Sustainability diet index: a multi-criteria decision analysis proposal for culinary preparations-A case study.

ABSTRACT:

Introduction

The environmental impact of food production and distribution has driven the need to integrate sustainability into food services. While research has traditionally focused on carbon and water footprints, other key aspects, such as local product consumption, are often overlooked.

Methods

Therefore, this study proposes the development of a sustainability diet index to address these gaps, using Multi-Criteria Decision Analysis. Specifically, the analytical hierarchy process prioritizes sustainability criteria, and the Interactive and Multicriteria Decision Making (TODIM) method ranks them. Two sustainable diet indices are proposed to assess which offers better performance. A case study of a university canteen demonstrates the index's applicability by considering star

SUBMITTER: Contreras-Nunez R 

PROVIDER: S-EPMC12283303 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature