Environmental footprints and eco-efficiency of food used in a hospital in Uruguay
The foods used to provide meals for communities cause different environmental impacts. This article aimed to identify the environmental impacts of environmental footprints and greenhouse gases (GHG) and calculate eco-efficiency (EE) according to the foods used by a food service at the Hospital de Cl...
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| Awduron Eraill: | , , |
| Fformat: | article |
| Iaith: | Saesneg |
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2024
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| Mynediad Ar-lein: | https://hdl.handle.net/20.500.12008/50267 |
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Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1868890016854310912 |
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| author | Strasburg, Virgílio J. |
| author2 | Dergazarián, Sonia Scheuer, Junior Miranda Saadoun, Ali |
| author2_role | author author author |
| author_browse | Dergazarián, Sonia Saadoun, Ali Scheuer, Junior Miranda Strasburg, Virgílio J. |
| author_facet | Strasburg, Virgílio J. Dergazarián, Sonia Scheuer, Junior Miranda Saadoun, Ali |
| author_role | author |
| collection | COLIBRI |
| dc.contributor.none.fl_str_mv | Strasburg Virgílio J. Dergazarián Sonia, Universidad de la República (Uruguay). Hospital de Clínicas. Scheuer Junior Miranda, Universidad de la República (Uruguay). Facultad de Agronomía. Saadoun Ali, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. |
| dc.creator.none.fl_str_mv | Strasburg, Virgílio J. Dergazarián, Sonia Scheuer, Junior Miranda Saadoun, Ali |
| dc.date.none.fl_str_mv | 2024 2025-06-11T16:26:19Z 2025-06-11T16:26:19Z |
| dc.format.none.fl_str_mv | 18 h application/pdf |
| dc.identifier.none.fl_str_mv | Strasburg, V, Dergazarián, S, Scheuer, J [y otro autor]. "Environmental footprints and eco-efficiency of food used in a hospital in Uruguay". Sustainability in Debate. [en línea] 2024, 15(3): 94-111. 18 h. DOI: 10.18472/SustDeb.v15n3.2024.55736 2179-9067 https://hdl.handle.net/20.500.12008/50267 10.18472/SustDeb.v15n3.2024.55736 |
| dc.language.none.fl_str_mv | en eng |
| dc.publisher.none.fl_str_mv | Universidade de Brasília |
| dc.relation.none.fl_str_mv | Sustainability in Debate, 2024, 15(3): 94-111. |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0) |
| dc.source.none.fl_str_mv | reponame:COLIBRI instname:Universidad de la República instacron:Universidad de la República |
| dc.subject.none.fl_str_mv | Hospital food Greenhouse gases Environmental footprints Nutrition |
| dc.title.none.fl_str_mv | Environmental footprints and eco-efficiency of food used in a hospital in Uruguay Pegadas ambientais e ecoeficiência dos alimentos utilizados em um hospital do Uruguai |
| dc.type.none.fl_str_mv | Artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | The foods used to provide meals for communities cause different environmental impacts. This article aimed to identify the environmental impacts of environmental footprints and greenhouse gases (GHG) and calculate eco-efficiency (EE) according to the foods used by a food service at the Hospital de Clínicas (HC) in Montevideo. The foods purchased by the HC in 2021 and the first half of 2022 were evaluated. Of the list of 90 foods, 38 of them were responsible for more than 95% of the amount used. In the evaluation of the variables, eight foods of animal origin represented 33.3% of the total in kg and 52.3% of the economic value, and from 74% to 89.7% in terms of the footprints evaluated. The amount used and the place of origin of some foods directly influenced the GHG results found. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | anni_3ede2352b5d60a8b3f5ff2e528a1cf03 |
| identifier_str_mv | Strasburg, V, Dergazarián, S, Scheuer, J [y otro autor]. "Environmental footprints and eco-efficiency of food used in a hospital in Uruguay". Sustainability in Debate. [en línea] 2024, 15(3): 94-111. 18 h. DOI: 10.18472/SustDeb.v15n3.2024.55736 2179-9067 10.18472/SustDeb.v15n3.2024.55736 |
| instacron_str | Universidad de la República |
| institution | Universidad de la República |
| instname_str | Universidad de la República |
| language | eng |
| language_invalid_str_mv | en |
| network_acronym_str | anni |
| network_name_str | oai-lr-anni |
| oai_identifier_str | oai:colibri.udelar.edu.uy:20.500.12008/50267 |
