{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,5,14]],"date-time":"2025-05-14T13:29:05Z","timestamp":1747229345700,"version":"3.40.5"},"reference-count":51,"publisher":"Highlights of Science, S.L.","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Highlights Sustain."],"abstract":"<jats:p>Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers\u2019 behaviour change.<\/jats:p>","DOI":"10.54175\/hsustain2010002","type":"journal-article","created":{"date-parts":[[2023,2,24]],"date-time":"2023-02-24T10:49:01Z","timestamp":1677235741000},"page":"10-15","source":"Crossref","is-referenced-by-count":2,"title":["Challenges of Food Service towards Sustainability Beyond Food Waste"],"prefix":"10.54175","volume":"2","author":[{"name":"GreenUPorto \u2013 Sustainable Agrifood Production Research Centre\/Inov4Agro, DGAOT, Faculty of Sciences of the University of Porto, Rua da Agr\u00e1ria 747, 4485-646 Vair\u00e3o, Portugal","sequence":"first","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3505-4538","authenticated-orcid":false,"given":"Ada","family":"Rocha","sequence":"first","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6051-7317","authenticated-orcid":false,"given":"Cl\u00e1udia","family":"Viegas","sequence":"additional","affiliation":[]},{"name":"H&TRC\u2014Health & Technology Research Center, ESTeSL\u2014Escola Superior de Tecnologia da Sa\u00fade, Instituto Polit\u00e9cnico de Lisboa, Portugal","sequence":"additional","affiliation":[]}],"member":"32468","published-online":{"date-parts":[[2023,2,24]]},"reference":[{"key":"ref=1","unstructured":"FoodServiceEurope. European Industry Overview. (2022). http:\/\/www.foodserviceeurope.org\/en\/european-industry-overview (accessed 1 March 2022)."},{"key":"ref=2","doi-asserted-by":"crossref","unstructured":"Afshin, A., Sur, P. J., Fay, K. A., Cornaby, L., Ferrara. G., Salama, J. S., et al. (2019). Health effects of dietary risks in 195 countries, 1990\u20132017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet, 393(10184), 1958\u20131972. https:\/\/doi.org\/10.1016\/S0140-6736(19)30041-8","DOI":"10.1016\/S0140-6736(19)30041-8"},{"key":"ref=3","unstructured":"Veiros, M. B., & da Costa Proen\u00e7a, R. (May\/June 2010). Principios de sustentabilidade na produ\u00e7\u00e3o de refei\u00e7\u00f5es (in Portuguese). https:\/\/nuppre.paginas.ufsc.br\/files\/2014\/04\/Veiros-e-Proen\u00e7a-2010-Principios-de-sustentabilidade-na-producao-de-refeicoes.pdf (accessed 9 September 2022)."},{"key":"ref=4","doi-asserted-by":"crossref","unstructured":"Strasburg, V. J., & Jahno, V. D. (2016). Paradigmas das pr\u00e1ticas de gest\u00e3o ambiental no segmento de produ\u00e7\u00e3o de refei\u00e7\u00f5es no Brasil (in Portuguese). Engenharia Sanitaria e Ambiental, 22(01), 03\u201312. https:\/\/doi.org\/10.1590\/S1413-41522017155538","DOI":"10.1590\/s1413-41522017155538"},{"key":"ref=5","doi-asserted-by":"crossref","unstructured":"Carino, S., Porter, J., Malekpour, S., & Collins, J. (2020). Environmental Sustainability of Hospital Foodservices across the Food Supply Chain: A Systematic Review. Journal of the Academy of Nutrition and Dietetics, 120(5), 825\u2013873. https:\/\/doi.org\/10.1016\/j.jand.2020.01.001","DOI":"10.1016\/j.jand.2020.01.001"},{"key":"ref=6","doi-asserted-by":"crossref","unstructured":"No\u0301brega, F., Veiros, M., & Rocha, A. (2019). An\u00e1lise dos aspetos ambientais em unidades de alimenta\u00e7\u00e3o coletiva dos servi\u00e7os de a\u00e7\u00e3o social da universidade do Porto (in Portuguese). Acta Portuguesa de Nutri\u00e7\u00e3o, 19, 42\u201348.","DOI":"10.21011\/apn.2017.1908"},{"key":"ref=7","unstructured":"Food and Agriculture Organization of the United Nations. (2018). Food Loss and Waste Database.  