Water-energy-food nexus ecolabel for the hotels, restaurants and catering sector

Abstract

An appropriate food model should move towards sustainable food systems that promote healthy food choices. Current food systems have a significant impact on the health of people and the planet and guide producer decisions and consumer food choices not only in households but also in the HORECA (HOtels, REstaurants and CAtering) sector. This work uses a methodology that combines three environmental footprints - carbon, water and energy - and the healthy quality of the diet in terms of nutritional indicators, as well as its adequacy with World Health Organisation recommendations in terms of calory intake and nutritional quality, to assess the degree of sustainability and healthiness of dietary patterns. For this purpose, the Life Cycle Assessment methodology was applied for the evaluation of various menu options in a university canteen, as well as health indicators such as nutrient quality and caloric intake. For this purpose, a composite indicator called SUHEi (Sustainability and Food Health Index) was estimated from primary data and a consumer-friendly ecolabel was proposed. It is expected that the results of this research will provide consumers with information and criteria to support sustainable and healthy eating patterns.