Food Dishes for Sustainable Development: A Swedish Food Retail Perspective
Abstract
:1. Introduction
2. Materials and Methods
2.1. Case Study
2.2. Unit of Analysis—Meals Sold by Food Retail, Axfood
2.3. Data Collection
2.4. Data Analysis
2.5. Nutritional Famework
2.6. CO2 Boundaries
2.7. Healthier Consumption Patterns with Lower Climate Impact
3. Results
3.1. Most Sold Protein Sources
3.2. Commonly Prepared Dishes
3.3. Alteration of the Food Dishes
3.4. Nutritional Content and Climate Impact of the Food Dishes
4. Discussion
4.1. Consequences of the Choice of Protein Source
4.2. Commonly Prepared Dishes
4.3. Climate Impact and Nutritional Value of Commonly Prepared Dishes
4.4. Possibilities to Reduce Climate Impact and Increase Nutritional Value
4.5. Integration of Sustainable Development in Portfolio Management
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Component | Recommended Intake Per Day (100%) | Recommended Intake Per Meal (30%) |
---|---|---|
Energy (kcal) | 1700–3200 kcal | 735 kcal (510–960) |
Protein | 10–20 E% * | 18–37 g |
Fat | 25–40 E% * | 20–33 g |
Saturated fatty acids | <10 E% * | <9 g |
Wholegrains | 70–90 g ** | >21 g |
Dietary fiber | 25–35 g * | >7.5 g |
Fruits and vegetables | 500 g * | >150 g |
Organization | CO2e Recommendation per Year | CO2e Recommendation per Week | CO2e Recommendation per Day | CO2e Recommendation per Meal (30%) |
---|---|---|---|---|
WWF | 590 kg | 11 kg | 1.6 kg | 0.5 kg |
Protein Source | Food Dish |
---|---|
Chicken breast fillet | Tikka masala with rice, chicken wok with noodles |
Minced meat (beef) | Taco, spaghetti Bolognese |
Chicken leg | Chicken leg with curry sauce and rice |
Mixed minced meat (50% pork, 50% beef) | Lasagna |
Falu sausage | Sausage stroganoff |
Pork fillet | Marinated pork fillet with pre-cooked potato wedges and Béarnaise |
Salmon fillet | Salmon and shrimp with lemon and dill sauce and boiled potatoes |
Guideline Aspect | Problems with the Original Dish | Altered Dish |
---|---|---|
Total fat content and saturated fatty acids | Too high, mainly from red meat and animal-based dairy products with high fat content | Animal-based products with lower fat content combined with or changed to plant-based alternatives |
Wholegrains | None | Added wholegrain alternatives |
Dietary fiber | Not enough dietary fiber, small amount of fiber through sparse vegetables | Added wholegrain alternatives, increased amounts of fruits and vegetables |
Fruit and vegetables | Not enough included | Increased amounts of fruits and vegetables that are less energy-intensive |
Carbon dioxide equivalents | Too high, mainly from meat and other animal-based products | To a large extent, substituted with plant-based protein alternatives and plant-based dairy alternatives |
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Torstensson, L.; Johansson, R.; Mark-Herbert, C. Food Dishes for Sustainable Development: A Swedish Food Retail Perspective. Foods 2021, 10, 932. https://doi.org/10.3390/foods10050932
Torstensson L, Johansson R, Mark-Herbert C. Food Dishes for Sustainable Development: A Swedish Food Retail Perspective. Foods. 2021; 10(5):932. https://doi.org/10.3390/foods10050932
Chicago/Turabian StyleTorstensson, Linn, Rebecca Johansson, and Cecilia Mark-Herbert. 2021. "Food Dishes for Sustainable Development: A Swedish Food Retail Perspective" Foods 10, no. 5: 932. https://doi.org/10.3390/foods10050932