Showing results for: Restaurants/eating out
This Buzzfeed story follows allegations that a Cornell researcher published studies obtained through the scientifically dubious method of ‘p-hacking’.
In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.
These are two articles on a new study by researchers at the London School of Economics which showed that people who ordinarily eat meat or fish were 56 percent less likely to order dishes in a separate ‘vegetarian section’ on a menu than those same dishes when mixed with meat and fish dishes.
Swiss company Eaternity has developed a set of tools to aid restaurants and chefs to get insights into the supply-chain of the produce they use and improve their nutritional and environmental impacts. The tools include a series of health and sustainability indicators and labels and a menu design app.
IntoFood is a Norwegian-based organisation which helps food companies to report on sustainability and create greener menu offerings, led by FCRN member Will Nicholson. They have completed a project with ISS, a large catering company, in which they generated new menu information including carbon footprint data for all of the 2000+ recipes in ISS’ menu management system.
This master thesis study from the London School of Economics shows how consumers are 56% less likely to order a plant-based dish when it is labelled vegetarian and categorised in a separate section on menus
This summary has been provided by FCRN member Alessandro Cerutti from the European Commission Joint Research Centre (JRC).
Public administrations such as schools, hospitals and other sectors are well aware of the effort required to manage all the stages of the catering service, from menu selection through to waste management. Several strategies hold potential to reduce the environmental impacts throughout these stages, especially in the context of the Green Public Procurement (GPP). Unfortunately, despite the best of intentions, budget constraints are constantly forcing managers to make difficult trade-offs.
Given the increasing popularity of vegan diets, a group of German researchers has created guidelines for chefs in public catering facilities. These take into account nutritional requirements.
In this blog Jessica Paddock and Alan Warde outline a feminist vision of how we might change our eating habits in order to meet our food climate mitigation requirements.
This paper presents a food sustainability assessment tool called FOODSCALE which contributes to the scientific evidence on the social, economic and environmental impacts of food provision in large-scale organizations, facilitating analysis and potentially subsequent action.
The launch of the new vegetarian alternative to the meatballs – grönsaksbullar - is what Ikea calls “the first step to include a wider variety of healthier and more sustainable food choices”.
This paper discusses urban farmers’ markets in relation to food accessibility, the type and variety of foods they offer and their price and quality. This US based study is the first to itemize farmers’ market products in an entire urban county—in this case the Bronx—and compare them with what is available in nearby stores. It finds that farmers’ markets located in urban areas may not contribute positively to nutrition or health.
Two new papers from researchers at the USDA Human Nutrition Research Center on Aging at Tufts University have analysed the portion sizes and nutritional contents (including calories, sodium, saturated fats and trans fats) of popular menu items served at three national fast-food chains between 1996 and 2013. The researchers found that average calories, sodium, and saturated fat stayed relatively constant, at high levels and the only decline seen was of trans fat of fries that took place between 2000-2009. The products analysed were: French fries, cheeseburgers, grilled chicken sandwich, and regular cola.
The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.