Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/132761
DC FieldValueLanguage
dc.contributor.authorGuimaraes, Nathalia Sernizonen_US
dc.contributor.authorReis, Marcela Gomesen_US
dc.contributor.authorCosta, Bruna Vieira de Limaen_US
dc.contributor.authorZandonadi, Renata Puppinen_US
dc.contributor.authorCarrascosa Iruzubieta, Conrado Javieren_US
dc.contributor.authorTeixeira-Lemos, Editeen_US
dc.contributor.authorCosta, Cristina A.en_US
dc.contributor.authorAlturki, Hmidan A.en_US
dc.contributor.authorRaposo, Antonioen_US
dc.date.accessioned2024-08-27T08:40:43Z-
dc.date.available2024-08-27T08:40:43Z-
dc.date.issued2024en_US
dc.identifier.otherWoS-
dc.identifier.urihttp://hdl.handle.net/10553/132761-
dc.description.abstractThe collective meals market generates significant revenue for the world economy. Food services are responsible for consuming large amounts of water and energy, as well as generating a substantial volume of waste, which is often improperly disposed of. Given the unchecked expansion of food services, the lack of proper management of environmental resources can undermine sustainability principles, posing a threat to future generations. This scoping review aimed to synthesize the existing scientific literature on carbon and water footprints in food services, describing the main methods and tools used and what strategies have been proposed to mitigate the high values of these footprints. The search for articles was performed on 6 June 2024 in seven electronic databases, using MeSH Terms and adaptations for each database from database inception. The search for local studies was complemented by a manual search in the list of references of the studies selected to compose this review. It included quantitative studies assessing footprints (water or carbon) in food services and excluded reviews, studies that reported footprints for diets, and protocols. A total of 2642 studies were identified, and among these, 29 were selected for this review. According to the findings, it was observed that meats, especially beef, contribute more to water and carbon footprint compared to other proteins. Mitigation strategies for the water footprint include promoting plant-based diets, menu changes, and awareness.en_US
dc.languageengen_US
dc.relation.ispartofNutrientsen_US
dc.sourceNutrients,v. 16 (13), (Julio 2024)en_US
dc.subject3309 Tecnología de los alimentosen_US
dc.subject.otherCarbon Footprinten_US
dc.subject.otherSchool Mealsen_US
dc.subject.otherImpacten_US
dc.subject.otherWasteen_US
dc.subject.otherCanteenen_US
dc.subject.otherHealthyen_US
dc.subject.otherEnvironmentalen_US
dc.subject.otherEpidemiologyen_US
dc.subject.otherFood Servicesen_US
dc.subject.otherFood Wasteen_US
dc.subject.otherSustainabilityen_US
dc.titleEnvironmental Footprints in Food Services: A Scoping Reviewen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.typeArticleen_US
dc.identifier.doi10.3390/nu16132106en_US
dc.identifier.isi001269582700001-
dc.identifier.eissn2072-6643-
dc.identifier.issue13-
dc.relation.volume16en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.description.numberofpages28en_US
dc.utils.revisionNoen_US
dc.contributor.wosstandardWOS:Guimaraes, NS-
dc.contributor.wosstandardWOS:Reis, MG-
dc.contributor.wosstandardWOS:Costa, BVD-
dc.contributor.wosstandardWOS:Zandonadi, RP-
dc.contributor.wosstandardWOS:Carrascosa, C-
dc.contributor.wosstandardWOS:Teixeira-Lemos, E-
dc.contributor.wosstandardWOS:Costa, CA-
dc.contributor.wosstandardWOS:Alturki, HA-
dc.contributor.wosstandardWOS:Raposo, A-
dc.date.coverdateJulio 2024en_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-VETen_US
dc.description.sjr1,301
dc.description.jcr5,9
dc.description.sjrqQ1
dc.description.jcrqQ1
dc.description.scieSCIE
dc.description.miaricds10,6
item.grantfulltextopen-
item.fulltextCon texto completo-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0003-2802-7873-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.fullNameCarrascosa Iruzubieta, Conrado Javier-
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