{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Lins M"],"funding":["Fundação de Apoio à Pesquisa do Distrito Federal"],"pagination":["1369"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8231818"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["10(6)"],"pubmed_abstract":["This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cle"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services."],"pmcid":["PMC8231818"],"funding_grant_id":["24076.93.29543.30052018"],"pubmed_authors":["Lins M","Ginani VC","Raposo A","Nakano EY","Zandonadi RP","Botelho RBA","Strasburg VJ"],"additional_accession":[]},"is_claimable":false,"name":"Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services.","description":"This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cle","dates":{"release":"2021-01-01T00:00:00Z","publication":"2021 Jun","modification":"2025-04-19T09:06:07.06Z","creation":"2022-02-10T18:50:37.666Z"},"accession":"S-EPMC8231818","cross_references":{"pubmed":["34199251"],"doi":["10.3390/foods10061369"]}}