Food portion adequacy and its carbon footprint: Case study from a traditional Portuguese restaurant

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.