[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 16, Issue 1 (Spring 2021) ::
Iranian J Nutr Sci Food Technol 2021, 16(1): 37-46 Back to browse issues page
Analysis of a Campus Lunch Menu for aspects of sustainable diets and Designing a Sustainable Lunch Menu
S Edalati , R Sobhani , F Fallah, M Mohammadi- Renani, S Tavakoli, H Nazari, N Omidvar *
Dept. of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Abstract:   (281 Views)
Background and Objectives: Due to the importance of food environment of the public dining places in promoting sustainable diets, the present study was carried out to analyze canteen menu of the School of Nutrition Sciences and Food Technology sustainability and to develop a sustainable lunch menus.
 Materials & Methods: First, nutrition information and quantity per capita of foods served within the last 20 days were asked from the food service manager of the canteen during the second semester of 2019–2020. The frequency of each food served, as well as food waste durung their preparation and consumption were recorded. Quantities of carbon, water and land footprints, costs and nutrient-rich food (NRF) index of the foods in the  two menus  were calculated. Then, a sustainable food menu for each two menus was designed in order to minimize water, carbon and land footprints and cost, as well as maxmizing NRF  through goal programming method.
Results: Foods served in Menu 1, had higher mean water (P=0.011), carbon (P=0.001) and land footprints (P=0.022) and higher costs (P=0.001) but lower NRF (P=0.001), compared to those served in Menu 2. The average daily non-compostable, compostable and recyclable wastes included 19660, 6320 and 9010 g, respectively. Replacing the sustainable food menu designed for Menu 1 could decrease carbon, total water and land footprints and costs by 10, 13, 22 and 6%, respectively, and increased the NRF profile by 8%. Furthermore, replacing the sustainable menu designed for Menu 2 could result in 25, 23, 27 and 28% decreases in carbon, total water and land footprints and costs, respectively, and increased the NRF profile by 23%.
Conclusion: Replacement of the current menus with sustainable ones and planning to decrease food wastes are recommended to achieve national targets of resistive economy and sustainable development and to promote sustainable diets.
Keywords: Sustainable food menu, Sustainable diet, Water footprint, Carbon footprint, Land footprint, Goal programming, Nutrient rich food-9 (NRF-9)
Full-Text [PDF 662 kb]   (84 Downloads)    
English: Research | Subject: nutrition
Received: 2020/10/12 | Accepted: 2021/01/12 | Published: 2021/03/25
پیوست مقاله [PDF 122 KB]  (18 Download)
1. Prosperi P, Moragues-Faus A, Sonnino R, Devereux C. Measuring progress towards sustainable food cities: Sustainability and food security indicators. Report of the ESRC financed Project "Enhancing the Impact of Sustainable Urban Food Strategies. 2015. Available from:http://sustainablefoodcities.org/getstarted/developingindicators. Access 2020 December 15
2. Pact MUFP. Milan urban food policy pact. Milan: MUFPP. 2015. Available from: https://www.milanurbanfoodpolicypact.org/ Access 2020 December 15
3. Abele J, Farhadian A, Nilforoushzadeh A, Sharma R. UBC campus food guide: a responsible food system communication tool. 2012. Available from: https://open.library.ubc.ca/cIRcle/collections/undergraduateresearch/18861/items/1.0108598. Access 2020 December 15
4. AHMED S, SHANKS CB, DUPUIS V, PIERRE M. Advancing healthy and sustainable food environments: The Flathead Reservation case study. UNSCN nutrition. 2019;44:38.
5. Black JL, Velazquez CE, Ahmadi N, Chapman GE, Carten S, Edward J, et al. Sustainability and public health nutrition at school: assessing the integration of healthy and environmentally sustainable food initiatives in Vancouver schools. Public Health Nutrition. 2015;18(13):2379-91. [DOI:10.1017/S1368980015000531]
6. Auestad N, Fulgoni VL 3rd. What current literature tells us about sustainable diets: emerging research linking dietary patterns, environmental sustainability, and economics. Adv Nutr. 2015;6(1):19-36. [DOI:10.3945/an.114.005694]
7. Dagenais B. The adoption of sustainable menu practices in healthcare institutions in Quebec: a study of feasibility. 2020.
