| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 354.85 KB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviors through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. The food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offered towards health and sustainability while promoting consumer behavior change.
Description
FCT_UIDB/05608/2020. FCT_UIDP/05608/2020. FCT_UIDB/05748/2020. FCT_UIDP/05748/2020.
Keywords
Nutrition Sustainability Food offer Food service Food patterns FCT_UIDB/05608/2020 FCT_UIDP/05608/2020 FCT_UIDB/05748/2020 FCT_UIDP/05748/2020
Citation
Rocha A, Viegas C. Challenges of food service towards sustainability beyond food waste. Highlights Sustain. 2023;2(1):10-5.
Publisher
Highlights of Science