https:\/\/www.fao.org\/platform-food-loss-waste\/flw-data\/en\/ (accessed 9 September 2022)."},{"key":"ref=8","unstructured":"Stenmarck, A., Jensen, C., Quested, T., & Moates, G. (2016). Estimates of European food waste levels. FUSIONS."},{"key":"ref=9","unstructured":"European Commission (2018). Food Waste. https:\/\/ec.europa.eu\/food\/safety\/food_waste_en (accessed 9 September 2022)."},{"key":"ref=10","doi-asserted-by":"crossref","unstructured":"Harmon, A. H., Gerald, B. L., & Association, A. D. (2007). Position of the American Dietetic Association: Food and Nutrition Professionals Can Implement Practices to Conserve Natural Resources and Support Ecological Sustainability. Journal of the Academy of Nutrition and Dietetics, 107(6), 1033\u20131043. https:\/\/doi.org\/10.1016\/j.jada.2007.04.018","DOI":"10.1016\/j.jada.2007.04.018"},{"key":"ref=11","doi-asserted-by":"crossref","unstructured":"Spiker, M., Reinhardt, S., & Bruening, M. (2020). Academy of Nutrition and Dietetics: Revised 2020 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems. Journal of the Academy of Nutrition and Dietetics, 120(9), 1568\u20131585. https:\/\/doi.org\/10.1016\/j.jand.2020.05.010","DOI":"10.1016\/j.jand.2020.05.010"},{"key":"ref=12","doi-asserted-by":"crossref","unstructured":"Peregrin, T. (2012). Sustainability in Foodservice Operations: An Update. Journal of the Academy of Nutrition and Dietetics, 112(5), S12\u2013S15. https:\/\/doi.org\/10.1016\/j.jand.2012.03.023","DOI":"10.1016\/j.jand.2012.03.023"},{"key":"ref=13","unstructured":"Sustainable Food Service. (2016). Energy Conservation. http:\/\/www.sustainablefoodservice.com\/cat\/energy-efficiency.htm (accessed 3 October 2022)."},{"key":"ref=14","unstructured":"Spinelli, M. G. N. , de Oliveira, G. C., Natalino, L. V., Santos, L. F. d. R., Ribeiro, V. M., Coelho, H. D. d. S. (2020). Sustentabilidade Em Uma Unidade De Alimenta\u00e7\u00e3o E Nutri\u00e7\u00e3o (in Portuguese). Saber Cient\u00edfico, 9(1)."},{"key":"ref=15","doi-asserted-by":"crossref","unstructured":"Rodrigues, C. M., Bastos, L. G., Cantarelli, G. S., Stedefeldt, E., da Cunha, D. T., & de Freitas Saccol, A. L. (2020). Sanitary, nutritional, and sustainable quality in food services of Brazilian early childhood education schools. Children and Youth Services Review, 113, 104920. https:\/\/doi.org\/10.1016\/j.childyouth.2020.104920","DOI":"10.1016\/j.childyouth.2020.104920"},{"key":"ref=16","doi-asserted-by":"crossref","unstructured":"Harris, D., Lott, M., Lakins, V., Bowden, B., & Kimmons, J. (2012). Farm to Institution: Creating Access to Healthy Local and Regional Foods. Advances in Nutrition, 3(3), 343\u2013349. https:\/\/doi.org\/10.3945\/an.111.001677","DOI":"10.3945\/an.111.001677"},{"key":"ref=17","doi-asserted-by":"crossref","unstructured":"dos Santos, A. E. R., Faccioli, G. G., de Carvalho, I. M. M., dos Santos, A. R. R., & dos Santos, C. A. (2019). Pr\u00e1ticas sustent\u00e1veis em unidades de alimenta\u00e7\u00e3o e nutri\u00e7\u00e3o de hospitais p\u00fablicos em Sergipe (in Portuguese). Revista Ibero-americana De Ci\u00eancias Ambientais, 10(1), 195\u2013210. https:\/\/doi.org\/10.6008\/CBPC2179-6858.2019.001.0016","DOI":"10.6008\/CBPC2179-6858.2019.001.0016"},{"key":"ref=18","doi-asserted-by":"crossref","unstructured":"Pinto, R. S., Pinto, R. M. d. S., Melo, F. F. S., Campos, S. S., & Cordovil, C. M. d. S. (2018) A