Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant

Costa, Vânia; Bexiga, Eunice

http://hdl.handle.net/10400.21/15571

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Authors

Costa, Vânia

Bexiga, Eunice

Abstract(s)

The study of the relationship between excessive food portions, and nutritional and environmental impact can demonstrate to consumers the need to rethink food choices. The aim of this study was to analyze the restaurant menus' composition in terms of portions, nutritional adequacy, and carbon footprint (CFP). In general, the restaurant menus exceeded energy, protein, lipid, and salt requirements. The menu with the most CFP was the one with 3 types of meat and chorizo and the menu with the low CFP was the menu consisting of a vegetable starter and a main course with adequate portions.

Keywords

Nutrition Restaurants Menus Food portions Nutritional diet Sustainability Portugal

URI

http://hdl.handle.net/10400.21/15571

Citation

Costa V, Bexiga E. Food portion adequacy and its carbon footprint: case study from a traditional Portuguese restaurant. Int J Gastron Food Sci. 2023;31:100663.