PDF(Pubmed)
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 adaptations for each database from database inception. The search for local studies was complemented by a manual search in the list of references of the studies selected to compose this review. It included quantitative studies assessing footprints (water or carbon) in food services and excluded reviews, studies that reported footprints for diets, and protocols. A total of 2642 studies were identified, and among these, 29 were selected for this review. According to the findings, it was observed that meats, especially beef, contribute more to water and carbon footprint compared to other proteins. Mitigation strategies for the water footprint include promoting plant-based diets, menu changes, and awareness.
摘要：
集体膳食市场为世界经济创造了可观的收入。食品服务负责消耗大量的水和能源，以及产生大量的废物，经常被不当处置。鉴于食品服务的不受限制的扩张，缺乏对环境资源的适当管理会破坏可持续性原则，对后代构成威胁。这项范围审查旨在综合现有的关于食品服务中碳和水足迹的科学文献，描述使用的主要方法和工具，以及提出了哪些策略来减轻这些足迹的高价值。文章搜索于2024年6月6日在七个电子数据库中进行，从数据库开始，对每个数据库使用MeSH术语和改编。在选择撰写本综述的研究参考文献列表中进行手动搜索，以补充对本地研究的搜索。它包括评估食品服务中的足迹（水或碳）的定量研究和排除的评论，研究报告了饮食的足迹，和协议。总共确定了2642项研究，其中，29人被选中参加这次审查。根据调查结果,据观察，肉类，尤其是牛肉,与其他蛋白质相比，对水和碳足迹的贡献更大。水足迹的缓解策略包括促进植物性饮食，菜单更改,和意识。
