‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review
Nowadays, the food industry is integrating environmental, social, and health parameters to increase its sustainable impact. To do this, they are using new tools to calculate the potential efficiency of nutritional products with lower levels of environmental impact. One of these tools is called the ‘...
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| Format: | Artículo |
| Language: | Inglés |
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MDPI
2023
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| Online Access: | https://hdl.handle.net/20.500.11939/8542 https://www.mdpi.com/2304-8158/12/2/409 |
| _version_ | 1855492509986193408 |
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| author | Zarzo, Inmaculada Soler, Carla Fernández-Zamudio, María A. Pina, Tatiana Barco, Héctor Soriano, José M. |
| author_browse | Barco, Héctor Fernández-Zamudio, María A. Pina, Tatiana Soler, Carla Soriano, José M. Zarzo, Inmaculada |
| author_facet | Zarzo, Inmaculada Soler, Carla Fernández-Zamudio, María A. Pina, Tatiana Barco, Héctor Soriano, José M. |
| author_sort | Zarzo, Inmaculada |
| collection | ReDivia |
| description | Nowadays, the food industry is integrating environmental, social, and health parameters to increase its sustainable impact. To do this, they are using new tools to calculate the potential efficiency of nutritional products with lower levels of environmental impact. One of these tools is called the ‘nutritional footprint’, created by Wuppertal Institute for Climate, Environment and Energy GmbH. This study aims to review this concept and clarify its historical development, its use in several sectors of the food industry, and its transformation from a manual to an online tool. Results reflected that it is a suitable indicator that integrates nutritional, environmental, and social-economic dimensions to help the decision-making process in the procurement of more sustainable products and, although it is limited to Germany due to the use of the national standard nutritional intakes of Germany, its importance lies in the fact that is a promising instrument to promote environmental sustainability in the context of food, meals, and the hotel, restaurant and catering (HoReCa) sectors. |
| format | Artículo |
| id | ReDivia8542 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia85422025-04-25T14:49:04Z ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review Zarzo, Inmaculada Soler, Carla Fernández-Zamudio, María A. Pina, Tatiana Barco, Héctor Soriano, José M. Nutritional footprint Nutritional tool HoReCa sectors Menus Meals S01 Human nutrition - General aspects Q04 Food composition P01 Nature conservation and land resources E21 Agro-industry U40 Surveying methods Sustainability Foods Nowadays, the food industry is integrating environmental, social, and health parameters to increase its sustainable impact. To do this, they are using new tools to calculate the potential efficiency of nutritional products with lower levels of environmental impact. One of these tools is called the ‘nutritional footprint’, created by Wuppertal Institute for Climate, Environment and Energy GmbH. This study aims to review this concept and clarify its historical development, its use in several sectors of the food industry, and its transformation from a manual to an online tool. Results reflected that it is a suitable indicator that integrates nutritional, environmental, and social-economic dimensions to help the decision-making process in the procurement of more sustainable products and, although it is limited to Germany due to the use of the national standard nutritional intakes of Germany, its importance lies in the fact that is a promising instrument to promote environmental sustainability in the context of food, meals, and the hotel, restaurant and catering (HoReCa) sectors. 2023-03-03T09:14:37Z 2023-03-03T09:14:37Z 2023 article publishedVersion Zarzo, I., Soler, C., Fernandez-Zamudio, M. A., Pina, T., Barco, H. & Soriano, J. M. (2023). ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review. Foods, 12(2), 409. 2304-8158 (e-ISSN) https://hdl.handle.net/20.500.11939/8542 10.3390/foods12020409 https://www.mdpi.com/2304-8158/12/2/409 en This research was partially funded by theWorld Sustainable Urban Food Centre of València (Centro Mundial para la Alimentación urbana Sostenible; CEMAS) (number CUNAFF-42022), and by project-IVIA number 52203 (BonProfit Plan). The Plan against food waste in the Comunitat Valenciana is financed by the General CAP Agency (Conselleria de Agricultura, Desarrollo Rural, Emergencia Climática y Transición Ecológica, of the Generalitat Valenciana), and it is co-financed by the ERDF Funds. info:eu-repo/grantAgreement/ERDF/PCV 2021-2027/52203 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess MDPI electronico |
| spellingShingle | Nutritional footprint Nutritional tool HoReCa sectors Menus Meals S01 Human nutrition - General aspects Q04 Food composition P01 Nature conservation and land resources E21 Agro-industry U40 Surveying methods Sustainability Foods Zarzo, Inmaculada Soler, Carla Fernández-Zamudio, María A. Pina, Tatiana Barco, Héctor Soriano, José M. ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review |
| title | ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review |
| title_full | ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review |
| title_fullStr | ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review |
| title_full_unstemmed | ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review |
| title_short | ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review |
| title_sort | nutritional footprint in the food meals and horeca sectors a review |
| topic | Nutritional footprint Nutritional tool HoReCa sectors Menus Meals S01 Human nutrition - General aspects Q04 Food composition P01 Nature conservation and land resources E21 Agro-industry U40 Surveying methods Sustainability Foods |
| url | https://hdl.handle.net/20.500.11939/8542 https://www.mdpi.com/2304-8158/12/2/409 |
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