Challenges of food service towards sustainability beyond food waste

Bibliographic Details
Main Author: Rocha, Ada
Publication Date: 2023
Other Authors: Viegas, Cláudia
Format: Article
Language: eng
Source: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Download full: http://hdl.handle.net/10400.21/15717
Summary: FCT_UIDB/05608/2020. FCT_UIDP/05608/2020. FCT_UIDB/05748/2020. FCT_UIDP/05748/2020.
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network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Challenges of food service towards sustainability beyond food wasteNutritionSustainabilityFood offerFood serviceFood patternsFCT_UIDB/05608/2020FCT_UIDP/05608/2020FCT_UIDB/05748/2020FCT_UIDP/05748/2020FCT_UIDB/05608/2020. FCT_UIDP/05608/2020. FCT_UIDB/05748/2020. FCT_UIDP/05748/2020.Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviors through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. The food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offered towards health and sustainability while promoting consumer behavior change.Highlights of ScienceRCIPLRocha, AdaViegas, Cláudia2023-02-28T11:55:54Z2023-022023-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/15717engRocha A, Viegas C. Challenges of food service towards sustainability beyond food waste. Highlights Sustain. 2023;2(1):10-5.10.54175/hsustain2010002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T10:13:34Zoai:repositorio.ipl.pt:10400.21/15717Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:23:20.586146Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Challenges of food service towards sustainability beyond food waste
title Challenges of food service towards sustainability beyond food waste
spellingShingle Challenges of food service towards sustainability beyond food waste
Rocha, Ada
Nutrition
Sustainability
Food offer
Food service
Food patterns
FCT_UIDB/05608/2020
FCT_UIDP/05608/2020
FCT_UIDB/05748/2020
FCT_UIDP/05748/2020
title_short Challenges of food service towards sustainability beyond food waste
title_full Challenges of food service towards sustainability beyond food waste
title_fullStr Challenges of food service towards sustainability beyond food waste
title_full_unstemmed Challenges of food service towards sustainability beyond food waste
title_sort Challenges of food service towards sustainability beyond food waste
author Rocha, Ada
author_facet Rocha, Ada
Viegas, Cláudia
author_role author
author2 Viegas, Cláudia
author2_role author
dc.contributor.none.fl_str_mv RCIPL
dc.contributor.author.fl_str_mv Rocha, Ada
Viegas, Cláudia
dc.subject.por.fl_str_mv Nutrition
Sustainability
Food offer
Food service
Food patterns
FCT_UIDB/05608/2020
FCT_UIDP/05608/2020
FCT_UIDB/05748/2020
FCT_UIDP/05748/2020
topic Nutrition
Sustainability
Food offer
Food service
Food patterns
FCT_UIDB/05608/2020
FCT_UIDP/05608/2020
FCT_UIDB/05748/2020
FCT_UIDP/05748/2020
description FCT_UIDB/05608/2020. FCT_UIDP/05608/2020. FCT_UIDB/05748/2020. FCT_UIDP/05748/2020.
publishDate 2023
dc.date.none.fl_str_mv 2023-02-28T11:55:54Z
2023-02
2023-02-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.21/15717
url http://hdl.handle.net/10400.21/15717
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rocha A, Viegas C. Challenges of food service towards sustainability beyond food waste. Highlights Sustain. 2023;2(1):10-5.
10.54175/hsustain2010002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Highlights of Science
publisher.none.fl_str_mv Highlights of Science
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799133506055438336

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