| publishDate | 2024 |
| publishDateSort | 2024 |
| publisher.none.fl_str_mv | Universidade de Brasília |
| reponame_str | COLIBRI |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0) |
| spelling | Environmental footprints and eco-efficiency of food used in a hospital in UruguayPegadas ambientais e ecoeficiência dos alimentos utilizados em um hospital do UruguaiStrasburg, Virgílio J.Dergazarián, SoniaScheuer, Junior MirandaSaadoun, AliHospital foodGreenhouse gasesEnvironmental footprintsNutritionThe foods used to provide meals for communities cause different environmental impacts. This article aimed to identify the environmental impacts of environmental footprints and greenhouse gases (GHG) and calculate eco-efficiency (EE) according to the foods used by a food service at the Hospital de Clínicas (HC) in Montevideo. The foods purchased by the HC in 2021 and the first half of 2022 were evaluated. Of the list of 90 foods, 38 of them were responsible for more than 95% of the amount used. In the evaluation of the variables, eight foods of animal origin represented 33.3% of the total in kg and 52.3% of the economic value, and from 74% to 89.7% in terms of the footprints evaluated. The amount used and the place of origin of some foods directly influenced the GHG results found.Os alimentos utilizados no fornecimento de refeições para coletividades provocam diferentes impactos ambientais. Esse artigo teve como objetivo identificar os impactos das pegadas ambientais e dos gases de efeito estufa (GEE) e calcular a ecoeficiência (EE) segundo os alimentos utilizados por um serviço de alimentação do Hospital de Clínicas (HC) em Montevidéu. Foram avaliados os alimentos comprados pelo HC em 2021 e no primeiro semestre de 2022. Da lista de 90 alimentos, 38 foram responsáveis por mais de 95% da quantidade utilizada. Na avaliação das variáveis, oito alimentos de origem animal representaram 33,3% do total em kg e 52,3% do valor econômico, e de 74% a 89,7% em relação às pegadas avaliadas. A quantidade utilizada e o lugar de origem de alguns alimentos influenciaram diretamente nos resultados encontrados de GEE.Universidade de BrasíliaStrasburg Virgílio J.Dergazarián Sonia, Universidad de la República (Uruguay). Hospital de Clínicas.Scheuer Junior Miranda, Universidad de la República (Uruguay). Facultad de Agronomía.Saadoun Ali, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.2025-06-11T16:26:19Z2025-06-11T16:26:19Z2024Artículoinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion18 happlication/pdfStrasburg, V, Dergazarián, S, Scheuer, J [y otro autor]. "Environmental footprints and eco-efficiency of food used in a hospital in Uruguay". Sustainability in Debate. [en línea] 2024, 15(3): 94-111. 18 h. DOI: 10.18472/SustDeb.v15n3.2024.557362179-9067https://hdl.handle.net/20.500.12008/5026710.18472/SustDeb.v15n3.2024.55736reponame:COLIBRIinstname:Universidad de la Repúblicainstacron:Universidad de la RepúblicaenengSustainability in Debate, 2024, 15(3): 94-111.Las obras depositadas en el Repositorio se rigen por la Ordenanza de los Derechos de la Propiedad Intelectual de la Universidad de la República.(Res. Nº 91 de C.D.C. de 8/III/1994 – D.O. 7/IV/1994) y por la Ordenanza del Repositorio Abierto de la Universidad de la República (Res. Nº 16 de C.D.C. de 07/10/2014)info:eu-repo/semantics/openAccessLicencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0)oai:colibri.udelar.edu.uy:20.500.12008/502672026-04-14T10:10:51Z |
| spellingShingle | Environmental footprints and eco-efficiency of food used in a hospital in Uruguay Strasburg, Virgílio J. Hospital food Greenhouse gases Environmental footprints Nutrition |
| status_str | publishedVersion |
| title | Environmental footprints and eco-efficiency of food used in a hospital in Uruguay |
| title_full | Environmental footprints and eco-efficiency of food used in a hospital in Uruguay |
| title_fullStr | Environmental footprints and eco-efficiency of food used in a hospital in Uruguay |
| title_full_unstemmed | Environmental footprints and eco-efficiency of food used in a hospital in Uruguay |
| title_short | Environmental footprints and eco-efficiency of food used in a hospital in Uruguay |
| title_sort | Environmental footprints and eco-efficiency of food used in a hospital in Uruguay |
| topic | Hospital food Greenhouse gases Environmental footprints Nutrition |
| url | https://hdl.handle.net/20.500.12008/50267 |