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Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

Author

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  • Dayanne da Costa Maynard

    (Post-Graduation in Human Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Mayara Daré Vidigal

    (Post-Graduation in Human Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Priscila Farage

    (Faculty of Nutrition from Federal University of Goias, Goiânia 74690-900, Brazil)

  • Renata Puppin Zandonadi

    (Department of Nutrition from the University of Brasília, Brasília 70910-900, Brazil)

  • Eduardo Yoshio Nakano

    (Department of Statistics from the University of Brasilia, Brasilia, DF 70910-900, Brazil)

  • Raquel Braz Assunção Botelho

    (Department of Nutrition from the University of Brasília, Brasília 70910-900, Brazil)

Abstract

Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work was to understand and analyze the sustainability indicators implemented in the production of meals in food services. The authors developed specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global to perform the systematic review. The authors evaluated the methodological quality of the included studies using the Meta-analysis Statistical Assessment and Review Instrument (MASTARI). A total of 31 cross-sectional studies were analyzed. Twenty four (77.41%) of the studies had activities that covered the three indicators (environmental, social, and economic); 22.59% (n = 7) used two indicators in which 12.90% (n = 4) presented environmental and economic indicators and 9.67% (n = 3) with environmental and social indicators. This research indicates that the studies in food services are seeking to insert indicators that cover the three pillars of sustainable meal production. It is worth mentioning that in the literature, many works encompasses the importance of sustainability, but few explore which indicators are most applied or detail their implementation in food services. More studies are needed to estimate better the indicators being applied in food services.

Suggested Citation

  • Dayanne da Costa Maynard & Mayara Daré Vidigal & Priscila Farage & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & Raquel Braz Assunção Botelho, 2020. "Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review," Sustainability, MDPI, vol. 12(5), pages 1-19, February.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:5:p:1804-:d:326161
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    References listed on IDEAS

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    1. David Moher & Alessandro Liberati & Jennifer Tetzlaff & Douglas G Altman & The PRISMA Group, 2009. "Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement," PLOS Medicine, Public Library of Science, vol. 6(7), pages 1-6, July.
    2. Anuj Mittal & Caroline C. Krejci & Teri J. Craven, 2018. "Logistics Best Practices for Regional Food Systems: A Review," Sustainability, MDPI, vol. 10(1), pages 1-44, January.
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    Cited by:

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    3. Codruța Adina Băltescu & Nicoleta Andreea Neacșu & Anca Madar & Dana Boșcor & Alexandra Zamfirache, 2022. "Sustainable Development Practices of Restaurants in Romania and Changes during the COVID-19 Pandemic," Sustainability, MDPI, vol. 14(7), pages 1-24, March.
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    7. Vivek Tiwari & Shivani Thakur, 2021. "Environment sustainability through sustainability innovations," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 23(5), pages 6941-6965, May.
    8. Rafael Ninno Muniz & Carlos Tavares da Costa Júnior & William Gouvêa Buratto & Ademir Nied & Gabriel Villarrubia González, 2023. "The Sustainability Concept: A Review Focusing on Energy," Sustainability, MDPI, vol. 15(19), pages 1-22, September.
    9. Vilaz, Caryl F. & Sy, Melecio Jr. A., 2023. "The Mediating Effect of Leadership Style on the Relationship between Green Practices and Business Sustainability of Restaurants: A Triple Bottom Line Theory," International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 7(12), pages 1861-1876, December.
    10. Giovana Vitória Nunes Leite Duarte & Susana Pereira Antunes Procópio & Angélica Cotta Lobo Leite Carneiro & Leandro de Morais Cardoso, 2022. "Development and Validation of a Tool for Assessing Sustainable Social Practices in Food Services," Sustainability, MDPI, vol. 14(24), pages 1-18, December.
    11. Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & Raquel Braz Assunção Botelho, 2020. "Sustainability Indicators in Restaurants: The Development of a Checklist," Sustainability, MDPI, vol. 12(10), pages 1-25, May.
    12. Róbert Štefko & Petra Vašaničová & Sylvia Jenčová & Aneta Pachura, 2021. "Management and Economic Sustainability of the Slovak Industrial Companies with Medium Energy Intensity," Energies, MDPI, vol. 14(2), pages 1-15, January.
    13. Ahmed Hassan Abdou & Thowayeb H. Hassan & Amany E. Salem, 2023. "Promoting Sustainable Food Practices in Food Service Industry: An Empirical Investigation on Saudi Arabian Restaurants," Sustainability, MDPI, vol. 15(16), pages 1-22, August.
    14. Olexandr Yemelyanov & Tetyana Petrushka & Lilia Lesyk & Anatolii Havryliak & Nataliya Yanevych & Oksana Kurylo & Volodymyr Bodakovskyy & Iryna Skoropad & Taras Danylovych & Kateryna Petrushka, 2023. "Assessing the Sustainability of the Consumption of Agricultural Products with Regard to a Possible Reduction in Its Imports: The Case of Countries That Import Corn and Wheat," Sustainability, MDPI, vol. 15(12), pages 1-29, June.
    15. Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & António Raposo & Raquel Braz Assunção Botelho, 2021. "Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators," Sustainability, MDPI, vol. 13(19), pages 1-12, September.
    16. Verônica Cortez Ginani & Wilma Maria Coelho Araújo & Renata Puppin Zandonadi & Raquel B. Assunção Botelho, 2020. "Identifier of Regional Food Presence (IRFP): A New Perspective to Evaluate Sustainable Menus," Sustainability, MDPI, vol. 12(10), pages 1-14, May.
    17. Alessandra Cupertino & Veronica Ginani & Ana Paula Cupertino & Raquel Braz Assunção Botelho, 2022. "School Feeding Programs: What Happens Globally?," IJERPH, MDPI, vol. 19(4), pages 1-12, February.
    18. Chayada Kanokphanvanich & Wanchai Rattanawong & Varin Vongmanee, 2023. "A New Model for a Sustainable Healthcare Supply Chain Prioritizes Patient Safety: Using the Fuzzy Delphi Method to Identify Healthcare Workers’ Perspectives," Sustainability, MDPI, vol. 15(9), pages 1-23, April.

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