Sofia Sousa Silva - Academia.edu (original) (raw)
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Papers by Sofia Sousa Silva
Kit básico de alimentação para Vítimas e Bombeiros em Situação de Catástrofe Natural elaborados, ... more Kit básico de alimentação para Vítimas e Bombeiros em Situação de Catástrofe Natural elaborados, embora equilibrados nutricionalmente, poderão apenas servir como orientação, devendo ser adaptadas a cada situação.
Sustainability
High food waste values have been reported in university canteens in different countries. This stu... more High food waste values have been reported in university canteens in different countries. This study aims to evaluate food waste related to the consumption stage in a Portuguese university canteen and its environmental, economic, and nutritional impact. Data collection was performed at a Portuguese university with about 7000 students. Food waste (leftovers and plate waste) was assessed over 10 days by physical weighing. The Ecological Footprint Accounting methodology was used, combined with an assessment of the ecological footprint. The energy and nutritional contents of meals wasted were estimated using the software Nutrium® 4.0. The economic impact of food waste was obtained considering the daily meal price. During study period, 4374 meals were evaluated, corresponding to 1599 kg of food produced. A total of 189.5 kg of food was wasted, being higher for plate waste (164.1 kg) than for leftovers (25.3 kg). The meat group presented the highest total waste value (78.1 kg). Daily food ...
Kit básico de alimentação para Vítimas e Bombeiros em Situação de Catástrofe Natural elaborados, ... more Kit básico de alimentação para Vítimas e Bombeiros em Situação de Catástrofe Natural elaborados, embora equilibrados nutricionalmente, poderão apenas servir como orientação, devendo ser adaptadas a cada situação.
Sustainability
High food waste values have been reported in university canteens in different countries. This stu... more High food waste values have been reported in university canteens in different countries. This study aims to evaluate food waste related to the consumption stage in a Portuguese university canteen and its environmental, economic, and nutritional impact. Data collection was performed at a Portuguese university with about 7000 students. Food waste (leftovers and plate waste) was assessed over 10 days by physical weighing. The Ecological Footprint Accounting methodology was used, combined with an assessment of the ecological footprint. The energy and nutritional contents of meals wasted were estimated using the software Nutrium® 4.0. The economic impact of food waste was obtained considering the daily meal price. During study period, 4374 meals were evaluated, corresponding to 1599 kg of food produced. A total of 189.5 kg of food was wasted, being higher for plate waste (164.1 kg) than for leftovers (25.3 kg). The meat group presented the highest total waste value (78.1 kg). Daily food ...