RESUMO
Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste.
RESUMO
Nowadays, the food industry is integrating environmental, social, and health parameters to increase its sustainable impact. To do this, they are using new tools to calculate the potential efficiency of nutritional products with lower levels of environmental impact. One of these tools is called the 'nutritional footprint', created by Wuppertal Institute for Climate, Environment and Energy GmbH. This study aims to review this concept and clarify its historical development, its use in several sectors of the food industry, and its transformation from a manual to an online tool. Results reflected that it is a suitable indicator that integrates nutritional, environmental, and social-economic dimensions to help the decision-making process in the procurement of more sustainable products and, although it is limited to Germany due to the use of the national standard nutritional intakes of Germany, its importance lies in the fact that is a promising instrument to promote environmental sustainability in the context of food, meals, and the hotel, restaurant and catering (HoReCa) sectors.
RESUMO
Introduction: Several decades ago, grapefruit diet, or 18-day diet, appeared as a hypothetic treatment to help in theweight loss being this citric fruit the key in the dietplanning program. Objectives: This review assessed the nutrition and thehistory to discover when the diet appeared, who had thisidea, what energetic and nutritional value and how to act inthe hypothetic reduction of body weight. Methods: A review was carried out in the PubMed, GoogleScholar, and Web of Knowledge and a comprehensive searchof the grey literature. Results: The reviewed information could indicate that thisdiet was promoted by the food and cinema industry and extended intentionally or unintentionally by Ethel Barrymorefrom the beginning of 1920s, being a lowcalorie treatmentwhere probably grapefruit has nothing to do with that weightloss. Furthermore, details of menu planning were not entirelyuniform and varied with the consulted literature becausethere is no book or pamphlet about the original diet. Conclusions: Our review solved the mystery about grape fruit diet with a historical nutritional viewpoint.(AU)
