Abstract
The study of the relationship between excessive food portions, nutritional and environmental impact can demonstrate to consumers the need to rethink food choices.The aim of this study was to analyse the restaurant menus composition in terms of: portions, nutritional adequacy and the carbon footprint (CFP).In general, the restaurant menus exceeded energy, protein, lipid, and salt requirements. The menu with the most CFP was the one with 3 types of meat and chorizo and the menu with the low CFP was the menu consisting of a vegetable's starter and a main course with adequate portions.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Gastronomy and Food Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
