Conciliando cardápios saudáveis e sustentáveis com menor custo em restaurante universitário

Abstract

We sought to analyze environmental aspects (water footprint and carbon footprint), nutritional aspects and the cost of menus offered in a university restaurant (RU), identifying which ones are more apt to reconcile quality nutrition and sustainability at a lower cost. Data sheets of omnivorous and vegetarian menus offered in the RU were used and the water footprint (WF), carbon footprint (CF), macro and micronutrients and cost of each menu were calculated. There were significant differences between omnivorous and vegetarian menus in WF (p<0.00), CF (p<0.00), in some nutrients and in cost (p<0.00). Among the omnivorous menus, there were differences between beef and other types of meat in the two footprints (WF p=0.026 and CF p=0.009). In the vegetarian menu, the differences were between soy protein and eggs (WF p=0.007 and CF p=0.049). Vegetarian menus demonstrate smaller environmental footprints, lower cost and offer most of the nutrients in adequate amounts.