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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Bibliographic Details

Main Author:	Strasburg, Virgílio J. (author)
Other Authors:	Dergazarián, Sonia (author), Scheuer, Junior Miranda (author), Saadoun, Ali (author)
Format:	article
Language:	English
Published:	2024
Subjects:	Hospital food Greenhouse gases Environmental footprints Nutrition
Online Access:	https://hdl.handle.net/20.500.12008/50267
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