Sustainability in university restaurants: a scoping review of evaluation focus and strategies
Sustainability in university restaurants has been mostly addressed through waste reduction, with limited focus on structural changes and on the broader 5Rs framework. Future studies should integrate environmental strategies with nutritional adequacy, dietary quality, and student health to maximize the impact of sustainable initiatives in these settings.
Authors
- Izabela Maria Montezano de Carvalho (ORCID: https://orcid.org/0000-0002-1680-3137)
- Paula Ribeiro Buarque (ORCID: https://orcid.org/0000-0002-2890-6061)
- Beatriz Almeida Dantas
- Marcela Gomes Reis
- Nathalia Sernizon Guimarães
- Júlia Naves Peixoto
Institutions
- Universidade Federal de Minas Gerais (BR)
- Universidade Federal de Viçosa (BR)
- Universidade Federal de Sergipe (BR)
Publication Details
- Journal
- Journal of Health Population and Nutrition
- Published
- 2026-03-12
- DOI
- https://doi.org/10.1186/s41043-026-01288-9
- Primary Topic
- Food Waste Reduction and Sustainability
- Type
- article
- Field-Weighted Citation Impact
- 0.00