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dc.contributor.authorBerger, Verena-
dc.contributor.authorMüller, Claudia-
dc.contributor.authorEgeler, Gian-Andrea-
dc.contributor.authorMuir, Karen-
dc.contributor.authorBradford, Sebastian-
dc.contributor.authorDeluchi, Matteo-
dc.contributor.authorStucki, Matthias-
dc.date.accessioned2021-12-11T13:00:36Z-
dc.date.available2021-12-11T13:00:36Z-
dc.date.issued2021-09-05-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/23727-
dc.description.abstractHow can retirement homes and canteens transform their catering services into a sustainable business? Using life cycle based information, we developed a database with environmentally friendly, nutritionally balanced and popular meals for retirement homes and canteens. In order to create the database , the life cycle environmental impact of a large sample of 500 meals from municipal companies was assessed with the Ecological Scarcity Method. From this assessment a subsample of the most environmental friendly meals was selected. In the next step, the recipes were evaluated and optimized using nutritional balance models. Finally, the popularity of the meals was determined based on sales data. Since the dietary requirements of residents in nursing homes differ greatly from those of guests in canteens, two different databases were created and tested with chefs for comprehensibility and user-friendliness. In addition to the environmental, nutritional, and popularity data for the meals, chefs were provided with the total environmental impact, global warming potential, and cumulative energy use for each constituent. Since factors such as origin, processing, packaging and seasonality differ for each meal preparation, these aspects were dynamically integrated as parameters into the database. Chefs can customize the parameters for their specific ingredients (e.g., from plastic to cardboard packaging) and the environmental impact is adjusted accordingly.. With the developed database, the restaurant chefs are enabled to integrate life cycle thinking into their catering service and offer sustainable, healthy and popular meals. Overall, the selection and optimization of meals reduced the average total environmental impact by 52% and the global warming potential by 48% compared to the original meals sample.de_CH
dc.language.isoende_CH
dc.rightsNot specifiedde_CH
dc.subjectLCAde_CH
dc.subjectFoodde_CH
dc.subjectMealde_CH
dc.subjectNutritionde_CH
dc.subjectSustainable Foodde_CH
dc.subject.ddc338.927: Umweltökonomie und nachhaltige Entwicklungde_CH
dc.subject.ddc640: Hauswirtschaft und Familienlebende_CH
dc.titleSolving the trilemma : climate-friendly, healthy, and popular meals for retirement homes and canteensde_CH
dc.typeKonferenz: Sonstigesde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Umwelt und Natürliche Ressourcen (IUNR)de_CH
zhaw.conference.detailsLife Cycle Management (LCM) 2021, Stuttgart, Germany, 5-8 September 2021de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Abstract)de_CH
zhaw.webfeedÖkobilanzierungde_CH
zhaw.funding.zhawEnergie- und klimabewusste Ernährung in städtischen Verpflegungsbetriebende_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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