simple awareness campaign to promote food waste reduction in a University canteen. Waste Management, 76, 28\u201338. https:\/\/doi.org\/10.1016\/j.wasman.2018.02.044","DOI":"10.1016\/j.wasman.2018.02.044"},{"key":"ref=19","doi-asserted-by":"crossref","unstructured":"Ranjbari, M., Esfandabadi, Z. S., Zanetti, M. C., Scagnelli, S. D., Siebers, P. O., Aghbashlo, M., Peng, W. X., Quatraro, F., & Tabatabaei, M. (2021). Three pillars of sustainability in the wake of COVID-19: A systematic review and future research agenda for sustainable development. Journal of Cleaner Productio, 297, 126660. https:\/\/doi.org\/10.1016\/j.jclepro.2021.126660","DOI":"10.1016\/j.jclepro.2021.126660"},{"key":"ref=20","unstructured":"Bukowski, A. (2018). 4 Trends Shaping the Evolution of Sustainable Foodservice. Kerry."},{"key":"ref=21","unstructured":"EAT Lancet Commission Summary Report. (2020). Healthy Diets From Sustainable Food Systems. The EAT-Lancet Commission on Food, Planet, Health."},{"key":"ref=22","doi-asserted-by":"crossref","unstructured":"Vermeir, I., Weijters, B., De Houwer, J., Geuens, M., Slabbinck, H., Spruyt, A., et al. (2020). Environmentally Sustainable Food Consumption: A Review and Research Agenda From a Goal-Directed Perspective. Frontiers in Psychology, 11, 1603. https:\/\/doi.org\/10.3389\/fpsyg.2020.01603","DOI":"10.3389\/fpsyg.2020.01603"},{"key":"ref=23","doi-asserted-by":"crossref","unstructured":"Maynard, D. d. C., Zandonadi, R. P., Braz Assun\u00e7\u00e3o Botelho, R. (2023). Green Restaurants. In The Palgrave Handbook of Global Sustainability. Palgrave Macmillan, Cham. https:\/\/doi.org\/10.1007\/978-3-030-38948-2_129-2","DOI":"10.1007\/978-3-030-38948-2_129-2"},{"key":"ref=24","doi-asserted-by":"crossref","unstructured":"Mikkola, M. (2009) Shaping professional identity for sustainability. Evidence in Finnish public catering. Appetite, 53(1), 56\u201365. https:\/\/doi.org\/10.1016\/j.appet.2009.05.007","DOI":"10.1016\/j.appet.2009.05.007"},{"key":"ref=25","doi-asserted-by":"crossref","unstructured":"Ostfeld, R. J. (2017) Definition of a plant-based diet and overview of this special issue. Journal of Geriatric Cardiology, 14(5), 315\u2013315.","DOI":"10.1038\/nrcardio.2017.72"},{"key":"ref=26","doi-asserted-by":"crossref","unstructured":"Gra\u00e7a, J., Godinho, C. A., & Truninger, M. (2019) Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends in Food Science & Technology, 91, 380\u2013390. https:\/\/doi.org\/10.1016\/j.tifs.2019.07.046","DOI":"10.1016\/j.tifs.2019.07.046"},{"key":"ref=27","unstructured":"McManus, K. D. (16 November 2021). What is a plant-based diet and why should you try it? Harvard Health Publishing."},{"key":"ref=28","unstructured":"British Nutrition Foundation. (2019). Plant-based diets. https:\/\/www.nutrition.org.uk\/putting-it-into-practice\/plant-based-diets\/plant-based-diets\/ (accessed 3 January 2023)."},{"key":"ref=29","doi-asserted-by":"crossref","unstructured":"Harland, J. & Garton, L. (2016). An update of the evidence relating to plant\u2010based diets and cardiovascular disease, type 2 diabetes and overweight. Nutrition Bulletin, 41(4), 323\u2013338. https:\/\/doi.org\/10.1111\/nbu.12235","DOI":"10.1111\/nbu.12235"},{"key":"ref=30","doi-asserted-by":"crossref","unstructured":"Satija, A. & Hu, F. B. (2018). Plant-based diets and cardiovascular health. Trends in Cardiovascular Medicine, 28(7), 437\u2013441. https:\/\/doi.org\/10.1016\/j.tcm.2018.02.004","DOI":"10.1016\/j.tcm.2018.02.004"},{"key":"ref=31","doi-asserted-by":"crossref","unstructured":"Serra-Majem, L., Tomaino, L., Dernini, S., Berry, E. M., Lairon, D., de