Soares Panmela, Secci Martinelli Suellen, Barletto Cavalli Suzi, Davó-Blanes Mari Carmen
Programa de Pós-graduação em Nutrição, Universidade Federal de Santa Catarina, Florianópolis, Brasil; Grupo de Investigación de Salud Pública, Universidad de Alicante, Alicante, España.
Departamento de Nutrição, Universidade Federal de Santa Catarina, Florianópolis, Brasil.
Gac Sanit. 2021 Mar-Apr;35(2):204-207. doi: 10.1016/j.gaceta.2020.01.003. Epub 2020 May 12.
Describe the methodology used to explore sustainability and nutritional aspects of institutional food service purchasing.
The source of information is the purchasing list. This document includes information on the ingredients used to prepare meals, such as the quantity (kg), variety (n), origin (local farmers or other suppliers) and type of production (organic or conventional) of food items.
The described methodology allows obtain a wider vision of the quality of the meals offered in the food services. In addition to nutritional aspects, this methodology incorporates the perspective of sustainability.
描述用于探索机构餐饮服务采购的可持续性和营养方面的方法。
信息来源是采购清单。该文件包括用于准备膳食的食材信息，如食品的数量（千克）、种类（种）、产地（当地农民或其他供应商）以及生产类型（有机或传统）。
所描述的方法能够更全面地了解餐饮服务中提供的膳食质量。除营养方面外，该方法还纳入了可持续性的视角。
