The evaluation of menus' adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory
| dc.authorid | 0000-0003-1141-5730 | |
| dc.authorid | 0000-0002-5940-2413 | |
| dc.contributor.author | Saleki, Neda | |
| dc.contributor.author | Kulaksız, Şevval Beyza | |
| dc.contributor.author | Arslan, Fatma | |
| dc.contributor.author | Güney Coşkun, Merve | |
| dc.date.accessioned | 2024-02-01T08:15:01Z | |
| dc.date.available | 2024-02-01T08:15:01Z | |
| dc.date.issued | 2023 | |
| dc.department | İstanbul Medipol Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü | |
| dc.description.abstract | PurposeIt is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu. Design/methodology/approachThe study examined lunch menus served in December and February 2021-2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals. FindingsComparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus. Originality/valueThe study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus. | |
| dc.identifier.citation | Saleki, N., Kulaksız, Ş. B., Arslan, F. ve Güney Coşkun, M. (2023). The evaluation of menus' adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory. Nutrition and Food Science, 53(8), 1293-1303. https://dx.doi.org/10.1108/NFS-10-2022-0364 | |
| dc.identifier.doi | 10.1108/NFS-10-2022-0364 | |
| dc.identifier.endpage | 1303 | |
| dc.identifier.issn | 0034-6659 | |
| dc.identifier.issn | 1758-6917 | |
| dc.identifier.issue | 8 | |
| dc.identifier.scopus | 2-s2.0-85161418635 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 1293 | |
| dc.identifier.uri | https://dx.doi.org/10.1108/NFS-10-2022-0364 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12511/12231 | |
| dc.identifier.volume | 53 | |
| dc.identifier.wos | 000998612800001 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.institutionauthor | Saleki, Neda | |
| dc.institutionauthor | Kulaksız, Şevval Beyza | |
| dc.institutionauthor | Arslan, Fatma | |
| dc.institutionauthor | Güney Coşkun, Merve | |
| dc.language.iso | en | |
| dc.publisher | Emerald Publishing | |
| dc.relation.ispartof | Nutrition and Food Science | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.relation.tubitak | info:eu-repo/grantAgreement/TUBITAK/SOBAG/1919B012100578 | |
| dc.rights | info:eu-repo/semantics/embargoedAccess | |
| dc.subject | Sustainable Nutrition | |
| dc.subject | Food Services | |
| dc.subject | Food Waste | |
| dc.subject | Carbon Footprint | |
| dc.subject | Water Footprint | |
| dc.title | The evaluation of menus' adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory | |
| dc.type | Article |
