The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory
ISSN: 0034-6659
Article publication date: 6 June 2023
Issue publication date: 21 November 2023
Abstract
Purpose
It is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu.
Design/methodology/approach
The study examined lunch menus served in December and February 2021–2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals.
Findings
Comparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus.
Originality/value
The study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus.
Keywords
Acknowledgements
The authors would like to express their gratitude to the administration and staff of Istanbul Medipol University Refectory for their valuable support throughout the duration of this study. The authors also acknowledge the support provided by TUBITAK (The Scientific and Technological Research Council of Turkey).
Author Contributions: N.S., S.B.K. and F.A. contributed to the study development; S.B.K. and F.A. collected and analysed the data; N.S., S.B.K., F.B. and M.G.C. wrote the manuscript. All authors have approved the submission of this version of the manuscript.
Funding: This research received a grant from TUBITAK (The Scientific and Technological Research Council of Turkey; project number 1919B012100578).
Conflict of Interest: The authors report there are no competing interests to declare.
Citation
Saleki, N., Kulaksiz, S.B., Arslan, F. and Guney Coskun, M. (2023), "The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory", Nutrition & Food Science, Vol. 53 No. 8, pp. 1293-1303. https://doi.org/10.1108/NFS-10-2022-0364
Publisher
:Emerald Publishing Limited
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