Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer

Josimara Pereira Nogueira, Maria Hatjiathanassiadou, Sthephany Rayanne Gomes de Souza, Virgílio José Strasburg, Priscilla Moura Rolim and Larissa Mont’Alverne Jucá Seabra
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Josimara Pereira Nogueira: Nutrition Post Graduate Program, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
Maria Hatjiathanassiadou: Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
Sthephany Rayanne Gomes de Souza: Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
Virgílio José Strasburg: Department of Nutrition, Federal University of Rio Grande do Sul, Porto Alegre 90040-060, RS, Brazil
Priscilla Moura Rolim: Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
Larissa Mont’Alverne Jucá Seabra: Nutrition Post Graduate Program, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil

Sustainability, 2020, vol. 12, issue 11, 1-19

Abstract: This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process.

Keywords: sustainable nutrition; water footprint; foodservices (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:11:p:4340-:d:362890

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