Logo do repositório
 
Publicação

Challenges of food service towards sustainability beyond food waste

2023-02Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorRocha, Ada
dc.contributor.authorViegas, Cláudia
dc.date.accessioned2023-02-28T11:55:54Z
dc.date.available2023-02-28T11:55:54Z
dc.date.issued2023-02
dc.descriptionFCT_UIDB/05608/2020. FCT_UIDP/05608/2020. FCT_UIDB/05748/2020. FCT_UIDP/05748/2020.pt_PT
dc.description.abstractFood 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRocha A, Viegas C. Challenges of food service towards sustainability beyond food waste. Highlights Sustain. 2023;2(1):10-5.pt_PT
dc.identifier.doi10.54175/hsustain2010002pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/15717
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherHighlights of Sciencept_PT
dc.relationAgri-Food XXI I&D&I project NORTE0145-FEDER-000041pt_PT
dc.relation.publisherversionhttps://hos.pub/articles/hsustain2010002pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectNutritionpt_PT
dc.subjectSustainabilitypt_PT
dc.subjectFood offerpt_PT
dc.subjectFood servicept_PT
dc.subjectFood patternspt_PT
dc.subjectFCT_UIDB/05608/2020pt_PT
dc.subjectFCT_UIDP/05608/2020pt_PT
dc.subjectFCT_UIDB/05748/2020pt_PT
dc.subjectFCT_UIDP/05748/2020pt_PT
dc.titleChallenges of food service towards sustainability beyond food wastept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage15pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage10pt_PT
oaire.citation.titleHighlights of Sustainabilitypt_PT
oaire.citation.volume2pt_PT
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.givenNameCLÁUDIA ALEXANDRA
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.orcid0000-0001-6051-7317
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication.latestForDiscovery2539f10d-3879-4cc7-b781-9d03f8a68db2

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
Challenges of food service towards sustainability beyond food waste.pdf
Tamanho:
354.85 KB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

ESTeSL - Artigos