Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

Dayanne da Costa Maynard, Mayara Daré Vidigal, Priscila Farage, Renata Puppin Zandonadi, Eduardo Yoshio Nakano and Raquel Braz Assunção Botelho
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Dayanne da Costa Maynard: Post-Graduation in Human Nutrition, University of Brasília, Brasília 70910-900, Brazil
Mayara Daré Vidigal: Post-Graduation in Human Nutrition, University of Brasília, Brasília 70910-900, Brazil
Priscila Farage: Faculty of Nutrition from Federal University of Goias, Goiânia 74690-900, Brazil
Renata Puppin Zandonadi: Department of Nutrition from the University of Brasília, Brasília 70910-900, Brazil
Eduardo Yoshio Nakano: Department of Statistics from the University of Brasilia, Brasilia, DF 70910-900, Brazil
Raquel Braz Assunção Botelho: Department of Nutrition from the University of Brasília, Brasília 70910-900, Brazil

Sustainability, 2020, vol. 12, issue 5, 1-19

Abstract: Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work was to understand and analyze the sustainability indicators implemented in the production of meals in food services. The authors developed specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global to perform the systematic review. The authors evaluated the methodological quality of the included studies using the Meta-analysis Statistical Assessment and Review Instrument (MASTARI). A total of 31 cross-sectional studies were analyzed. Twenty four (77.41%) of the studies had activities that covered the three indicators (environmental, social, and economic); 22.59% (n = 7) used two indicators in which 12.90% (n = 4) presented environmental and economic indicators and 9.67% (n = 3) with environmental and social indicators. This research indicates that the studies in food services are seeking to insert indicators that cover the three pillars of sustainable meal production. It is worth mentioning that in the literature, many works encompasses the importance of sustainability, but few explore which indicators are most applied or detail their implementation in food services. More studies are needed to estimate better the indicators being applied in food services.

Keywords: sustainability; green restaurant; social; environmental; economic (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 (18)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:5:p:1804-:d:326161

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