8. Sahal Alharbi N, Yahia Qattan M, Haji Alhaji J. Towards Sustainable Food Services in Hospitals: Expanding the Concept of 'Plate Waste'to 'Tray Waste'. Sustainability. 2020;12(17):6872. [DOI:10.3390/su12176872]
9. da Silva Benvindo JL, de Souza Pinto AM, Bandoni DH. Nutritional quality of menus planned for university restaurants in Brazilian federal universities/Qualidade nutricional de cardapios planejados para restaurantes universitarios de universidades federais do Brasil. Demetra: Food, Nutrition & Health. 2017;12(2):447-65. [DOI:10.12957/demetra.2017.25890]
10. Mir-Marqués A, Cervera ML, de la Guardia M. A preliminary approach to mineral intake in the Spanish diet established from analysis of the composition of university canteen menus. Journal of Food composition and analysis. 2012;27(2):160-8. [DOI:10.1016/j.jfca.2012.06.006]
11. Ribal J, Fenollosa ML, García-Segovia P, Clemente G, Escobar N, Sanjuán N. Designing healthy, climate friendly and affordable school lunches. The International Journal of Life Cycle Assessment. 2016;21(5):631-45. [DOI:10.1007/s11367-015-0905-8]
12. Colombo PE, Patterson E, Lindroos AK, Parlesak A, Elinder LS. Sustainable and acceptable school meals through optimization analysis: an intervention study. Nutrition journal. 2020;19(1):1-15. [DOI:10.1186/s12937-020-00579-z]
13. Torres ÁF, Moreno-Rojas R, Martos FC. Nutritional content of foods offered and consumed in a Spanish university canteen. Nutricion Hospitalaria. 2015;31(3):1302-8.
14. Mekonnen MM, Hoekstra AY. A global assessment of the water footprint of farm animal products. Ecosystems. 2012;15(3):401-15. [DOI:10.1007/s10021-011-9517-8]
15. Ruini LF, Ciati R, Pratesi CA, Marino M, Principato L, Vannuzzi E. Working toward healthy and sustainable diets: The "Double Pyramid Model" developed by the Barilla Center for Food and Nutrition to raise awareness about the environmental and nutritional impact of foods. Frontiers in nutrition. 2015;2:9. [DOI:10.3389/fnut.2015.00009]
16. van Dooren C, Aiking H, Vellinga P. In search of indicators to assess the environmental impact of diets. The International Journal of Life Cycle Assessment. 2018;23(6):1297-314. [DOI:10.1007/s11367-017-1371-2]
17. Sluik D, Streppel MT, van Lee L, Geelen A, Feskens EJ. Evaluation of a nutrient-rich food index score in the Netherlands. Journal of nutritional science. 2015;4. [DOI:10.1017/jns.2015.4]
18. Statistical Center of Iran Household, Expenditure and Income.https://www.amar.org.ir/english/Metadata/Statistical-Survey/Household-Expenditure-and-Income(accessed June 2020)
19. Gerdessen JC, de Vries JHM. Diet models with linear goal programming: impact of achievement functions. Eur J Clin Nutr. 2015;69(11):1272-8. [DOI:10.1038/ejcn.2015.56]
20. Eini-Zinab H, Sobhani SR, Rezazadeh A. Designing a healthy, low-cost and environmentally sustainable food basket: an optimisation study. Public Health Nutr. 2020;1-10. doi:10.1017/S1368980020003729 [DOI:10.1017/S1368980020003729]
21. Hatjiathanassiadou M, Souza SRGd, Nogueira JP, Oliveira LdM, Strasburg VJ, Rolim PM, et al. Environmental Impacts of University Restaurant Menus: A Case Study in Brazil. Sustainability. 2019;11(19):5157. [DOI:10.3390/su11195157]
22. Strasburg VJ, Jahno VD. Menu of sustainability: evaluation of water footprint in a university dining restaurant. Revista Ambiente & Água. 2015;10(4):903-14. [DOI:10.4136/ambi-agua.1664]
23. Eini-Zinab H SR. Sustainable Diets and Traditional Local Foods. Iranian Journal of nutrition sciences and food technology. 2017;12(1):151-9.
24. Sobhani SR, Rezazadeh A, Omidvar N, Eini‐Zinab H. Healthy diet: a step toward a sustainable diet by reducing water footprint. Journal of the Science of Food and Agriculture. 2019;99(8):3769-75.[in persian] [DOI:10.1002/jsfa.9591]
25. Al-Domi H, Al-Rawajfeh H, Aboyousif F, Yaghi S, Mashal R, Fakhoury J. Determining and addressing food plate waste in a group of students at the University of Jordan. Pakistan Journal of Nutrition. 2011;10(9):871-8. [DOI:10.3923/pjn.2011.871.878]
26. Dias-Ferreira C, Santos T, Oliveira V. Hospital food waste and environmental and economic indicators-A Portuguese case study. Waste management. 2015;46:146-54. [DOI:10.1016/j.wasman.2015.09.025]
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Edalati S, Sobhani R, Fallah F, Mohammadi- Renani M, Tavakoli S, Nazari H et al . Analysis of a Campus Lunch Menu for aspects of sustainable diets and Designing a Sustainable Lunch Menu. Iranian J Nutr Sci Food Technol. 2021; 16 (1) :37-46
URL: http://nsft.sbmu.ac.ir/article-1-3156-en.html

Volume 16, Issue 1 (Spring 2021) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.05 seconds with 30 queries by YEKTAWEB 4282