‘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 ‘...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/2/409 |
| _version_ | 1797442416028942336 |
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| author | Inmaculada Zarzo Carla Soler Maria-Angeles Fernandez-Zamudio Tatiana Pina Héctor Barco Jose M. Soriano |
| author_facet | Inmaculada Zarzo Carla Soler Maria-Angeles Fernandez-Zamudio Tatiana Pina Héctor Barco Jose M. Soriano |
| author_sort | Inmaculada Zarzo |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-09T12:41:31Z |
| format | Article |
| id | doaj.art-120ee0f3926745c5aaacc4943b9b3540 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:41:31Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-120ee0f3926745c5aaacc4943b9b35402023-11-30T22:17:07ZengMDPI AGFoods2304-81582023-01-0112240910.3390/foods12020409‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A ReviewInmaculada Zarzo0Carla Soler1Maria-Angeles Fernandez-Zamudio2Tatiana Pina3Héctor Barco4Jose M. Soriano5Food & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Valencia, SpainFood & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Valencia, SpainCentro Para el Desarrollo de la Agricultura Sostenible, Instituto Valenciano de Investigaciones Agrarias, 46113 Moncada, Valencia, SpainDepartment of Experimental and Social Sciences Education, University of Valencia, 46022 Valencia, Valencia, SpainEnraíza Derechos, 20012 San Sebastian, Gipuzkoa, SpainFood & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Valencia, SpainNowadays, 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.https://www.mdpi.com/2304-8158/12/2/409nutritional footprintnutritional toolHoReCa sectorssustainabilityfoodmenus |
| spellingShingle | Inmaculada Zarzo Carla Soler Maria-Angeles Fernandez-Zamudio Tatiana Pina Héctor Barco Jose M. Soriano ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review Foods nutritional footprint nutritional tool HoReCa sectors sustainability food menus |
| 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 sustainability food menus |
| url | https://www.mdpi.com/2304-8158/12/2/409 |
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