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:: 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 Edalati1 , R Sobhani2 , F Fallah3, M Mohammadi- Renani3, S Tavakoli3, H Nazari3, N Omidvar * 4
1- Student Research Committee, Department of Community Nutrition, PhD Candidate of Food and Nutrition Policy, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Assistant Prof, Nutrition Department, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
3- BSc of Nutrition Sciences, Department 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
4- 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. , omidvar.nasrin@gmail.com
Abstract:   (1830 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]   (539 Downloads)    
Article type: Research | Subject: nutrition
Received: 2020/10/12 | Accepted: 2021/01/12 | Published: 2021/03/25
پیوست مقاله [PDF 122 KB]  (59 Download)
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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
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Volume 16, Issue 1 (Spring 2021) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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