nutrition-world-2017-posters-accepted-abstracts

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Insights Nutr Metab 2017
Volume 1 Issue 3 Nutrition World 2017
Page 69
September 11-12, 2017 Edinburgh, Scotland
15 th World Congress on
Advances in Nutrition, Food Science & Technology
Eco-efficiency: Application in the university
restaurants on Brazil
Strasburg, V.J.1 and Jahno, V.D2
1Federal University of Rio Grande do Sul, Brazil
2Jahno, V.D., Universidade Feevale, Brazil
Meal production for communities is an important activity
in the service segment. The concept of eco-efficiency
(EE) prioritizes the more efficient use of materials
and energy, combining economic and environmental
performance. In this context, the objective of this study
was to propose and apply a procedure for evaluating
environmental performance from the perspective of EE,
for the foodservice segment. The procedure developed
was applied to measure the EE relationship of supplies
used in food service in five university restaurants (URs) at
a Brazilian federal public university with secondary data
from 2012. The calculations for assessing the EE included
the selection of foods of animal and plant origin according
to ABC analysis. Considering that one of the purposes of
providing meals is to give energy support to their users, the
approach used for calculating EE included the provision
of energy in kilocalories and financial values in relation
to the Environmental impacts upon which the variables
of the water footprint and amount of wastes generated
from the foods used were selected. The five URs served
1,532,588 meals in 2012, and the average served varied
from 481 to 3141 meals per day, according to the size
of each restaurant. The EE in the relationship between
kilocalories and kilograms regarding the environmental
impacts of the foods used exhibited values that varied from
0.283 to 1.071. When calculating the EE that considered
the provision of kilocalories and financial values regarding
the environmental impacts, the values varied from 0.091
to 0.322. In both measurements, the best results were
obtained by UR 5 and UR 3, that respectively which had
the lowest and highest annual average of meals served.
The procedure developed and proposed proved to be
adequate for evaluating the environmental performance
in terms of EE among restaurants with the same type of
service.
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Insights Nutr Metab 2017