Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas

While strong focus has been recently given to the environmental burdens of diets, more research is needed at the daily eating patterns, specifically, at the meal level. In this regard, this study attempts to enlarge this knowledge by evaluating the environmental performance of meals eaten away from...

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Autores: Batlle Bayer, Laura, Bala Gala, Alba, Roca Puigvert, Mercè, Lemaire, Elodie, Aldaco García, Rubén|||0000-0001-6216-7031, Fullana i Palmer, Pere
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad de Cantabria (UC)
Repositorio:UCrea Repositorio Abierto de la Universidad de Cantabria
Idioma:inglés
OAI Identifier:oai:repositorio.unican.es:10902/19007
Acceso en línea:http://hdl.handle.net/10902/19007
Access Level:acceso abierto
Palabra clave:Food away from home
Life cycle assessment
Meal
Nutrition
Sustainable food
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spelling Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapasBatlle Bayer, LauraBala Gala, AlbaRoca Puigvert, MercèLemaire, ElodieAldaco García, Rubén|||0000-0001-6216-7031Fullana i Palmer, PereFood away from homeLife cycle assessmentMealNutritionSustainable foodWhile strong focus has been recently given to the environmental burdens of diets, more research is needed at the daily eating patterns, specifically, at the meal level. In this regard, this study attempts to enlarge this knowledge by evaluating the environmental performance of meals eaten away from home. In particular, this paper focuses on the case of shared dishes, known as tapas, eaten in a Spanish restaurant. To do so, the life cycle assessments (LCA) of 15 tapas meals are performed, and a functional unit based on the caloric energy intake and the nutritional quality of the meals is applied. This novelty, at the meal level, allows the integration of both environmental and the nutritional aspects, and, therefore, the comparison between meals differing in energy and nutrient content. Additionally, to better assess and compare the performance of the meals, this study estimates the benchmarks for the three evaluated environmental impacts - Global Warming Potential (GWP), Blue Water Footprint (BWF) and Land Use (LU) – based on the Planetary Health Diet. The results suggest that shifting towards a planetary health tapas meal, a more plant-based one, can significantly reduce GWP, BWF and LU. The restaurant stage, followed by the primary production, largely contributes to GWP, and food losses and waste (FLW) plays an important role, contributing significantly to all three impacts. Strategies towards energy efficiency at the restaurant, innovation in the menus, and reducing FLW are required, as well as further engagement between the HORECA sector and the academia to work in line towards sustainable eating patterns.This study is part of the Ceres-Procon Project: Food production and consumption strategies for climate change mitigation (CTM2016-76176-C2-2-R) (AEI/FEDER, UE), financed by the Spanish Ministry of Economy and Competitiveness, which aims to determine strategies to improve the sustainability of current food production and consumption.ElsevierUniversidad de Cantabria20202020-10-20journal articlehttp://purl.org/coar/resource_type/c_6501NAhttp://purl.org/coar/version/c_be7fb7dd8ff6fe43info:eu-repo/semantics/articlehttp://hdl.handle.net/10902/19007Journal of Cleaner Production, 2020, 271, 122561reponame:UCrea Repositorio Abierto de la Universidad de Cantabriainstname:Universidad de Cantabria (UC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:repositorio.unican.es:10902/190072026-06-02T12:39:31Z
dc.title.none.fl_str_mv Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas
title Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas
spellingShingle Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas
Batlle Bayer, Laura
Food away from home
Life cycle assessment
Meal
Nutrition
Sustainable food
title_short Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas
title_full Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas
title_fullStr Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas
title_full_unstemmed Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas
title_sort Nutritional and environmental co-benefits of shifting to “Planetary Health” Spanish tapas
dc.creator.none.fl_str_mv Batlle Bayer, Laura
Bala Gala, Alba
Roca Puigvert, Mercè
Lemaire, Elodie
Aldaco García, Rubén|||0000-0001-6216-7031
Fullana i Palmer, Pere
author Batlle Bayer, Laura
author_facet Batlle Bayer, Laura
Bala Gala, Alba
Roca Puigvert, Mercè
Lemaire, Elodie
Aldaco García, Rubén|||0000-0001-6216-7031
Fullana i Palmer, Pere
author_role author
author2 Bala Gala, Alba
Roca Puigvert, Mercè
Lemaire, Elodie
Aldaco García, Rubén|||0000-0001-6216-7031
Fullana i Palmer, Pere
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad de Cantabria
dc.subject.none.fl_str_mv Food away from home
Life cycle assessment
Meal
Nutrition
Sustainable food
topic Food away from home
Life cycle assessment
Meal
Nutrition
Sustainable food
description While strong focus has been recently given to the environmental burdens of diets, more research is needed at the daily eating patterns, specifically, at the meal level. In this regard, this study attempts to enlarge this knowledge by evaluating the environmental performance of meals eaten away from home. In particular, this paper focuses on the case of shared dishes, known as tapas, eaten in a Spanish restaurant. To do so, the life cycle assessments (LCA) of 15 tapas meals are performed, and a functional unit based on the caloric energy intake and the nutritional quality of the meals is applied. This novelty, at the meal level, allows the integration of both environmental and the nutritional aspects, and, therefore, the comparison between meals differing in energy and nutrient content. Additionally, to better assess and compare the performance of the meals, this study estimates the benchmarks for the three evaluated environmental impacts - Global Warming Potential (GWP), Blue Water Footprint (BWF) and Land Use (LU) – based on the Planetary Health Diet. The results suggest that shifting towards a planetary health tapas meal, a more plant-based one, can significantly reduce GWP, BWF and LU. The restaurant stage, followed by the primary production, largely contributes to GWP, and food losses and waste (FLW) plays an important role, contributing significantly to all three impacts. Strategies towards energy efficiency at the restaurant, innovation in the menus, and reducing FLW are required, as well as further engagement between the HORECA sector and the academia to work in line towards sustainable eating patterns.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-10-20
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
NA
http://purl.org/coar/version/c_be7fb7dd8ff6fe43
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10902/19007
url http://hdl.handle.net/10902/19007
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of Cleaner Production, 2020, 271, 122561
reponame:UCrea Repositorio Abierto de la Universidad de Cantabria
instname:Universidad de Cantabria (UC)
instname_str Universidad de Cantabria (UC)
reponame_str UCrea Repositorio Abierto de la Universidad de Cantabria
collection UCrea Repositorio Abierto de la Universidad de Cantabria
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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