Improving Food Eco-Efficiency in Canadian Food Services: Conceptualizing Meals with Low Greenhouse Gas Emissions, Reduced Waste and Balanced Nutritional Quality

提高加拿大食品服务的食品生态效率：构思具有低温室气体排放、减少浪费和均衡营养质量的膳食

• 批准号: 577132-2022
• 负责人: Mikhaylin, SergeyS
• 金额: $ 36.39万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Alliance Grants
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=765358
• 关键词: Improving; Food; Eco; Efficiency; Canadian

According to the IPCC, the gross emissions of greenhouse gases (GHGs) represent one-third of the total global GHG emissions. Among the options to significantly reduce these emissions are dietary changes and limiting food waste. However, knowledge about GHG emissions issued from the diets and food waste of the Canadian foodservice industry is still scarce while the consumption of food away from home represents a sizeable proportion of total food intake. This information lack hampers the development and application of strategies to reduce GHGs. The current project aims at investigating the GHGs emissions of foods provided by the Canadian foodservice industry (in partnership with Sodexo and in collaboration with ITHQ, Université Laval and Cégep Garneau), the eco-efficiency of current menus (combination of GHGs and nutritional quality) served in different food service settings, the GHGs associated with waste generation as well as food service managers' and consumers' perceptions about the integration of eco-efficient meals in the modern Canadian food services. The first phase of the project will consist of an assessment of GHGs, waste, nutritional and economic information of meals served in the studied food services. The second phase will focus on modeling the strategies allowing the creation of more eco-efficient meals, having lower GHGs and waste as well as adequate nutritional quality. Qualitative, semi-directed interviews with a wide array of Canadian food service managers, chefs and staff will be conducted to evaluate barriers and facilitators for the implementation of eco-efficient strategies in each particular setting. The third phase will aim at developing communication tools and an application guide for creating eco-efficient menus in different settings, as well as documenting the effects of information regarding meal eco-efficiency on consumer behavior and choices. In the end, this project will contribute to understanding the GHGs emissions, food waste and nutritional quality of meals within the Canadian food service industry. Moreover, it will provide concrete tools allowing food service managers and consumers to mitigate their GHG emissions by creating and choosing more eco-efficient meals.

根据IPCC的说法，温室气体（GHG）的光泽排放量占全球全球性温室气体排放量的三分之一。大大减少这些排放的选择包括饮食变化和限制食物浪费。但是，关于加拿大餐饮服务行业的饮食和食物浪费发行的有关温室气体排放的知识仍然很少，而食物外食用食物则代表了总食物摄入量的相当一部分。该信息缺乏阻碍，目前的项目旨在调查加拿大粮食服务行业提供的食品温室气体排放（与Sodexo合作，并与ITHQ，UniversitéLaval和CégepGarneau大学合作，与当前男性的生态效率（与GHGS和营养质量相关联），以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费，以及浪费量，以及浪费的设置。消费者对现代加拿大食品服务中环保餐的整合的看法。该项目的第一阶段将包括对研讨会食品服务中的饮食的温室气体，废物，营养和经济信息的评估。第二阶段将着重于建模策略，以创建更具环保的餐食，较低的温室气体和废物以及足够的营养质量。将对各种加拿大粮食服务经理，厨师和员工进行定性的半定向访谈，以评估在每个特定环境中实施生态效率策略的障碍和促进者。第三阶段将旨在开发沟通工具和申请指南，以在不同的环境中创建生态效率菜单，并记录有关餐食效率对消费者行为和选择的信息的影响。最后，该项目将有助于理解加拿大食品服务行业中的温室气体排放，食物浪费和营养质量。此外，它将提供具体的工具，允许食品服务经理和消费者通过创建和选择更加环保的餐点来减轻其温室气体排放。