Year: 2024
Type: article
Abstract: It is important that mass catering services in hospitals adhere to health quality standards and are carried out sustainably and reliably, aligning with the planning of patients’ nutritional treatments in clinical services. This study aims to analyze the carbon and water footprints of menus used in hospital catering services. The research was conducted across all four seasons, with 31-day months included to standardize the number of days in the selection of seasonal menus. Among the menus, one of the most frequently prepared meals using traditional production methods was selected separately for lunch and dinner. In the study, carbon and water footprint calculations were performed for pre-selected meals used in hospital catering services. During spring, summer, autumn, and winter, the carbon footprint levels of the first meal group were significantly higher than those of the second and third meal groups (p
Source: Akademik Gıda
Authors: Hatice Baygut, Saniye Bilici
Institutions: Süleyman Demirel Üniversitesi, Gazi University
Language: English
Subfield: Ecology
Field: Environmental Science
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W4405896186