Brazilian cuisine: comparison of environmental, economic and nutritional performance of two typical Brazilian dishes

Abstract

Brazilian cuisine is influenced by the diversity of geographical conditions, production of local ingredients and the multicultural character of foreign and native folks. In view of this context, we analyze sustainability issues in relation to the preparation of rice with jerky ("Arroz carreteiro"), and rice with chicken ("Galinhada"). This study is divided into two stages: environmental and economic analysis of food production process by life cycle analysis and nutritional assessment in comparison with the recommendations of the Worker's Feeding Program (PAT) issued by the Ministry of Labor and Employment. In environmental terms, while a portion of Arroz carreteiro emits 2.08 kg of CO 2 eq, a portion of Galinhada emits 1.34 kg CO 2 eq. Regarding acidification potential, the value found for Arroz carreteiro was 0.028 kg SO 2 eq and for Galinhada was 0.011 kg SO 2 eq. Regarding eutrophication potential, the value for Galinhada was 0.005 kg PO 4 eq and for Arroz carreteiro was 0.014 kg PO 4 eq. In economic terms, Galinhada has a lower cost than Arroz carreteiro. Regarding the nutritional aspect, both preparations presented values close to those recommended by the PAT. However, both preparations exceeded the protein needs and Galinhada exceeded sodium needs. The content of fibers was low, reaching only around 20% of the PAT. The results of the dishes analyzed are consistent with the values found in similar environmental studies with regard to CO 2 eq emissions, and they provide good amounts of nutrients as required for a main meal. However, they need to be balanced with other preparations to reach the values recommended.

Gold Standard Agreement Model for Precipitation Forecast in Paraná Using Bootstrap

“…During this period, it was also observed that most of the soybean cultivation area of Paraná (65.46%) had its maximum vegetative development in January and harvest in March (53.92%). The soybean culture contributes to the production chain and is dependent of the climatic events that can negatively affect the productivity and price of the product (da Costa et al, 2021). Variations in temperature and precipitation can lead to losses in soybean productivity Lu et al, 2021) Different dates for sowing in the spring-summer period (Johann et al, 2016;Yokoyama, et al, 2020) notwithstanding, it is possible to observe that sowing generally follows the ADAPAR ( 2017) recommendation, motivating the study of total rainfall in this period, considering the water requirements of the plant in the germination-emergence developmental phase (Rezende et al, 2003;Araya et al, 2015;Battisti & Sentelhas, 2015), and losses that may occur due to extreme events.…”