Environmental Footprints in Food Services: A Scoping Review.

ABSTRACT: The collective meals market generates significant revenue for the world economy. Food services are responsible for consuming large amounts of water and energy, as well as generating a substantial volume of waste, which is often improperly disposed of. Given the unchecked expansion of food services, the lack of proper management of environmental resources can undermine sustainability principles, posing a threat to future generations. This scoping review aimed to synthesize the existing scientific literature on carbon and water footprints in food services, describing the main methods and tools used and what strategies have been proposed to mitigate the high values of these footprints. The search for articles was performed on 6 June 2024 in seven electronic databases, using MeSH Terms and ada

SUBMITTER: Guimaraes NS 

PROVIDER: S-EPMC11243183 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature