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Changes in dietary characteristics identified and recommended in sustainable food procurement: a systematic literature review
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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Sustainable food procurement Green food procurement Dietary characteristics Health economics Organic Local