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Impact of a health and sustainability menu option on consumer perception of food service in Portugal

2026-08Artigo científico Acesso aberto
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datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorCosta, Carmen
dc.contributor.authorViegas, Cláudia
dc.contributor.authorRocha, Ada
dc.date.accessioned2026-08-27T10:10:23Z
dc.date.available2026-08-27T10:10:23Z
dc.date.issued2026-08
dc.description.abstractIntroduction: Food Service aims to provide nutritionally balanced, safe, and increasingly sustainable meals for specific population groups. In recent years, the sector has faced growing challenges driven by changing consumer expectations, public health priorities, and sustainability demands, particularly regarding menu composition and dietary patterns. Objective: To evaluate the association between the implementation of a health and sustainability menu option (flexitarian menu) and consumers' perceptions of Food Service in Portugal. Methods: A quasi-experimental repeated cross-sectional study was conducted among adult consumers attending a Food Service unit in Portugal. Consumer perceptions were assessed using paper-based questionnaires administered to three independent samples before implementation of the intervention and 3 and 9 months afterwards. The questionnaires evaluated perceptions of Food Service products, services, companies, and overall sector performance. Descriptive and inferential statistical analyses were performed. Results: Overall, the implementation of the flexitarian menu option was associated with generally favorable trends in consumer perceptions over time. After 9 months, more favorable evaluations were observed for perceived product quality, innovation, adequacy of meals to consumers' needs and expectations, and organizational attributes related to environmental and social responsibility. Although only limited statistically significant differences were identified, overall consumer evaluations of Food Service became progressively more favorable following implementation. Conclusions/Originality: This study provides real-world evidence suggesting that the sustained implementation of a health and sustainability menu option may be associated with more favorable consumer perceptions of Food Service. The findings contribute to the emerging evidence supporting menu-based sustainability interventions as a feasible strategy for promoting healthier and more sustainable institutional food environments.eng
dc.description.sponsorshipThe author(s) declared that financial support was not received for this work and/or its publication.
dc.identifier.citationCosta C, Viegas C, Rocha A. Impact of a health and sustainability menu option on consumer perception of food service in Portugal. Front Sustain Food Syst. 2026;10:1880494.
dc.identifier.doi10.3389/fsufs.2026.1880494
dc.identifier.issn2571-581X
dc.identifier.urihttp://hdl.handle.net/10400.21/23025
dc.language.isoeng
dc.peerreviewedyes
dc.publisherFrontiers Media SA
dc.relation.hasversionhttps://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2026.1880494/full
dc.relation.ispartofFrontiers in Sustainable Food Systems
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectConsumer perception
dc.subjectFlexitarianism
dc.subjectFood service
dc.subjectSustainable diet
dc.subjectPortugal
dc.titleImpact of a health and sustainability menu option on consumer perception of food service in Portugaleng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage1880494
oaire.citation.titleFrontiers in Sustainable Food Systems
oaire.citation.volume10
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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