Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review

Detalhes bibliográficos
Autor(a) principal: Brown, Erin
Data de Publicação: 2023
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10362/156100
Resumo: This review aims to examine the changes in dietary characteristics that are identified and recommended in the current literature on sustainable public food procurement (food procurement in public institutions that helps protect the environment). The inclusion criteria used for this review were that the articles were written after 2010, in English, about sustainable food procurement, and included changes in dietary characteristics. The content analysis reveals that the most common changes in dietary characteristics were increases in local, organic, and plant based foods; and decreases in meat consumption. This review can help future researchers identify effective recommendations for studies and policies.
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spelling Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature reviewSustainable food procurementGreen food procurementDietary characteristicsHealth economicsOrganicLocalDomínio/Área Científica::Ciências Sociais::Economia e GestãoThis review aims to examine the changes in dietary characteristics that are identified and recommended in the current literature on sustainable public food procurement (food procurement in public institutions that helps protect the environment). The inclusion criteria used for this review were that the articles were written after 2010, in English, about sustainable food procurement, and included changes in dietary characteristics. The content analysis reveals that the most common changes in dietary characteristics were increases in local, organic, and plant based foods; and decreases in meat consumption. This review can help future researchers identify effective recommendations for studies and policies.Millett, ChristopherPerelman, JulianBarros, Pedro PitaRUNBrown, Erin2023-08-01T11:35:50Z2023-01-132023-01-122023-01-13T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10362/156100TID:203312333enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2024-05-22T18:13:32Zoai:run.unl.pt:10362/156100Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T17:43:59.971832Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
title Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
spellingShingle Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
Brown, Erin
Sustainable food procurement
Green food procurement
Dietary characteristics
Health economics
Organic
Local
Domínio/Área Científica::Ciências Sociais::Economia e Gestão
title_short Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
title_full Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
title_fullStr Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
title_full_unstemmed Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
title_sort Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
author Brown, Erin
author_facet Brown, Erin
author_role author
dc.contributor.none.fl_str_mv Millett, Christopher
Perelman, Julian
Barros, Pedro Pita
RUN
dc.contributor.author.fl_str_mv Brown, Erin
dc.subject.por.fl_str_mv Sustainable food procurement
Green food procurement
Dietary characteristics
Health economics
Organic
Local
Domínio/Área Científica::Ciências Sociais::Economia e Gestão
topic Sustainable food procurement
Green food procurement
Dietary characteristics
Health economics
Organic
Local
Domínio/Área Científica::Ciências Sociais::Economia e Gestão
description This review aims to examine the changes in dietary characteristics that are identified and recommended in the current literature on sustainable public food procurement (food procurement in public institutions that helps protect the environment). The inclusion criteria used for this review were that the articles were written after 2010, in English, about sustainable food procurement, and included changes in dietary characteristics. The content analysis reveals that the most common changes in dietary characteristics were increases in local, organic, and plant based foods; and decreases in meat consumption. This review can help future researchers identify effective recommendations for studies and policies.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-01T11:35:50Z
2023-01-13
2023-01-12
2023-01-13T00:00:00Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/156100
TID:203312333
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dc.language.iso.fl_str_mv eng
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