Sustainability indicators in restaurants : the development of a checklist
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| Autore principale: | |
|---|---|
| Data di pubblicazione: | 2020 |
| Altri autori: | , , |
| Natura: | Article |
| Lingua: | eng |
| Fonte: | Repositório Institucional da UnB |
| Download full: | https://repositorio.unb.br/handle/10482/40934 https://doi.org/10.3390/su12104076 https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-9071-8512 https://orcid.org/0000-0002-0369-287X |
Riassunto: | This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672). |
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|---|---|
| author | Maynard, Dayanne da Costa |
| author2 | Zandonadi, Renata Puppin Nakano, Eduardo Yoshio Botelho, Raquel Braz Assunção |
| author2_role | author author author |
| author_browse | Botelho, Raquel Braz Assunção Maynard, Dayanne da Costa Nakano, Eduardo Yoshio Zandonadi, Renata Puppin |
| author_facet | Maynard, Dayanne da Costa Zandonadi, Renata Puppin Nakano, Eduardo Yoshio Botelho, Raquel Braz Assunção |
| author_role | author |
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| bitstream.url.fl_str_mv | http://repositorio2.unb.br/jspui/bitstream/10482/40934/1/ARTIGO_SustainabilityIndicatorsRestaurants.pdf http://repositorio2.unb.br/jspui/bitstream/10482/40934/2/license.txt |
| collection | Repositório Institucional da UnB |
| dc.contributor.author.fl_str_mv | Maynard, Dayanne da Costa Zandonadi, Renata Puppin Nakano, Eduardo Yoshio Botelho, Raquel Braz Assunção |
| dc.date.accessioned.fl_str_mv | 2021-05-18T16:59:26Z |
| dc.date.available.fl_str_mv | 2021-05-18T16:59:26Z |
| dc.date.issued.fl_str_mv | 2020 |
| dc.identifier.citation.fl_str_mv | MAYNARD, Dayanne da Costa et al. Sustainability indicators in restaurants: the development of a checklist. Sustainability, v. 12, n. 10, 4076, 2020. DOI: https://doi.org/10.3390/su12104076. Disponível em: https://www.mdpi.com/2071-1050/12/10/4076. Acesso em: 17 maio 2021. |
| dc.identifier.doi.pt_BR.fl_str_mv | https://doi.org/10.3390/su12104076 |
| dc.identifier.orcid.pt_BR.fl_str_mv | https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-9071-8512 https://orcid.org/0000-0002-0369-287X |
| dc.identifier.uri.fl_str_mv | https://repositorio.unb.br/handle/10482/40934 |
| dc.language.iso.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.driver.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositório Institucional da UnB instname:Universidade de Brasília (UnB) instacron:UNB |
| dc.subject.keyword.pt_BR.fl_str_mv | Sustentabilidade Lista de verificação Restaurantes Validação |
| dc.title.pt_BR.fl_str_mv | Sustainability indicators in restaurants : the development of a checklist |
| dc.type.driver.fl_str_mv | info:eu-repo/semantics/article |
| dc.type.status.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672). |
| eu_rights_str_mv | openAccess |
| format | article |
| id | UNB_4e32e39c3cabe635015ad2a809db24f7 |
| identifier_str_mv | MAYNARD, Dayanne da Costa et al. Sustainability indicators in restaurants: the development of a checklist. Sustainability, v. 12, n. 10, 4076, 2020. DOI: https://doi.org/10.3390/su12104076. Disponível em: https://www.mdpi.com/2071-1050/12/10/4076. Acesso em: 17 maio 2021. |
| instacron_str | UNB |
| institution | UNB |
| instname_str | Universidade de Brasília (UnB) |
| language | eng |
| network_acronym_str | UNB |
| network_name_str | Repositório Institucional da UnB |
| oai_identifier_str | oai:repositorio.unb.br:10482/40934 |
| publishDate | 2020 |
| publishDateSort | 2020 |
| publisher.none.fl_str_mv | MDPI |
| reponame_str | Repositório Institucional da UnB |
| repository.mail.fl_str_mv | repositorio@unb.br |
| repository.name.fl_str_mv | Repositório Institucional da UnB - Universidade de Brasília (UnB) |
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| spelling | Maynard, Dayanne da CostaZandonadi, Renata PuppinNakano, Eduardo YoshioBotelho, Raquel Braz Assunção2021-05-18T16:59:26Z2021-05-18T16:59:26Z2020MAYNARD, Dayanne da Costa et al. Sustainability indicators in restaurants: the development of a checklist. Sustainability, v. 12, n. 10, 4076, 2020. DOI: https://doi.org/10.3390/su12104076. Disponível em: https://www.mdpi.com/2071-1050/12/10/4076. Acesso em: 17 maio 2021.https://repositorio.unb.br/handle/10482/40934https://doi.org/10.3390/su12104076https://orcid.org/0000-0003-0370-3089https://orcid.org/0000-0002-9071-8512https://orcid.org/0000-0002-0369-287XMDPICopyright: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).info:eu-repo/semantics/openAccessSustainability indicators in restaurants : the development of a checklistinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleSustentabilidadeLista de verificaçãoRestaurantesValidaçãoThis study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672).engreponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNBORIGINALARTIGO_SustainabilityIndicatorsRestaurants.pdfARTIGO_SustainabilityIndicatorsRestaurants.pdfapplication/pdf499641http://repositorio2.unb.br/jspui/bitstream/10482/40934/1/ARTIGO_SustainabilityIndicatorsRestaurants.pdf2f817377ffa0f3f2907b4e5e9188dca7MD51open accessLICENSElicense.txtlicense.txttext/plain163http://repositorio2.unb.br/jspui/bitstream/10482/40934/2/license.txtba54f8d1c5f5ec8df897ad678916c701MD52open access10482/409342023-05-24 20:03:24.101open accessoai:repositorio.unb.br:10482/40934U3VibWlzc8OjbyBlZmV0aXZhZGEgcG9yIGludGVncmFudGUgZGEgZXF1aXBlIGRvIFJlcG9zaXTDs3JpbyBJbnN0aXR1Y2lvbmFsIGRhIFVuQiBkZSBhY29yZG8gY29tIGxpY2Vuw6dhIGNvbmNlZGlkYSBwZWxvIGF1dG9yIGUvb3UgZGV0ZW50b3IgZG9zIGRpcmVpdG9zIGF1dG9yYWlzLg==Repositório InstitucionalPUBhttps://repositorio.unb.br/oai/requestrepositorio@unb.bropendoar:2023-05-24T23:03:24Repositório Institucional da UnB - Universidade de Brasília (UnB) |
| spellingShingle | Sustainability indicators in restaurants : the development of a checklist Maynard, Dayanne da Costa Sustentabilidade Lista de verificação Restaurantes Validação |
| status_str | publishedVersion |
| title | Sustainability indicators in restaurants : the development of a checklist |
| title_full | Sustainability indicators in restaurants : the development of a checklist |
| title_fullStr | Sustainability indicators in restaurants : the development of a checklist |
| title_full_unstemmed | Sustainability indicators in restaurants : the development of a checklist |
| title_short | Sustainability indicators in restaurants : the development of a checklist |
| title_sort | Sustainability indicators in restaurants : the development of a checklist |
| topic | Sustentabilidade Lista de verificação Restaurantes Validação |
| url | https://repositorio.unb.br/handle/10482/40934 https://doi.org/10.3390/su12104076 https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-9071-8512 https://orcid.org/0000-0002-0369-287X |