Sustainability in the industrial catering menus: Nutritional and environmental impact assessment

Cem Okan Özer, Ezgi Demir Özer and Duygu Başdoğan

Journal of Industrial Ecology, 2025, vol. 29, issue 3, 1013-1021

Abstract: This study aimed to evaluate the nutritional composition and environmental impact of catering menus. In the study, the 30 most frequently prepared lunch menus of a catering company serving mostly factory workers were examined. Nutritional values were calculated using national and international food composition databases, while water and carbon footprints were assessed using established literature benchmarks. The results revealed that main dishes, particularly those based on animal protein, exhibited the highest energy and protein levels alongside the largest water and carbon footprints. Moreover, the findings showed that the main dishes in the evaluated menus exhibited the highest water footprint (1056.85 L/serving) and carbon footprint (1592.6 g CO2e/serving), reflecting the resource‐intensive nature of animal‐based protein production. Fat was the major macronutrient, contributing 44.46% of total energy intake. In addition, the menus had 57.84% of daily protein needs. It was determined that the average calorie intake and carbon footprint impact of the menus were quite strong. On the other hand, positive correlations were determined between water footprint, carbon footprint, and protein and energy content of the menus. These results indicated the need for sustainable menu design, especially the use of plant‐based protein alternatives, to provide both balanced nutrition and reduce environmental impacts.

Date: 2025
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