Evaluation of the ecoefficiency of greenhouse gases generation in the provision of complementary meals in a public hospital

Authors

DOI:

https://doi.org/10.33448/rsd-v10i4.13995

Keywords:

Dietotherapy; Environmental impacts; Food services; Transportation.

Abstract

The present study aimed to assess Ecoefficiency (EE) related to the emission of Greenhouse Gases (GHG) from the transport of the inputs used to provide complementary meals at a large university hospital in Brazil. For EE calculations, the annual energy supply in kilocalories of the inputs used and the estimated GHG emissions were considered, considering the distance in kilometers between the place of origin of each product and the destination city in southern Brazil. 31 products were used and selected for complementary meals distributed in the groups of: dairy products, cookies, drinks, supplements, and enteral diets for adults and pediatrics. The results showed that EE was directly related to the origin of the products, especially in enteral diets. The application of the Spearman correlation coefficient showed a strong negative correlation of -0.8119 [CI (95%) -0.9023; -0.6531] between the variables distance in kilometers and eco-efficiency and also when comparing GHG emissions with kilocalories. The health sector must play its role in relation to environmental impacts also in the assessment of GHG emissions in the context of nutritional therapy.

References

Abreu, E. S., Spinelli, M. G. N. & Zanardi, A. M .P. (2016). Gestão de Unidades de Alimentação e Nutrição: um modo de fazer, third ed. São Paulo: Metha.

Brasil. (2000). RDC N° 63, de 6 de julho de 2000. Dispõe sobre o regulamento Técnico para fixar os requisitos mínimos exigidos para a Terapia de Nutrição Enteral. Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Resolução da Diretoria Colegiada. Retrieved November 8, 2018, from http://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2000/rdc0063_06_07_2000.html

Caiado, R. G. G., Dias, R. F., Mattos, L. V., et al. (2017). Towards sustainable development through the perspective of eco-efficiency - A systematic literature review. J Clean Prod. 165, 890-904. https://doi.org/10.1016/j.jclepro.2017.07.166

Carbon trust. (2020). Carbon footprinting guide. Retrieved March 4, 2020, from https://www.carbontrust.com/resources/guides/carbon-footprinting-and-reporting/carbon-footprinting/

Carvalho, H., Cruz-Machado, V., Govindan, K., et al. (2017). Modelling green and lean supply chains: An eco-efficiency perspective. Resour Conserv Recycling, 120, 75-87. https://doi.org/10.1016/j.resconrec.2016.09.025

Castro e Cardoso, M.G., Prates, S.M.S. & Anastácio, L.R. (2018). Fórmulas para nutrição enteral padrão e modificada disponíveis no Brasil: Levantamento e classificação. BRASPEN J. 33 (4), 402-17. http://arquivos.braspen.org/journal/out-dez-2018/08formulas.pdf

Cerutti, A.K., Contu, S., Ardente, F., et al. (2016). Carbon footprint in green public procurement: Policy evaluation from a case study in the food sector. Food Policy, 58, 82–93. https://doi.org/10.1016/j.foodpol.2015.12.001

Cichero, J.A.Y. (2013). Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety. Nutr J., 12 (54), 1-8. https://doi.org/10.1186/1475-2891-12-54

DECC (Department of Energy & Climate Change). (2017). Greenhouse gas reporting - Conversion factors. Retrieved March 14, 2018, from: https://www.gov.uk/government/publications/greenhouse-gas-reporting-conversion-factors-2017

De Laurentiis V., Hunt, D.V.L. & Rogers, C.D.F. (2017). The Little Book of LOW CARBON EATING in the city. Lancaster University, Lancaster. Retrieved April 10, 2018, from file:///C:/Users/123/Downloads/LittleBookofLowCarbonEatinginthecity.pdf

De Laurentiis, V., Hunt, D.V.L., Lee, S.E., et al. (2018). EATS: a life cycle-based decision support tool for local authorities and school caterers. Int J Life Cycle Assess. 24 (7), 1222-1238. https://doi.org/10.1007/s11367-018-1460-x.

