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Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer

Author

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  • Josimara Pereira Nogueira

    (Nutrition Post Graduate Program, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil)

  • Maria Hatjiathanassiadou

    (Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil)

  • Sthephany Rayanne Gomes de Souza

    (Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil)

  • Virgílio José Strasburg

    (Department of Nutrition, Federal University of Rio Grande do Sul, Porto Alegre 90040-060, RS, Brazil)

  • Priscilla Moura Rolim

    (Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil)

  • Larissa Mont’Alverne Jucá Seabra

    (Nutrition Post Graduate Program, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil)

Abstract

This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process.

Suggested Citation

  • Josimara Pereira Nogueira & Maria Hatjiathanassiadou & Sthephany Rayanne Gomes de Souza & Virgílio José Strasburg & Priscilla Moura Rolim & Larissa Mont’Alverne Jucá Seabra, 2020. "Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer," Sustainability, MDPI, vol. 12(11), pages 1-19, May.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:11:p:4340-:d:362890
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    References listed on IDEAS

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    1. Fiona Graham & Jean Russell & Michelle Holdsworth & Manoj Menon & Margo Barker, 2019. "Exploring the Relationship between Environmental Impact and Nutrient Content of Sandwiches and Beverages Available in Cafés in a UK University," Sustainability, MDPI, vol. 11(11), pages 1-13, June.
    2. Maria Hatjiathanassiadou & Sthephany Rayanne Gomes de Souza & Josimara Pereira Nogueira & Luciana de Medeiros Oliveira & Virgílio José Strasburg & Priscilla Moura Rolim & Larissa Mont’Alverne Jucá Sea, 2019. "Environmental Impacts of University Restaurant Menus: A Case Study in Brazil," Sustainability, MDPI, vol. 11(19), pages 1-15, September.
    3. Juan Carlos Pérez-Mesa & Laura Piedra-Muñoz & Mª Carmen García-Barranco & Cynthia Giagnocavo, 2019. "Response of Fresh Food Suppliers to Sustainable Supply Chain Management of Large European Retailers," Sustainability, MDPI, vol. 11(14), pages 1-24, July.
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    Cited by:

    1. Sthephany Rayanne Gomes de Souza & Diôgo Vale & Hortência Ingreddys Fernandes do Nascimento & Juliano Capelo Nagy & Antônio Hermes Marques da Silva Junior & Priscilla Moura Rolim & Larissa Mont’Alvern, 2023. "Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals," Sustainability, MDPI, vol. 15(3), pages 1-18, January.
    2. Esneider Gutierrez-Rivera & Manuela Escobar-Sierra & Jorge-Andrés Polanco, 2023. "Characterizing Organizational Sustainability in Catholic Schools: A Cross-National Study Applying Text Mining," SAGE Open, , vol. 13(4), pages 21582440231, October.

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