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Open AccessArticle

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

1
Nutrition Post Graduate Program, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
2
Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
3
Department of Nutrition, Federal University of Rio Grande do Sul, Porto Alegre 90040-060, RS, Brazil
*
Author to whom correspondence should be addressed.
Sustainability 2020, 12(11), 4340; https://doi.org/10.3390/su12114340
Received: 10 February 2020 / Revised: 26 March 2020 / Accepted: 27 March 2020 / Published: 26 May 2020
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. View Full-Text
Keywords: sustainable nutrition; water footprint; foodservices sustainable nutrition; water footprint; foodservices
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Nogueira, J.P.; Hatjiathanassiadou, M.; de Souza, S.R.G.; Strasburg, V.J.; Rolim, P.M.; Seabra, L.M.J. Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer. Sustainability 2020, 12, 4340.

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