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.
Subject
Management, Monitoring, Policy and Law,Renewable Energy, Sustainability and the Environment,Geography, Planning and Development
Reference61 articles.
1. Responsabilidade ambiental: perfil das práticas de sustentabilidade desenvolvidas em unidades produtoras de refeições do bairro de Higienópolis, município de São Paulo;Barthichoto;Qualitas,2013
2. Sustentabilidade nas unidades de alimentação e nutrição: desafios para o nutricionista no século XXI;Dias;Hig. Aliment.,2016
3. How a Transformation towards Sustainable Community Catering Can Succeed
4. ABERC Mercado Realhttps://aberc.com.br/mercadoreal.asp?IDMenu=21
5. Gestão de Unidades de Alimentação e Nutrição—Um Modo de Fazer;Abreu,2016
Cited by
49 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献