Abstract
This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672).
Highlights
The high demand for meals away from home and an increasing number of restaurants have expanded meal production
Considering the suggestions made by the experts on content validation, and semantic evaluation, a checklist with 76 items was reached, which was subdivided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability)
The organization of three sections with a Sustainability 2020, 12, x closed number of items will facilitate the construction of a score and classification of foodservice as sustainabInletosetarlv, itcweso oervanlouta.tion steps were necessary until the agreement between experts for the caIonnndtteeonnttadlvo,artslwiedmoateeinovtnablayunadetxitpowenortssrtoewupanssdwcsaefrorrreietndheeocuseets,mstaoarnyctoicunncelvtuialdlutehaaetliloancgo.rnBeteersmibidueetnsiot, nabssesatewnssdemerenenmetoxbvpyeerriettessemfaosrcrwhteihtrhes content validreaptieoantedancodnttewnto
Summary
The high demand for meals away from home and an increasing number of restaurants have expanded meal production. All steps involved in foodservice have a high financial and environmental cost that need to be rethought, especially concerning the environmental factor. This is due to a more substantial amount of discarded waste and the use of various natural resources [1,2,3,4]. The United Nations Organization [8] data state that the carbon footprint of food produced and not consumed in the world is estimated at 3.3 gigatons of carbon dioxide. Foodservice companies must be committed to the quality of the meals and their profits and to social responsibility and sustainability [9]
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