ECCM (Edinburg Centre of Carbon Management). (2008). What is a carbon footprint? Retrieved May 28, 2018, from http://www.timcon.org/CarbonCalculator/Carbon%20Footprint.pdf

EPA (United States Environmental Protection Agency). (2020). Sources of Greenhouse Gas Emissions. Retrieved May 15, 2020, from https://www.epa.gov/ghgemissions/sources-greenhouse-gas-emissions

Gibbons, J.D. & Chakraborti, S. (2003). Nonparametric Statistical Inference, fourth ed. New York: Marcel Dekker Inc.

Krom, H., Van Zundert, S.M.C., Otten, M.A.G.M., et al. (2019). Prevalence and side effects of pediatric home tube feeding. Clin Nutr., 38 (1), 234-239. https://doi.org/10.1016/j.clnu.2018.01.027

Kutz, N.A., Bonfim, V.A.S., Assis, A.L., et al. (2018). Padronização de dietas enterais artesanais para uso domiciliar na Atenção Primária. Revista Família, Ciclos de Vida e Saúde no Contexto Social, 6 (1), 298-305. Retrieved from: https://doi.org/10.18554/refacs.v6i0.2900

Mahan, L.K., Escott-Stump, S. & Raymond, J.L. (2012). Krause – Alimentos, Nutrição e Dietoterapia, thirteenth ed. Rio de Janeiro: Elsevier.

Prodanov, C. C. & Freitas, E. C. (2013). Metodologia do trabalho científico: métodos e técnicas da pesquisa e do trabalho acadêmico. Novo Hamburgo: Feevale. Retrieved March 02, 2021, from http://www.feevale.br/Comum/midias/8807f05a-14d0-4d5b-b1ad-1538f3aef538/E-book%20Metodologia%20do%20Trabalho%20Cientifico.pdf.

Ritchie, H. & Roser, M. (2020). Environmental impacts of food production. Published online at OurWorldInData.org. Retrieved November 15, 2020, from https://ourworldindata.org/environmental-impacts-of-food

Simzari, K., Vahabzadeh, D., Saeidlou, S.N., et al. (2017). Food intake, plate waste and its association with malnutrition in hospitalized patients. Nutr Hosp., 34 (5), 1376-1381. http://dx.doi.org/10.20960/nh.1102

Strasburg, V.J. & Jahno, V.D. (2017). Application of eco-efficiency in the assessment of raw materials consumed by university restaurants in Brazil: A case study. J Clean Prod,. 161, 178-187. https://doi.org/10.1016/j.jclepro.2017.05.089

Tosatti, J.A.G, Bocardi, V.B, Jansen, A.K., et al. (2019). Determination of glycemic index of enteral formulas used in clinical practice. Int J Food Sci Nutr., 27, 1-10. https://doi.org/10.1080/09637486.2019.1634011

WBCSD (World Business Council for Sustainable Development). (2000). Eco-efficiency: Creating More Value with Less Impact. Geneva: WBCSD.

Wepoke (2018). Distância entre cidades. Retrieved March 10, 2018, from: http://www.distanciasentrecidades.com/

Willett, W., Rockström, J., Loken, B., Springmann, M., et al. (2019). Food in the Anthropocene: The EAT– Lancet Commission on healthy diets from sustainable food systems. Lancet, 393, 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4

Yu, W. & Ramanathan, R. (2016). Environmental management practices and environmental performance: The roles of operations and marketing capabilities. Ind Manage Data Syst., 116 (6), 1201-1222. http://dx.doi.org/10.1108/IMDS-09-2015-0380

Downloads

Published

01/04/2021

How to Cite

RIBEIRO, K. R. R.; ROLIM, P. M.; SEABRA, L. M. J. .; STRASBURG, V. J. . Evaluation of the ecoefficiency of greenhouse gases generation in the provision of complementary meals in a public hospital. Research, Society and Development, [S. l.], v. 10, n. 4, p. e10110413995, 2021. DOI: 10.33448/rsd-v10i4.13995. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/13995. Acesso em: 11 apr. 2021.

Issue

Section

Exact and Earth Sciences