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Food Dishes for Sustainable Development: A Swedish Food Retail Perspective

Torstensson, Linn and Johansson, Rebecca and Mark-Herbert, Cecilia (2021). Food Dishes for Sustainable Development: A Swedish Food Retail Perspective. Foods. 10 , 932
[Research article]

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Abstract

Current dietary patterns contribute negatively to greenhouse gas emissions and to the increased prevalence of non-communicable diseases. Earlier research on sustainable food consumption mainly focuses on diets, rather than single meals. Diets are difficult to measure, which is usually executed through self-reporting. This paper aims to identify frequently prepared dishes in a home setting through sales statistics, and how they can be altered to reduce climate impact and increase nutritional value. Commonly prepared food dishes in a home setting among customers of a major food retailer in Sweden were identified through sales statistics. The dishes were altered to reach nutritional and climate impact guidelines. Commonly prepared food dishes exceeded goals for climate boundaries by more than threefold and were not in line with nutritional guidelines. The content of fat, including saturated fat, was too high. Vegetables, fruits, wholegrains and fiber need to be increased. To reduce climate impact and increase nutritional value, the amount of animal-based product need to be reduced and/or exchanged to plant-based alternatives. This research contributes empirically to understandings of how portfolio management decisions influence food consumption based on sales statistics and how nutritional and climate impact guidelines can be applied from a single meal perspective.

Authors/Creators:Torstensson, Linn and Johansson, Rebecca and Mark-Herbert, Cecilia
Title:Food Dishes for Sustainable Development: A Swedish Food Retail Perspective
Series Name/Journal:Foods
Year of publishing :2021
Volume:10
Article number:932
Number of Pages:15
Publisher:MDPI
ISSN:2304-8158
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:nutritional sustainability, portfolio management, sustainable diets, sustainable food consumption, sustainable nutrition
URN:NBN:urn:nbn:se:slu:epsilon-p-112249
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-112249
Additional ID:
Type of IDID
DOI10.3390/foods10050932
Web of Science (WoS)000653945500001
ID Code:24513
Faculty:S - Faculty of Forest Sciences
Department:(S) > Dept. of Forest Economics
Deposited By: SLUpub Connector
Deposited On:11 Jun 2021 08:23
Metadata Last Modified:11 Jun 2021 08:31

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