Food and sustainability at university restaurants: analysis of water footprint and consumer opinion

Auteurs-es

  • Leideliane Kilian Master in Agroecology and Sustainable Rural Development, Researcher, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, PR, Brazil https://orcid.org/0000-0002-4460-4821
  • Rozane Marcia Triches PhD in Rural Development, Professor, Curso de Graduação em Nutrição e Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural Sustentável, Universidade Federal da Fronteira Sul, Realeza, PR, Brazil https://orcid.org/0000-0002-4460-4821
  • Eliziane Nicolodi Francescato Ruiz PhD in Rural Development, Professor, Departamento de Nutrição e Programa de Pós-Graduação em Desenvolvimento Rural, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil https://orcid.org/0000-0002-8632-6612

DOI :

https://doi.org/10.18472/SustDeb.v12n2.2021.37939

Mots-clés :

Water footprint. Sustainability. Institutional Nutrition. Sustainable Diets. Food Policy.

Résumé

Objective: Analyze comparatively the sustainability of menus developed by two university restaurants (UR) in the State of Paraná using the water footprint (WF) and the opinion of diners as parameters. Methods: WF was calculated based on 46 menus in each unit and data on diners through questionnaires for 750 people analyzed with Mann Whitney and Pearson’s chi-square. Results: The highest WF averages were from omnivorous menus compared to vegetarians and UR2 had averages higher than UR1. As for the opinion of diners about UR1, there is greater satisfaction with prices, vegetarian options, and greater knowledge about organic and purchases of family farming (FF) products. Conclusions: Therefore, RU1 is closer to the assumptions of a sustainable diet than UR2, but both should review their menus concerning WF and carry out work with diners on food and sustainability.

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Bibliographies de l'auteur-e

Leideliane Kilian, Master in Agroecology and Sustainable Rural Development, Researcher, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, PR, Brazil

Nutritionist and Master in Agroecology and Sustainable Rural Development from the Universidade Federal da Fronteira Sul (2019)

Rozane Marcia Triches, PhD in Rural Development, Professor, Curso de Graduação em Nutrição e Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural Sustentável, Universidade Federal da Fronteira Sul, Realeza, PR, Brazil

PhD in Rural Development (Universidade Federal do Rio Grande do Sul), professor at the Universidade Federal da Fronteira Sul (UFFS).

Eliziane Nicolodi Francescato Ruiz, PhD in Rural Development, Professor, Departamento de Nutrição e Programa de Pós-Graduação em Desenvolvimento Rural, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil

PhD in Rural Development (Universidade Federal do Rio Grande do Sul), professor at the Universidade Federal do Rio Grande do Sul  (UFRGS).

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Publié-e

2021-08-30 — Mis(e) à jour 2021-09-08

Versions

Comment citer

Kilian, L., Triches, R. M., & Ruiz, E. N. F. (2021). Food and sustainability at university restaurants: analysis of water footprint and consumer opinion. Sustainability in Debate, 12(2), 79–89. https://doi.org/10.18472/SustDeb.v12n2.2021.37939 (Original work published 30 août 2021)

Numéro

Vol. 12 No. 2 (2021): Sustainability in Debate / Sustentabilidade em Debate

Rubrique

Articles - Varia

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(c) Tous droits réservés Sustainability in Debate 2021

Licence Creative Commons

Cette œuvre est sous licence Creative Commons Attribution - Pas d'Utilisation Commerciale - Pas de Modification 4.0 International.

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