la Cruz, J. N., et al. (2020). Updating the Mediterranean Diet Pyramid towards Sustainability: Focus on Environmental Concerns. International Journal of Environmental Research and Public Health, 17(23), 8758. https:\/\/doi.org\/10.3390\/ijerph17238758","DOI":"10.3390\/ijerph17238758"},{"key":"ref=32","doi-asserted-by":"crossref","unstructured":"Swinburn, B. A., Kraak, V. I., Allender, S., Atkins, V. J., Baker, P. I., Bogard, J. R., et al. (2019). The global syndemic of obesity, undernutrition, and climate change. The Lancet, 393(10173), 791\u2013846. https:\/\/doi.org\/10.1016\/S0140-6736(18)32822-8","DOI":"10.1016\/S0140-6736(19)30310-1"},{"key":"ref=33","doi-asserted-by":"crossref","unstructured":"Willett, W., Rockstr\u00f6m, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., et al. (2019). Food in the Anthropocene: the EAT\u2013Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447\u2013492. https:\/\/doi.org\/10.1016\/S0140-6736(18)31788-4","DOI":"10.1016\/S0140-6736(18)31788-4"},{"key":"ref=34","doi-asserted-by":"crossref","unstructured":"Rodrigues, S. S. P., Franchini, B., Gra\u00e7a, P., & de Almeida, M. D. V. (2006). A New Food Guide for the Portuguese Population: Development and Technical Considerations. Journal of Nutrition Education and Behavior, 38(3), 189\u2013195. https:\/\/doi.org\/10.1016\/j.jneb.2006.01.011","DOI":"10.1016\/j.jneb.2006.01.011"},{"key":"ref=35","doi-asserted-by":"crossref","unstructured":"Viegas, C., & Rocha, A. (2021). Menos Nutrientes e mais alimentos: Proposta de Abordagem para escolhas mais conscientes (in Portuguese). Acta Portuguesa de Nutri\u00e7\u00e3o, 23, 70\u201375. https:\/\/doi.org\/10.21011\/apn.2020.2314","DOI":"10.21011\/apn.2020.2314"},{"key":"ref=36","doi-asserted-by":"crossref","unstructured":"Reipurth, M., Gregersen, C., & Armando Perez-Cueto, F. (2020). Removing a barrier \u2013 the effect of plant-based cooking skills on dietary habits. A mixed-method study. Proceedings of the Nutrition Society, 79(OCE2), E435. https:\/\/doi.org\/10.1017\/S0029665120003833","DOI":"10.1017\/S0029665120003833"},{"key":"ref=37","doi-asserted-by":"crossref","unstructured":"Viegas, C., & Lins, A. (2020). Changing the food for the future: food and sustainability. European Journal of Tourism, Hospitality and Recreation, 9(2), 52\u201357. https:\/\/doi.org\/10.2478\/ejthr-2019-0012","DOI":"10.2478\/ejthr-2019-0012"},{"key":"ref=38","doi-asserted-by":"crossref","unstructured":"Overcash, F., Ritter, A., Mann, T., Mykerezi, E., Redden, J., Rendahl, A., et al. (2018). Impacts of a Vegetable Cooking Skills Program Among Low-Income Parents and Children. Journal of Nutrition Education and Behavior, 50(8), 795\u2013802. https:\/\/doi.org\/10.1016\/j.jneb.2017.10.016","DOI":"10.1016\/j.jneb.2017.10.016"},{"key":"ref=39","unstructured":"Culinary Institute of America. (2022). The Mediterranean Plant-Forward Kitchen. https:\/\/www.plantforwardkitchen.org\/mediterranean-kitchen-overview (accessed 9 October 2022)."},{"key":"ref=40","unstructured":"Meier, T., G\u00e4rtner, C., & Christen, O. (2015). The susDISH analysis method \u2013 Sustainability in the catering industry. http:\/\/www.nutrition-impacts.org\/media\/susDISH_engl.pdf (accessed 3 January 2023)."