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Assessing the Carbon Footprint of Meals: A Case Study from a Portuguese College Canteen

2026-04Capítulo de livro Acesso restrito
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datacite.subject.fosCiências Médicas::Ciências da Saúde
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorGuimarães, Carla
dc.contributor.authorCaseiro, B.
dc.contributor.authorBento, B.
dc.contributor.authorCosta, C.
dc.contributor.authorMoskalenko, D.
dc.contributor.authorManuel, E.
dc.contributor.authorNeto, I.
dc.contributor.authorSimões, J.
dc.contributor.authorChinita, M.
dc.contributor.authorHenriques, R.
dc.contributor.authorFerreira, S.
dc.contributor.authorBarroso de Moura Cipreste Vaz, Daniela
dc.contributor.authorPereira, Cidália Almeida
dc.contributor.authorSantos Ribeiro, Vânia
dc.date.accessioned2026-09-09T15:24:31Z
dc.date.available2026-09-09T15:24:31Z
dc.date.issued2026-04
dc.descriptionAcknowledgements: The authors thank Natália Tomás and Daniel Cipriano from the Polytechnic of Leiria’s Social Services department for providing the data to determine the carbon footprint and nutritional composition of the canteen dishes.
dc.descriptionPart of the book series: Lecture Notes on Multidisciplinary Industrial Engineering (LNMUINEN).
dc.description.abstractInstitutional food services, such as school canteens, significantly contribute to the environmental impact of food systems due to the high volume of meals served and their influence on dietary habits, particularly among younger populations. This study assessed the carbon footprint (CF) of all the dishes on the menu offered by a college canteen in central Portugal, including meat, fish/seafood, and vegan options. Nutritional adequacy was also evaluated, defined as the percentage of dishes meeting established nutritional guidelines. The findings revealed that meat-based dishes had the highest CF, followed by fish/seafood options, while vegan dishes exhibited the lowest environmental impact. In terms of nutritional adequacy, meat and fish/seafood dishes frequently exceeded recommended levels of protein and lipids, making them the least nutritionally balanced. These results indicate that reducing animal-based protein sources in institutional menus could effectively lower carbon emissions while enhancing nutritional quality. Promoting plant-based alternatives and adjusting portion sizes of meat and fish can support both environmental sustainability and public health objectives.eng
dc.identifier.citationGuimarães, C. et al. (2026). Assessing the Carbon Footprint of Meals: A Case Study from a Portuguese College Canteen. In: Ribeiro, V., et al. Current and Future Trends of Agrifood . ICoWEFS 2025. Lecture Notes on Multidisciplinary Industrial Engineering. Springer, Cham. https://doi.org/10.1007/978-3-032-19652-1_26
dc.identifier.doi10.1007/978-3-032-19652-1_26
dc.identifier.eissn2522-5030
dc.identifier.isbn9783032196514
dc.identifier.isbn9783032196521
dc.identifier.issn2522-5022
dc.identifier.urihttp://hdl.handle.net/10400.8/16838
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer Nature
dc.relation.hasversionhttps://link.springer.com/chapter/10.1007/978-3-032-19652-1_26
dc.relation.ispartofLecture Notes on Multidisciplinary Industrial Engineering
dc.relation.ispartofCurrent and Future Trends of Agrifood
dc.rights.uriN/A
dc.subjectSustainability
dc.subjectSchool meals
dc.subjectMeat-based dishes
dc.subjectFish/seafood-based dishes
dc.subjectVegan dishes
dc.subjectNutritional adequacy
dc.titleAssessing the Carbon Footprint of Meals: A Case Study from a Portuguese College Canteeneng
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage234
oaire.citation.startPage225
oaire.citation.titleCurrent and Future Trends of Agrifood
oaire.citation.volumePart F1678
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameGuimarães
person.familyNameBarroso de Moura Cipreste Vaz
person.familyNamePereira
person.familyNameSantos Ribeiro
person.givenNameCarla
person.givenNameDaniela
person.givenNameCidália Almeida
person.givenNameVânia
person.identifierhttps://scholar.google.com/citations?user=XGVhPxcAAAAJ&hl=pt-PT
person.identifier.ciencia-id801A-7761-328C
person.identifier.ciencia-idAC15-8934-CC03
person.identifier.ciencia-id4516-973C-EE0F
person.identifier.orcid0000-0001-8343-0660
person.identifier.orcid0000-0001-7562-4676
person.identifier.orcid0000-0001-9934-9648
person.identifier.orcid0000-0001-6561-2065
person.identifier.ridR-5243-2017
person.identifier.ridGPP-6411-2022
person.identifier.scopus-author-id6602838931
person.identifier.scopus-author-id56016000600
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relation.isAuthorOfPublication.latestForDiscovery6af93dac-d4a4-4036-a344-337ea591dc64

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