Objective

Describe the methodology used to explore sustainability and nutritional aspects of institutional food service purchasing.

Method

The source of information is the purchasing list. This document includes information on the ingredients used to prepare meals, such as the quantity (kg), variety (n), origin (local farmers or other suppliers) and type of production (organic or conventional) of food items.

Conclusion

The described methodology allows obtain a wider vision of the quality of the meals offered in the food services. In addition to nutritional aspects, this methodology incorporates the perspective of sustainability.

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