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Turning the table toward plant-based: different perspectives on menu reformulation in food service

2025-07Artigo científico Acesso aberto
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datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorRocha, Ada
dc.contributor.authorViegas, Cláudia
dc.contributor.authorGonçalves, Sara
dc.date.accessioned2025-12-18T08:13:58Z
dc.date.available2025-12-18T08:13:58Z
dc.date.issued2025-07
dc.descriptionThe author(s) declare that financial support was received for the research and/or publication of this article. This research was supported by national funds through FCT - Foundation for Science and Technology within the scope of UID 05748: GreenUPorto - Centro de investigação em Produção Agroalimentar Sustentável and UIDP 05608/2020 and UIDB 05608/2020.
dc.description.abstractScientific evidence supports the need to adapt food systems, counteracting the current scenario characterized by excessive and growing consumption of animal products that translates into high environmental impact, unsustainability, and negative effects on health. The food services are responsible for a high and increasing carbon footprint, emerging as a sector that promotes food sustainability through the adaptation of its operational processes and food supply. The main objective of this research was to evaluate the impact of menu reformulation and changes in the food offer on consumers' perception and acceptance at a food service unit. A study with two stages was conducted using a convenience sample of canteen consumers (n = 55) and canteen employees (n = 6) to which a self-completion questionnaire was applied. Participants were mostly female (76.2%) and had a mean age of 40 ± 9.4 years. Menus were reformulated in stage one; stage two included food offer reformulation. Meat was considered the most important food group in both studies. Food and nutrition were highlighted as important to consumers (>80%) with statistically significant differences (p < 0.05). Most participants did not notice the changes made in the study (>55%). Only 32.4% of the participants were satisfied with the proposed changes, but approximately 65.8% were willing to keep the suggested changes in the future. The results of this study present clues and opportunities for strategies to change the food offer of the food service, aiming for healthier and more sustainable meals.eng
dc.identifier.citationRocha A, Viegas C, Gonçalves S. Turning the table toward plant-based: different perspectives on menu reformulation in food service. Front Nutr. 2025;12:1601979.
dc.identifier.doi10.3389/fnut.2025.1601979
dc.identifier.issn2296-861X
dc.identifier.urihttp://hdl.handle.net/10400.21/22354
dc.language.isoeng
dc.peerreviewedyes
dc.publisherFrontiers Media SA
dc.relation.hasversionhttps://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1601979/full
dc.relation.ispartofFrontiers in Nutrition
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectNutrition
dc.subjectCanteen
dc.subjectCatering
dc.subjectHealthy food
dc.subjectMenus
dc.subjectSustainability
dc.titleTurning the table toward plant-based: different perspectives on menu reformulation in food serviceeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage1601979
oaire.citation.titleFrontiers in Nutrition
oaire.citation.volume12
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.givenNameCLÁUDIA ALEXANDRA
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.orcid0000-0001-6051-7317
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication.latestForDiscovery2539f10d-3879-4cc7-b781-9d03f8a68db2

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