Application of eco-efficiency in the assessment of raw materials consumed by university restaurants in Brazil: A case study

Strasburg, Virgílio José; Jahno, Vanusca Dalosto

doi:10.1016/j.jclepro.2017.05.089

Cited by 33 publications

(35 citation statements)

References 51 publications

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“…To achieve behavior change and a reduction of individual staff and student transport, Rotaris and Danielis (2015) considered bus subsidies and parking restrictions as effective. Two articles examined the impacts of land and water use (Chen et al, 2016) and generated waste and water use (Strasburg and Jahno, 2017) in relation to campus cafeterias and restaurants. Chen et al (2016) argued that environmental impacts of ingredients Sustainable development strongly vary depending on their provenance and that the adoption of a lacto-vegetarian diet can have both positive and negative environmental impacts.…”

Section: Ijshementioning

confidence: 99%

The impacts of higher education institutions on sustainable development

Findler

Schönherr

Lozano

et al. 2019

IJSHE

284

135

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Purpose This paper aims to conceptualize impacts of higher education institutions (HEIs) on sustainable development (SD), complementing previous literature reviews by broadening the perspective from what HEIs do in pursuit of SD to how these activities impact society, the environment and the economy. Design/methodology/approach The paper provides a systematic literature review of peer-reviewed journal articles published between 2005 and 2017. Inductive content analysis was applied to identify major themes and impact areas addressed in the literature to develop a conceptual framework detailing the relationship between HEIs’ activities and their impacts on SD. Findings The paper identifies six impact areas where direct and indirect impacts of HEIs on SD may occur. The findings indicate a strong focus on case studies dealing with specific projects and a lack of studies analyzing impacts from a more holistic perspective. Practical implications This systematic literature review enables decision-makers in HEIs, researchers and educators to better understand how their activities may affect society, the environment and the economy, and it provides a solid foundation to tackle these impacts. Social implications The review highlights that HEIs have an inherent responsibility to make societies more sustainable. HEIs must embed SD into their systems while considering their impacts on society. Originality/value This paper provides a holistic conceptualization of HEIs’ impacts on SD. The conceptual framework can be useful for future research that attempts to analyze HEIs’ impacts on SD from a holistic perspective.

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Section: Ijshementioning

confidence: 99%

The impacts of higher education institutions on sustainable development

Findler

Schönherr

Lozano

et al. 2019

IJSHE

284

135

View full text Add to dashboard Cite

show abstract

“…A seleção dos itens investigados neste estudo considerou o critério da curva ABC, seguindo o modelo utilizado por Strasburg & Jahno (2017a). Foram elencadas todas as hortaliças e frutas adquiridas in natura ou VMP, sendo considerados todos os itens de aquisição, de cada grupo, até atingir a quantidade mínima de 85% do total dos alimentos, consumidos em quilogramas (kg), para cada período avaliado.…”

Section: Metodologiaunclassified

“…O estudo de Redin & Strasburg (2016) apontou que, no caso dos folhosos, o maior período de armazenamento relacionou, também, um maior valor no IPC destes produtos. A utilização dos insumos in natura também foi responsável pela maior quantidade de resíduos, em estudo que avaliou o cálculo de ecoeficiência nos insumos, utilizados em restaurantes universitários (Strasburg & Jahno, 2017a) Para essa quantidade extra de insumos, haveria a necessidade, também, de se utilizar mais espaço físico para armazenamento, incluindo câmaras refrigeradas. Além disso, para o processamento dos alimentos, ocorreria uma maior necessidade de pessoas e maior uso de água e saneantes, os quais irão gerar efluentes (Redin & Strasburg, 2016).…”

Section: Hortaliçasunclassified

Geração de resíduos na aquisição de vegetais in natura e minimamente processados por serviço de nutrição e dietética de um hospital público

Melo

Strasburg

2020

Braz. J. Food Technol.

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“…For the authors, the evaluation of WF when applied in meals can be a possibility for the rational use of natural resources of the planet and for the development of eating habits and consumption. The same authors also proposed the calculation of eco-efficiency in the use of raw materials for the production of meals in which the WF was one of the evaluated items [31].…”

Section: Water Footprintmentioning

confidence: 99%

“…Still, in this study, of the 26 evaluated items (6 of animal origin and 20 of vegetal origin), those of animal origin accounted for 63.3% of the value of water consumption, accounting for only 31.2% of consumption in grams. Strasburg and Jahno [31] found a relationship between the value of animal products used, especially beef, with environmental performance in Brazilian's restaurants.…”

Section: Evaluation Of the Water Footprintmentioning

confidence: 99%

Environmental Impacts of University Restaurant Menus: A Case Study in Brazil

et al. 2019

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The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.

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Application of eco-efficiency in the assessment of raw materials consumed by university restaurants in Brazil: A case study

Cited by 33 publications

References 51 publications

The impacts of higher education institutions on sustainable development

The impacts of higher education institutions on sustainable development

Geração de resíduos na aquisição de vegetais in natura e minimamente processados por serviço de nutrição e dietética de um hospital público

Environmental Impacts of University Restaurant Menus: A Case Study in Brazil

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