Footprints of foods and culinary preparations consumed in Brazil

Autor

Garzillo, Josefa Maria Fellegger
Machado, Priscila Pereira
Louzada, Maria Laura da Costa
Levy, Renata Bertazzi
Monteiro, Carlos Augusto

Editor

Faculdade de Saúde Pública da USP

Data

2019

Descrição

76 p.

Idioma

Inglês

Assunto

SUSTENTABILIDADE
PRODUÇÃO AGRÍCOLA
COMPORTAMENTO ALIMENTAR (BRASIL)
COMPOSIÇÃO DE ALIMENTOS (TABELAS)
CULINÁRIA (IMPACTOS SOCIOAMBIENTAIS)
ECOLOGIA (INDICADORES)

Direitos

É permitida a reprodução parcial ou total desta obra, desde que citada a fonte e autoria, proibindo qualquer uso para fins comerciais.

Relação

Portal de Livros Abertos da USP: https://doi.org/10.11606/9788588848405 (inglês); https://doi.org/10.11606/9788588848368 (português)

Tabelas Complementares: https://osf.io/gs4cy/

Formato

PDF

DOI

10.11606/9788588848405

ISBN

978-85-88848-40-5

Sinopse

This book presents a table with carbon, water and ecological footprints of foods and culinary preparations consumed in Brazil, a tool developed to enable the studies of a thesis named The food and its environmental impacts: approaches of national food guides and study of Brazilians diet , which was presented at the Global Health and Sustainability PhD Program of the Faculty of Public Health of the University of São Paulo. The book differs from the thesis by including an additional indicator (the ecological footprint), a different format to display the tables, and the description of basic concepts and methodological processes, which may encourage the researchers that will study the field of environmental impact assessment of foods, based on IBGE’s Household Budget Survey. Publishing the table of environmental footprints means facilitating the execution of integrated health, food and environmental studies. We sought to explain in a simple and objective way the nutritional aspects for those who are active in the environmental area and the environmental aspects for those who are nutrition researchers, facilitating the communication and arrangements for interdisciplinary work.

Local

São Paulo

Arquivos

foo2020001_2.pdf

Referência

Garzillo, Josefa Maria Fellegger et al., “Footprints of foods and culinary preparations consumed in Brazil,” e-Coleções FSP/USP, acesso em 19 de setembro de 2020, http://colecoes.sibi.usp.br/fsp/items/show/3614.

Formatos de Saída

Relações entre os itens

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