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Assessment and Simulation of the environmental impact of food consumption: A use case of a restaurant in Lisbon
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Autores
Resumo(s)
This thesis explores the environmental and economic impacts of ingredient sourcing and
usage in a restaurant setting, with a detailed case study on Ceia. By integrating an optimization
model developed using Python, the study evaluates various environmental factors, including
water use, biodiversity, and climate change. The analysis includes opportunities for reducing
environmental footprints while considering cost implications. Key findings indicate that
adjusting ingredient quantities can lead to significant improvements in sustainability.
Moreover, the research highlights the potential for significant cost savings and enhanced
sustainability through optimized ingredient sourcing and usage. The model demonstrates
adaptability for broader applications in the food service industry, making it a versatile tool for
restaurants aiming to achieve sustainability goals. This study highlights the importance of
continuous refinement and improved approaches to sustainable dietary practices. Future
work should explore integrating additional environmental factors and social dimensions to
provide a more comprehensive assessment of sustainability in the food service industry. This
research contributes to the growing field of sustainable food systems, offering practical
solutions for reducing environmental impacts while promoting economic efficiency.
Descrição
Dissertation presented as the partial requirement for obtaining a Master's degree in Information Management, specialization in Knowledge Management and Business Intelligence
Palavras-chave
Life Cycle Assessment Optimization Model Sustainability Food Industry Visualization Tools SDG 11 - Sustainable cities and communities SDG 12 - Responsible production and consumption SDG 13 - Climate action SDG 14 - Life below water SDG 15 - Life on land