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Title: Environmental, social and economic sustainability indicators applied to food services : a systematic review
Authors: Maynard, Dayanne da Costa
Vidigal, Mayara Daré
Farage, Priscila
Zandonadi, Renata Puppin
Nakano, Eduardo Yoshio
Botelho, Raquel Braz Assunção
Assunto:: Sustentabilidade
Sustentabilidade socioambiental
Restaurantes, bares, etc.
Issue Date: 28-Feb-2020
Publisher: MDPI
Citation: MAYNARD, Dayanne da Costa et al. Environmental, social and economic sustainability indicators applied to food services: a systematic review. Sustainability, Basel, v. 12, n. 5, fev., 2020. DOI 10.3390/su12051804. Disponível em: https://www.mdpi.com/2071-1050/12/5/1804. Acesso em: 02 abr. 2020.
Abstract: Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work was to understand and analyze the sustainability indicators implemented in the production of meals in food services. The authors developed specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global to perform the systematic review. The authors evaluated the methodological quality of the included studies using the Meta‐analysis Statistical Assessment and Review Instrument (MASTARI). A total of 31 cross‐sectional studies were analyzed. Twenty four (77.41%) of the studies had activities that covered the three indicators (environmental, social, and economic); 22.59% (n = 7) used two indicators in which 12.90% (n = 4) presented environmental and economic indicators and 9.67% (n = 3) with environmental and social indicators. This research indicates that the studies in food services are seeking to insert indicators that cover the three pillars of sustainable meal production. It is worth mentioning that in the literature, many works encompasses the importance of sustainability, but few explore which indicators are most applied or detail their implementation in food services. More studies are needed to estimate better the indicators being applied in food services.
Licença:: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)
DOI: 10.3390/su12051804
Appears in Collections:EST - Artigos publicados em periódicos
NUT - Artigos publicados em periódicos

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