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dc.contributor.authorSaleki, Neda
dc.contributor.authorKulaksız, Şevval Beyza
dc.contributor.authorArslan, Fatma
dc.contributor.authorGüney Coşkun, Merve
dc.date.accessioned2024-02-01T08:15:01Z
dc.date.available2024-02-01T08:15:01Z
dc.date.issued2023en_US
dc.identifier.citationSaleki, 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-10-2022-0364en_US
dc.identifier.issn0034-6659
dc.identifier.issn1758-6917
dc.identifier.urihttps://dx.doi.org/10.1108/NFS-10-2022-0364
dc.identifier.urihttps://hdl.handle.net/20.500.12511/12231
dc.description.abstractPurposeIt 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.en_US
dc.language.isoengen_US
dc.publisherEmerald Publishingen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectSustainable Nutritionen_US
dc.subjectFood Servicesen_US
dc.subjectFood Wasteen_US
dc.subjectCarbon Footprinten_US
dc.subjectWater Footprinten_US
dc.titleThe evaluation of menus' adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectoryen_US
dc.typearticleen_US
dc.relation.ispartofNutrition and Food Scienceen_US
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.authorid0000-0003-1141-5730en_US
dc.authorid0000-0002-5940-2413en_US
dc.identifier.volume53en_US
dc.identifier.issue8en_US
dc.identifier.startpage1293en_US
dc.identifier.endpage1303en_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/1919B012100578
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1108/NFS-10-2022-0364en_US
dc.institutionauthorSaleki, Neda
dc.institutionauthorKulaksız, Şevval Beyza
dc.institutionauthorArslan, Fatma
dc.institutionauthorGüney Coşkun, Merve
dc.identifier.wos000998612800001en_US
dc.identifier.scopus2-s2.0-85161418635en_US
dc.identifier.scopusqualityQ3en_US


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