},{"key":"ref=41","unstructured":"Meier, T., Grauwinkel, U., Forner, F., Volkhardt, I., Stangl, G. I., & Christen, O. (2018). Health and ecological evaluation of 610 recipes in out-of-home catering: Analysis results of the accounting method susDISH. https:\/\/www.nutrition-impacts.org\/publications?view=article&id=85&catid=43"},{"key":"ref=42","doi-asserted-by":"crossref","unstructured":"Speck, M., Bienge, K., Engelmann, T., Langen, N., Teitscheid, P., & Mourabit, X. E. (2018). Potenzial von Simulationen \u2013 Situationen der allt\u00e4glichen Lebensf\u00fchrung aufgreifen und gesellschaftliche Mitverantwortung diskutieren (in German). HiBiFo - Haushalt in Bildung & Forschung, 7, 89\u201399. https:\/\/doi.org\/10.3224\/hibifo.v7i3.07","DOI":"10.3224\/hibifo.v7i3.07"},{"key":"ref=43","unstructured":"Thaler, R. H., & Sunstein, C. R. (2008). Nudge: Improving decisions about health, wealth, and happiness. Yale University Press."},{"key":"ref=44","doi-asserted-by":"crossref","unstructured":"Vidal-Mones, B., Diaz-Ruiz, R., & Gil, J. M. (2022). From evaluation to action: Testing nudging strategies to prevent food waste in school canteens. Waste Management, 140, 90\u201399. https:\/\/doi.org\/10.1016\/j.wasman.2022.01.006","DOI":"10.1016\/j.wasman.2022.01.006"},{"key":"ref=45","doi-asserted-by":"crossref","unstructured":"Hanks, A. S.,  Just, D. R., Smith, L. E., & Wansink, B. (2012). Healthy convenience: nudging students toward healthier choices in the lunchroom. Journal of Public Health, 34(3), 370\u2013376. https:\/\/doi.org\/10.1093\/pubmed\/fds003","DOI":"10.1093\/pubmed\/fds003"},{"key":"ref=46","doi-asserted-by":"crossref","unstructured":"Kroese,  F. M., Marchiori, D. R., & de Ridder, D. T. D. (2016). Nudging healthy food choices: a field experiment at the train station. Journal of Public Health, 38(2), e133\u2013e137. https:\/\/doi.org\/10.1093\/pubmed\/fdv096","DOI":"10.1093\/pubmed\/fdv096"},{"key":"ref=47","doi-asserted-by":"crossref","unstructured":"Andreasen, A, R. (2002). Marketing Social Marketing in the Social Change Marketplace. Journal of Public Policy & Marketing, 21(1), 3\u201313. https:\/\/doi.org\/10.1509\/jppm.21.1.3.17602","DOI":"10.1509\/jppm.21.1.3.17602"},{"key":"ref=48","doi-asserted-by":"crossref","unstructured":"Peter, P. C., & Honea, H. (2012).Targeting Social Messages with Emotions of Change: The Call for Optimism. Journal of Public Policy & Marketing, 31(2), 269\u2013283. https:\/\/doi.org\/10.1509\/jppm.11.098","DOI":"10.1509\/jppm.11.098"},{"key":"ref=49","unstructured":"FOODICS. (2021). Emotional Marketing: Essential Strategy for Your Restaurant. https:\/\/www.foodics.com\/emotional-marketing-strategy (accessed 7 November 2022)."},{"key":"ref=50","unstructured":"United Nations. (2017). SGDs Knowledge Plataform\u2014Portugal. https:\/\/sustainabledevelopment.un.org\/memberstates\/portugal (accessed 21 November 2022)."},{"key":"ref=51","doi-asserted-by":"crossref","unstructured":"Takacs, B., & Borrion, A. (2020). The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review. Sustainability, 12(9), 3504. https:\/\/doi.org\/10.3390\/su12093504","DOI":"10.3390\/su12093504"}],"container-title":["Highlights of Sustainability"],"original-title":[],"deposited":{"date-parts":[[2023,2,24]],"date-time":"2023-02-24T10:49:40Z","timestamp":1677235780000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.hos.pub\/articles\/hsustain2010002"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,2,24]]},"references-count":51,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2023,3,23]]}},"URL":"https:\/\/doi.org\/10.54175\/hsustain2010002","relation":{},"ISSN":["2696-628X"],"issn-type":[{"type":"electronic","value":"2696-628X"}],"subject":[],"published":{"date-parts":[[2023,2,24]]}}}