970, RN, Brazil)

  • Sthephany Rayanne Gomes de Souza

    (Department of Nutrition, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-970, RN, Brazil)

  • Josimara Pereira Nogueira

    (Nutrition Post Graduate Program, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-970, RN, Brazil)

  • Luciana de Medeiros Oliveira

    (Federal University of Rio Grande do Norte, University Restaurant, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-970, RN, Brazil)

  • Virgílio José Strasburg

    (Department of Nutrition, Universidade Federal do Rio Grande do Sul, Rua Ramiro Barcelos, n° 2400, Santa Cecília, Porto Alegre 90040-060, RS, Brazil)

  • Priscilla Moura Rolim

    (Department of Nutrition, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-970, RN, Brazil)

  • Larissa Mont’Alverne Jucá Seabra

    (Department of Nutrition, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-970, RN, Brazil)

Abstract

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.

Suggested Citation

  • Maria Hatjiathanassiadou & Sthephany Rayanne Gomes de Souza & Josimara Pereira Nogueira & Luciana de Medeiros Oliveira & Virgílio José Strasburg & Priscilla Moura Rolim & Larissa Mont’Alverne Jucá Sea, 2019. "Environmental Impacts of University Restaurant Menus: A Case Study in Brazil," Sustainability, MDPI, vol. 11(19), pages 1-15, September.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:19:p:5157-:d:269063
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    References listed on IDEAS

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    1. Ingrid C. Fideles & Rita de Cassia Coelho de Almeida Akutsu & Priscila R. F. Costa & Jamacy Costa-Souza & Raquel Braz Assunção Botelho & Renata Puppin Zandonadi, 2020. "Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases," Sustainability, MDPI, vol. 12(8), pages 1-14, April.
    2. Arun T. M. & Puneet Kaur & Alberto Ferraris & Amandeep Dhir, 2021. "What motivates the adoption of green restaurant products and services? A systematic review and future research agenda," Business Strategy and the Environment, Wiley Blackwell, vol. 30(4), pages 2224-2240, May.
    3. Janice Ramos de Sousa & Rita de Cássia C.A. Akutsu & Renata Puppin Zandonadi & Raquel B. A. Botelho, 2020. "Breakfast Characterization and Consumption by Low-Income Brazilians: Food Identity and Regional Food," Sustainability, MDPI, vol. 12(12), pages 1-15, June.
    4. Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & Raquel Braz Assunção Botelho, 2020. "Sustainability Indicators in Restaurants: The Development of a Checklist," Sustainability, MDPI, vol. 12(10), pages 1-25, May.
    5. Ygraine Hartmann & Rita de Cássia C. de A. Akutsu & Renata Puppin Zandonadi & António Raposo & Raquel B. A. Botelho, 2021. "Characterization, Nutrient Intake, and Nutritional Status of Low-Income Students Attending a Brazilian University Restaurant," IJERPH, MDPI, vol. 18(1), pages 1-12, January.
    6. Sthephany Rayanne Gomes de Souza & Diôgo Vale & Hortência Ingreddys Fernandes do Nascimento & Juliano Capelo Nagy & Antônio Hermes Marques da Silva Junior & Priscilla Moura Rolim & Larissa Mont’Alvern, 2023. "Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals," Sustainability, MDPI, vol. 15(3), pages 1-18, January.
    7. Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & António Raposo & Raquel Braz Assunção Botelho, 2021. "Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators," Sustainability, MDPI, vol. 13(19), pages 1-12, September.
    8. Josimara Pereira Nogueira & Maria Hatjiathanassiadou & Sthephany Rayanne Gomes de Souza & Virgílio José Strasburg & Priscilla Moura Rolim & Larissa Mont’Alverne Jucá Seabra, 2020. "Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer," Sustainability, MDPI, vol. 12(11), pages 1-19, May.
    9. Kaur, Puneet & Talwar, Shalini & Madanaguli, Arun & Srivastava, Shalini & Dhir, Amandeep, 2022. "Corporate social responsibility (CSR) and hospitality sector: Charting new frontiers for restaurant businesses," Journal of Business Research, Elsevier, vol. 144(C), pages 1234-1248.

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