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Brazilian cuisine: comparison of environmental, economic and nutritional performance of two typical Brazilian dishes

Author

Listed:
  • Mirelly Lopes Costa

    (Federal University of Grande Dourados (UFGD))

  • Gabrielli Carmo Martinelli

    (Federal University of Grande Dourados (UFGD))

  • Maycon Jorge Ulisses Saraiva Farinha

    (Federal University of Grande Dourados (UFGD))

  • Luciana Virginia Mario Bernardo

    (University of Oeste Paraná-Unioeste)

  • Carla Heloisa Faria Domingues

    (Federal University of Grande Dourados (UFGD))

  • Everton Vogel

    (Georg-August-Universität Göttingen, GZG)

  • Clandio Favarini Ruviaro

    (Federal University of Grande Dourados (UFGD))

Abstract

Brazilian cuisine is influenced by the diversity of geographical conditions, production of local ingredients and the multicultural character of foreign and native folks. In view of this context, we analyze sustainability issues in relation to the preparation of rice with jerky (“Arroz carreteiro”), and rice with chicken (“Galinhada”). This study is divided into two stages: environmental and economic analysis of food production process by life cycle analysis and nutritional assessment in comparison with the recommendations of the Worker’s Feeding Program (PAT) issued by the Ministry of Labor and Employment. In environmental terms, while a portion of Arroz carreteiro emits 2.08 kg of CO2eq, a portion of Galinhada emits 1.34 kg CO2eq. Regarding acidification potential, the value found for Arroz carreteiro was 0.028 kg SO2eq and for Galinhada was 0.011 kg SO2eq. Regarding eutrophication potential, the value for Galinhada was 0.005 kg PO4eq and for Arroz carreteiro was 0.014 kg PO4eq. In economic terms, Galinhada has a lower cost than Arroz carreteiro. Regarding the nutritional aspect, both preparations presented values close to those recommended by the PAT. However, both preparations exceeded the protein needs and Galinhada exceeded sodium needs. The content of fibers was low, reaching only around 20% of the PAT. The results of the dishes analyzed are consistent with the values found in similar environmental studies with regard to CO2eq emissions, and they provide good amounts of nutrients as required for a main meal. However, they need to be balanced with other preparations to reach the values recommended.

Suggested Citation

  • Mirelly Lopes Costa & Gabrielli Carmo Martinelli & Maycon Jorge Ulisses Saraiva Farinha & Luciana Virginia Mario Bernardo & Carla Heloisa Faria Domingues & Everton Vogel & Clandio Favarini Ruviaro, 2021. "Brazilian cuisine: comparison of environmental, economic and nutritional performance of two typical Brazilian dishes," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 23(3), pages 3097-3113, March.
    • Handle: RePEc:spr:endesu:v:23:y:2021:i:3:d:10.1007_s10668-020-00707-z
    DOI: 10.1007/s10668-020-00707-z
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    References listed on IDEAS

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